Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche

  • Prep:
  • Total Time:
  • Servings: 15
Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche

Source: Martha Stewart Living, June 2013


  • 3 tablespoons fennel seeds
  • 3 tablespoons coriander seeds
  • 1 cinnamon stick, broken into pieces
  • 1 tablespoon paprika
  • 2 teaspoons red-pepper flakes
  • 1 teaspoon black peppercorns
  • 10 cloves garlic, peeled
  • A 4-inch piece peeled ginger root, thinly sliced
  • 1 bunch scallions, roughly chopped
  • 3/4 cup grapeseed or safflower oil
  • 1 cup packed light-brown sugar
  • 1 tablespoon finely grated fresh orange zest (from 2 oranges)
  • 1/4 cup soy sauce
  • 1/4 cup red-wine vinegar
  • 1 whole pork shoulder on the bone (about 10 1/2 pounds), room temperature
  • Coarse salt
  • Salt-Baked Shallot and Tarragon Creme Fraiche, for serving
  • 1 1/4 pounds fresh garden peas in pods, shelled (about 4 cups), for serving
  • Pea shoots, for serving (optional)


  1. Grind the first 6 spices together to a fine powder with an electric coffee/spice grinder or a mortar and pestle; transfer to a medium bowl. Puree garlic, ginger, scallions, and oil in a food processor or blender; mix into spice mixture. Add brown sugar, orange zest, soy sauce, and vinegar and whisk to combine.

  2. Preheat oven to 400 degrees. Place pork, skin side up, on a rack in a roasting pan. Score skin and fat layer with parallel lines 1 inch apart, using a sharp paring knife, then score in opposite direction to create a diamond pattern. Spread marinade all over the pork. Pour about 2 cups water into pan and transfer to oven. Roast 30 minutes, remove pan from oven, and reduce temperature to 325 degrees. Brush pork with pan juices, cover with parchment-lined foil and crimp edges to tightly seal. Roast until extremely fork-tender, about 5 hours more. Transfer pork to a cutting board. Loosely tent with foil and let rest at least 30 minutes and up to 1 hour before serving.

  3. Meanwhile, pour drippings from roasting pan into a fat separator. Pour defatted drippings (you should have about 2 cups) into a small saucepan and cook over medium heat until warmed through. Tear meat into very large chunks and season with salt. Scatter raw peas and pea shoots over pork and serve with sauce and creme fraiche.


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