Recipes Ingredients Meat & Poultry Pork Recipes Peppery Pork Stew 3.0 (78) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 29, 2018 Print Rate It Share Share Tweet Pin Email Servings: 8 When ground with a mortar and pestle, black peppercorns release their aromatic oils, essential in cutting some of the richness of pork and lifting the flavors in its broth. Ingredients ¼ cup whole black peppercorns 1 bone-in pork shoulder (6 to 7 pounds) 20 garlic cloves, halved 6 rosemary sprigs 2 bottles (750 milliliters each) full-bodied red wine, such as Chianti Coarse salt 3 tablespoons extra-virgin olive oil 1 loaf crusty bread, sliced, for serving Directions Coarsely grind peppercorns with a large mortar and pestle, or with the bottom of a heavy skillet. Make twenty slits, each 1/2 inch deep and 1/2 inch wide, over pork's surface using a sharp paring knife, and insert a garlic half into each. Pat both sides of pork with ground peppercorns, and place, fat side up, in a large bowl. Add remaining garlic, the rosemary, and red wine. Cover, and refrigerate overnight (up to 1 day). Preheat oven to 300 degrees. Remove pork from marinade, reserving marinade. Pat pork shoulder dry with paper towels, and season with 4 teaspoons salt. Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Sear pork, fat side down, until golden brown. Flip pork, add reserved marinade, and bring to a simmer. Transfer to oven, and cook until meat is tender and falling off the bone, about 5 hours. Remove pork from Dutch oven, and pull apart meat; discard bone. Skim fat from surface of broth, and season with salt. Serve pork with some broth and crusty bread. Rate it Print