Matilda, Maple, and Garlic...Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin

Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin might be just the main course you are searching for. For $5.05 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 82g of protein, 57g of fat, and a total of 1040 calories. This recipe serves 4. It is a good option if you're following a dairy free diet. 950 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of kosher salt, garlic cloves, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the maple syrup you could follow this main course with the Vanilla-Almond Chia Breakfast Pudding as a dessert. It is brought to you by Food52. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is awesome. Similar recipes are Matilda, Maple & Garlic Pork Shoulder With Crispy Skin, Oven Baked Crispy Garlic Bone-in Skin-on (Split) Chicken Breast, and Garlic-roasted Pork Shoulder.

Ingredients

Cooking Instructions

1. 01

   After allowing the meat to come to room temperature, use a sharp knife to score the skin, making 1/2 inch stripes over entire surface. Preheat oven to 45

2. 02

   Toast fennel seeds in a skillet over medium heat, until fragrant (3 minutes); crush using mortar and pestle, set aside.

3. 03

   Place garlic and salt in empty mortar mortar and grind together to make a paste. Slowly add olive oil, then sprinkle in cayenne, black pepper, fennel.

4. 04

   Rub about 1/3 of the paste over the skinless side of the meat, then place skin side down on a roasting pan in lower third of oven. Cook for 30 minutes. Meanwhile stir the syrup and vinegar into the remaining paste.

5. 05

   Turn the oven down to 22

6. 06

   Carefully flip the shoulder (use a clean towel), then use a rubber spatula to spread the remaining paste over the shoulder, pushing it into the scored skin.

7. 07

   Return to oven and cook for 18 hours or longer (you can put it in the oven at bedtime and leave it in until you serve it as an early supper the next day, which is what I did; I just turned it all the way down to 150 for a couple of hours late in the afternoon), pouring 1/3 of the bottle of beer over it at several intervals, and basting with the drippings 2-3 times. Seriously. Before serving, turn up the heat to 450 for ten minutes if the skin is not crispy enough. Put it on a platter, and let people pull off pieces, like wild animals. They will fight over the skin.

8. 08

   Serve with my Fresh Fennel and Red Pepper Chow-Chow (under "condiments"), and mashed sweet potatoes with apples. Leftover pork, Chow-Chow, and spicy mayo sandwich on ciabatta: very good idea.