Fall-off-the-bone tender, this roast has a mellow garlic-and-shallot sauce that makes a smooth accompaniment. Roasting at a low temperature for four hours makes the meat extremely tender.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2002
Ingredients
Method
With mortar and pestle or bottom of heavy pan, crush fennel seeds; combine with thyme, salt and pepper. Pat evenly all over pork.Cut half of the shallots into quarters; set aside. In large shallow Dutch oven, heat oil over medium-high heat; brown pork all over and remove to plate. Add garlic and whole and quartered shallots to pan; fry over medium heat, stirring constantly, until light golden, about 2 minutes. Drain off fat. Add chicken stock and wine, stirring and scraping up brown bits. Return roast to pan.
Cover and roast in 275°F (140°C) oven for 3 hours, basting every 30 minutes. Uncover and roast for 1 hour or until meat falls off bone when tested. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing. Remove whole shallots and reserve for garnish.
In small bowl, mix butter with flour until smooth; whisk in one-quarter of the pan juices. Slowly whisk back into pan; cook, whisking, until thickened, about 5 minutes. With immersion blender or in blender, puree sauce until smooth. Serve with roast. Garnish with reserved whole shallots.
Nutritional facts about
- Sodium 352 mg
- Protein 34 g
- Calories 320.0
- Total fat 17 g
- Cholesterol 102 mg
- Saturated fat 7 g
- Total carbohydrate 7 g
%RDI
- Iron 14.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 3.0
- Vitamin C 7.0
