Serves: 6-8
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 5 to 6 lbs. Boneless Pork Shoulder, trimmed, cut into 2-inch chunks and patted dry
- Kosher Salt and Ground Black Pepper
- ¼ Cup Extra-Virgin Olive Oil
- 1 Lg Red Onion, halved and thinly sliced
- 1 Cup Dry White Wine
- 2 Tbsp. Minced Fresh Rosemary, divided
- 3 EA Bay Leaves
- 2 Tsp. Dried Oregano
- 1 Tbsp. Fennel Seeds
- ½ Cup Honey, divided
- 1 Tbsp. Grated Orange Zest,…plus ½ Cup Orange Juice
- 3 Tbsp. Finely Chopped Fresh Oregano
- 2 Tbsp. Cider Vinegar
Instructions
- Heat the oven to 325°F with a rack in the middle position.
- Season the pork with salt & pepper and toss.
- In a large (at least 7-quart) Dutch oven over medium-high, heat the oil until barely smoking.
- Add a third of the pork in an even layer and cook without stirring until well-browned, about 7 minutes.
- Using tongs, flip the pieces and cook without stirring until well browned on the second sides, about 5 minutes.
- Transfer to a medium bowl and brown half the remaining pork using the oil remaining in the pot, then transfer to the bowl.
- Add the remaining pork to the bowl; it does not need to be browned.
- Reduce the heat to medium and add the onion and ¼ teaspoon salt to the pot.
- Cover and cook, stirring occasionally, until softened, about 3 minutes.
- Add the wine and cook, scraping up any browned bits, until most of the liquid has evaporated, about 5 minutes.
- Add 1 Tablespoon rosemary, the bay, dried oregano, fennel seeds and ¼ Cup honey.
- Return the pork and any juices to the pot, pour in ¾ Cup water and stir.
- Cover, transfer to the oven and cook until a skewer inserted into a piece of pork meets no resistance (2 to 2 ½ hours).
- Using a slotted spoon, transfer the pork to a large bowl and cover.
- Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off and discard as much fat as possible.
- Stir in the orange juice and remaining ¼ Cup honey.
- Bring to a boil over high, then reduce to medium and cook, stirring often, until a spatula drawn through the liquid leaves a trail, about 10 minutes.
- Off heat, remove and discard the bay, stir in the orange zest, the remaining 1 Tablespoon rosemary, remove and discard the bay, the fresh oregano and the vinegar.
- Return the pork to the pot; stir to combine.
- Taste and season with salt & pepper.