Entree: Italy – Molise – Pampanella (Molisan slow-roasted garlic-and-chili rubbed pork served sliced)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 50 min

Additional 2 hrs

Total 5 hrs 50 min

Ingredients

- 4 lb (1.8 kg) pork shoulder, bone-in
- 2 tbsp (30 ml) extra-virgin olive oil
- 6 large garlic cloves, crushed (about 0.6 oz / 18 g)
- 2 tbsp (10 g) coarse sea salt
- 2 tsp (4 g) freshly ground black pepper
- 2 tbsp (16 g) dried hot red pepper flakes or 4 whole dried chilies, crushed
- 1 tbsp (9 g) fennel seeds, lightly crushed
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (120 ml) dry red wine
- 4 sprigs fresh rosemary
- 3 bay leaves
- 1 cup (240 ml) chicken or pork stock (optional, for roasting pan)
- 2 tbsp (30 ml) olive oil, additional for basting
- Lemon wedges for serving (no measurement)
- Crusty bread or polenta for serving (no measurement)

Instructions

1. Marinate: In a small bowl combine crushed garlic, sea salt, black pepper, crushed red pepper flakes, crushed fennel seeds, red wine vinegar, and 2 tbsp (30 ml) olive oil to form a paste. Score the pork shoulder skin lightly and rub the garlic-chili paste all over the meat, working it into the scores and any crevices. Place pork in a shallow baking dish, add red wine and tuck rosemary sprigs and bay leaves around it. Cover and refrigerate at least 4 hours or preferably overnight to marinate.
2. Roast low and slow: Preheat oven to 300°F (150°C). Remove pork from refrigerator and bring to near room temperature for 30 minutes. Place pork fat-side up on a rack in a roasting pan; pour 1 cup (240 ml) stock into the pan if using to keep drippings from burning. Roast uncovered 3 to 3½ hours until the meat is very tender and an internal temperature reaches about 185°F (85°C) for shreddable tenderness, basting every 45 minutes with pan juices and 2 tbsp (30 ml) additional olive oil if the surface looks dry. If the skin is desired crisp, increase oven to 425°F (220°C) for the last 15–20 minutes, watching closely to avoid burning.
3. Rest and serve: Transfer pork to a cutting board and let rest 15–20 minutes. Remove and discard bay leaves and rosemary stems. Slice or tear the pork into pieces and serve warm or at room temperature with lemon wedges and crusty bread or polenta to accompany.