Slow-Cooked Pork with Spanish Paprika and Sweet Spices | James Beard Foundation
Peter loves the dense marbling of fat and the concentrated rich flavor of Flying Pigs’ heritage breed pork. The meat has a smooth texture and distinct taste, and the slow-cooking process allows the...
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Cooking tools:
- Coffee grinder
- Roasting pan
- Roasting rack
- Oven
- Aluminum foil
- Refrigerator
- Chef's knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 2 bay leaves
- 8 cardamom pods
- 2 star anise
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds, toasted
- 1 1/2 teaspoons ground fennel
- 1/4 cup extra virgin olive oil
- 1 tablespoon pimentón (smoked Spanish paprika)
- 2 teaspoons freshly ground black pepper
- 5 cloves garlic, minced into a paste
- 2 tablespoons brown sugar
- 1 tablespoon coarse salt
- One fresh 3-pound pork shoulder, preferably with the skin on
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