Slow-Roasted Pork Shoulder with Cherry Sauce
Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back rich, old-fashioned flavor, we took a closer look at the choices in the butcher case.
Keywords
- Pork
- Roasts
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Fat separator
- Chef's knife
- Paring knife
- Bread knife
- Cutting board
- Oven
- Mixing bowl
- Baking sheet
- Saucepan
- Plastic wrap
- Aluminum foil
- Kitchen towel
- Measuring cup
- Spoon
Ingredients
- 1 bone-in pork butt, 6 to 8 pounds (see note)
- 1/3 cup kosher salt
- 1/3 cup packed light brown sugar
- ground black pepper
- 10 ounces fresh or frozen pitted cherries
- 2 cups red wine
- 3/4 cup granulated sugar
- 1/4 cup plus 1 tablespoon red wine vinegar
- 1/4 cup ruby port
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