Ingredients
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¾ cup Kosher Salt
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1 (5 to 6 pound) bone-in Pork
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¼ cup Olive Oil
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¾ cup Molasses
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¼ cup freshly cracked Black Pepper
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2 large Yellow Onion
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15 whole Garlic
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1 cup Chicken broth
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½ cup auntie si's Lemongrass
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4 Bay leaves
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2 large Garnet Yams
Directions
This a variation of the slow cooked Pork Shoulder with Pomegranate Molasses Rub. I wanted to do something with a product developed by my Argentine friend Virginia Wax, a wonderful amateur chef in her own right who has created a new lemongrass vinegar: its delicate overtone adds a whole new depth to any dish. She sells this product under the name of Auntie Si, a name bestowed upon her years ago by my stepdaughter Addison McHenry.
Steps
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1
Done
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Dissolve ¾ cup of salt in 2 gallons of water, and brine the roast in the refrigerator for 24 hours prior to cooking. |
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2
Done
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Preheat the oven to 250°F. |
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3
Done
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Heat the olive oil in a large Dutch oven or a heavy covered roasting pan over high heat. Brown the fat side of the roast and remove from the pan. Brush the roast with the molasses and sprinkle with salt and a generous amount of the cracked pepper, adjusting seasoning to taste. |
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4
Done
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Add the onions and garlic to the hot pan and cook until slightly caramelized. Then add the stock, lemongrass vinegar, and bay leaves and return the meat to the pot. Put the covered pot in the oven and cook undisturbed for 3 hours, then check for tenderness. If the meat is just shy of fork-tender, cook for another 30 minutes then check again. At this point, add the yams and cook for another 45 minutes until the meat is close to falling off the bone. |
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5
Done
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If you want to reduce the sauce, remove the pork and yams from the pot and reduce to desired consistency. Return meat and yams to the pot, and serve hot. |
