Pink Peppercorn Pork Shoulder

Pink Peppercorn Pork Shoulder

 

There is a pink pepper tree on my dear friend Sarah’s back porch. The few hours I have spent picking and sorting the peppercorns from the twigs and leaves have been well worth the effort, as this little pepper freak can’t get enough of the stuff. I like to grind the peppercorns in the food processor and save it in a little jar to have on hand for when pork shoulder goes on sale.

 

Pork shoulder, pork butt, or picnic cut is what I’m talking about. This cut of meat is tasty and takes to this slow cooking method in the same way it takes to the pink peppercorn rub.

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

I suggest you make extras, as the leftovers are worthy of the recipe itself. It takes a little time but most of it is hands off. If you buy a nice fatty cut you will end up with a good amount of rendered creamy lard that will solidify as it cools and can be reserved and used to sauté up some veggies at other time or can be used to schmear on some sourdough bread.

 

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

Pink Peppercorn Pork Shoulder

3lb piece of pork shoulder, nice and fatty

1/4 C pink peppercorns, ground

3T sea salt

2 cups chicken bone broth

5 bay leaves

BFF diet free resource library

 

Mix the sea salt and the pink peppercorns together and rub over pork shoulder. Ideally this can be done the night before you intend to cook the pork but if time is of the essence rub the shoulder and let it rest at least 30 minutes at room temperature. Pre-heat the oven to 325°.

 

In a casserole dish just large enough to snugly hold the pork, add the shoulder, the broth and the bay leaves. This is not a braise in a sense that the pork should be swimming in broth, so if only a cup of the broth fits in your pan use that and top it up as it cooks.

Cook the pork for 2-2.5 hours at 325, turning the roast every 30 minutes. This allows it to evenly brown and results in a super juicy cut of meat.

 

When fully cooked the roast will be tender but not falling apart, resulting in a sliceable roast. The broth will reduce a little as it cooks but ideally allow the roast to rest for 15 minutes before slicing and further reduce broth until desired consistency: I like it on the thinner side but you can bring it all the way down into a syrupy glaze. Taste before adding any additional salt, as the salt from the roast has seasoned the broth.

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How did the recipe turn out? Got any questions? Leave a comment below!

 

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

BFF diet free resource library

Keep on cooking!…Click through below for more real food recipes!

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