Ingredients:
- 1 (5-lb) bone-in pork shoulder roast (also called picnic roast), trimmed of excess fat and skin discarded
Directions:
- Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.
- Bring meat to room temperature, about 1 hour.
- Put oven rack in lower third of oven and preheat oven to 350°F.
- Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.
- Put oven rack in lower third of oven and preheat oven to 350°F.
- Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.
- Cooks' notes: Pork can be marinated up to 3 days. Braised pork can be chilled up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.08 Kcal (1332 kJ) | ||
| Calories from fat | 199.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.21g | 34% | |
|---|---|---|---|
| Cholesterol | 75.98mg | 25% | |
| Sodium | 1682.74mg | 70% | |
| Potassium | 485.1mg | 10% | |
| Total Carbs | 5.51g | 2% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 23.6g | 47% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 1.7mg | 9% | |
| Calcium | 51.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.66 Kcal (447 kJ) | ||
| Calories from fat | 67.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 34% | |
|---|---|---|---|
| Cholesterol | 25.48mg | 25% | |
| Sodium | 564.26mg | 70% | |
| Potassium | 162.66mg | 10% | |
| Total Carbs | 1.85g | 2% | |
| Sugars | 0.53g | 6% | |
| Dietary Fiber | 0.5g | 6% | |
| Protein | 7.91g | 47% | |
| Vitamin C | 2.1mg | 10% | |
| Iron | 0.6mg | 9% | |
| Calcium | 17.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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