Recipe: Slow-Roasted Pork Shoulder with Garlic-Herb Rub and Orange-Raisin Sauce

SLOW-ROASTED PORK SHOULDER WITH ORANGE-RAISIN SAUCE

"Most Southerners will agree it's well worth the six-hour wait required to prepare this slow-roasted pork shoulder with orange-raisin sauce."

1 (7 to 8 pound) pork shoulder butt
FOR THE HERB RUB:
4 garlic cloves, minced
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh oregano leaves
Salt and freshly ground black pepper, to taste
2 tablespoons peanut oil
FOR THE ORANGE-RAISIN SAUCE:
2 cups apple cider, divided use
3 tablespoons cornstarch
1 tablespoon orange juice
1 teaspoon grated orange rind
2 tablespoons butter
1 cup seedless golden raisins*

TO ROAST THE PORK:
Preheat oven to 450 degrees F.

Tie pork shoulder with 2 or 3 pieces of butcher's twine. In small bowl combine garlic, sage, oregano, salt and pepper and mix until well blended. Rub pork with oil, then rub herb mixture all over pork, pressing it into the meat.

Position pork on a rack in large roasting pan and roast at 450 degrees F for 20 minutes. Reduce heat to 275 degrees F and continue to roast slowly until the meat is almost falling off the bone and the skin is crackly, about 6 hours. (Not all shoulders have the same quantity of fat so check the roast after 4-5 hours to make sure meat is still soft and moist.)

ABOUT 30 MINUTES BEFORE PORK IS FINISHED ROASTING, MAKE THE ORANGE-RAISIN SAUCE:
Combine 1/4 cup of cider and cornstarch in a small bowl and whisk until well blended and smooth. Pour mixture into saucepan and add remaining 1 3/4 cups cider plus orange juice, rind, butter and raisins. Simmer over moderate heat, stirring constantly, until the sauce is thickened, about 10 minutes. Keep sauce hot over very low heat.

Remove pork from the oven, transfer to cutting board and let stand for about 10 minutes.

TO SERVE:
Remove twine, carve the meat into 1/2 inch thick slices or chunks, arrange on platter and serve with hot raisin sauce.

*Any chopped fruit may be substituted for the raisins.

Makes 6-8 servings
Source: Pig, King of the Southern Table by James Villas