Marinated Pork Shoulder

We had to make room in the freezer for the 1/4 cow parts and found a pork shoulder from one of our own pigs. Shoulders here are also called "picnic hams" and being from the front end of the pig, they are tougher and need longer, slower cooking.

Ingredients

• 4-5 pounds pork shoulder
• 1 tablespoon fennel seed, finely ground
• 1 tablespoon black peppercorns, cracked
• 2 tablespoon thyme leaves, lightly chopped
• 2 tablespoons fresh rosemary leaves, lightly chopped
• 4 medium garlic cloves, crushed
• 2 tablespoons Kosher salt
• 4 tablespoons extra-virgin olive oil
• 4 medium all-purpose apples (I used Gala)
• 1 medium yellow onion, sliced
• 1 cup dry white wine (or good dark beer)

Steps:

1. Trim all but ¼-inch of fat from pork shoulder. Put the pork on a sheet pan.
2. In a small bowl, mix together the fennel , cracked peppercorns, thyme, rosemary, garlic, 2 tablespoons salt and 2 tablespoons olive oil. Stir until the mixture is uniform.
3. Rub the mixture evenly over the pork shoulder top and bottom.
4. Wrap the pork shoulder tightly in plastic wrap to hold the marinade against the skin and marinate overnight.
5. Next day, preheat the oven to 450°.
6. While the over is heating; peel, halve and core the apples. Cut each half into 4 equal wedges. Place the wedges in a medium bowl.
7. Peel and trim the onion. Cut in half and cut each half into thin wedges. Mix with the apples.
8. Toss the apples and onions with the remaining 2 tablespoons of olive oil and season with salt and pepper.
9. Place in the bottom of a Dutch oven with a cover and put the marinated pork shoulder on top. (You may also use a regular roasting pan with aluminum foil to cover.)
10. Roast uncovered for 30 minutes.
11. Turn the oven heat down to 325° and add the wine (or beer).
12. Cover the roasting pan and slow roast for 2½ to 3 hours until the pork shoulder is very tender and pulls apart easily when probed with a fork.
13. Transfer the pork shoulder to a serving plate.
14. If the pan juices are very thick, add enough water to loosen, then mash and strain. If more liquid is desired, add a little water. The apples will be so soft that they will break down.
15. Check the seasoning and correct to taste. Serve over potatoes or noodles as a gravy.

Serves 4-6 with leftovers.