Adrienne’s pork shoulder
Roasted garden carrots
ADRIENNE’S MARINATED PORK SHOULDER: Toast 2 teaspoons each of whole fennel, coriander and cumin seeds. Put them in a grinder and pulse until fine. Put the ground spices in a food processor and add 10 cloves of whole garlic, a tablespoon of freshly grated ginger, 3 tablespoons of salt (Yes, 3) a good blob of Sabra’s Red schug, (or I’ve also used Kirmizi Biber, a hot but sweet pepper powder sometimes used in Turkish/Ottoman dishes), a giant glug glug of olive oil, throw in a whole bunch of fresh coriander and some red wine vinegar. Whizz into a fairly liquid-y paste. Rub it all over a 5 pound pork shoulder that you’ve initially stabbed 20 or so times, (serial killer proportions). Make sure you get it into all the crevices. Put entire pork and it’s marinade into a giant zip lock bag and place in the fridge to marinate for 2 days. (Or at least 12 hours). When ready to cook, shove the pork in the oven, loosely covered in foil. Start at 425 degrees for first 20 minutes then take it down to 375 and cook until done. Take off the foil for the last 20 minutes. *Adrienne’s tip: If you don’t have a separate grinder to use to blend the spices you can use a regular electric coffee grinder and toss in a handful of raw rice to clean out the stray coffee grounds. If some coffee grounds do get into this particular recipe, though, it can only enhance the flavor.