The delightful cranberry and dried herb notes of the Carignan play well with this savory and festive recipe.
- 1 6 lb. bone-in pork butt shoulder roast
- 1 tablespoon Kosher salt
- 1 tablespoon black peppercorns
- 1 tablespoon dried juniper berries
- 1 tablespoon fennel seeds
- 1 tablespoon yellow mustard seeds
- 1 tablespoon smoked paprika
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 4 large cloves garlic, peeled and crushed
- 2 bulbs fresh fennel, trimmed and cut into ½-inch wedges
- 2 large crisp apples, peeled, cored and cut in 6 pieces
- 4 sprigs fresh sage
- 2 sprigs rosemary
- 1 cup fresh cranberries
- 1 ½ cups red wine
- Beef, chicken or vegetable stock
Rinse pork and pat dry. Combine salt, peppercorns, juniper berries, fennel seeds, mustard seeds, paprika and brown sugar in a spice grinder or mortar and pestle; coarsely grind. Rub spice mixture into pork being sure to cover entire surface. Wrap in plastic and refrigerate until ready to cook (ideally overnight).
Preheat oven to 325°. Heat olive oil in large oven-safe Dutch oven or roasting pan. Add garlic and pork and brown pork on all sides. Transfer pork to a platter. Add fennel to pan and sauté until softened. Add apples, sage, rosemary and cranberries and sauté briefly. Add wine and scrape up any browned bits. Return pork to pan. Cover and transfer to oven, braising for about 4 hours until tender. Add stock as needed to keep a small amount of liquid in the pan.
Transfer pork to a cutting board and let rest 30 minutes. Slice and serve with fennel, apples and cranberries, paired with P.S. Garcia Vigno.