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Spiced Pork

    2 tablespoons dried juniper berries
    1 tablespoon whole black peppercorns
    1 tablespoon whole allspice
    1/4 cup packed light brown sugar
    1/4 cup kosher salt
    1 (6-lb) boneless pork shoulder, tied

  Finely grind juniper berries, peppercorns, and allspice in an
 electric coffee/spice grinder, then stir together with brown sugar
 and salt in a small bowl. Rub spice mix all over pork and chill in a
 sealed plastic bag 1 day.

  Transfer pork to a 6-quart pot and cover with cold water by 1 inch.
 Bring to a boil, then reduce heat and simmer, covered, adding more
 water as needed to keep pork submerged, until meat is very tender,
 3 to 3 1/2 hours.

  Transfer pork to a cutting board and let stand 25 minutes before
 slicing.