Reviews Add Rating & Review 13 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 3 1 star values: 0
Back to Pork Shoulder with Roasted Clams and Fresno Chiles All Reviews for Pork Shoulder with Roasted Clams and Fresno Chiles - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 20 5089_020510_pork_clams.jpg
Ingredients Ingredient Checklist 1/2 cup light-brown sugar 1/2 cup coarse salt 1 teaspoon cayenne pepper 6 cloves garlic, thinly sliced 3 tablespoons fresh thyme leaves 1 tablespoon chopped fresh rosemary 1 (8-pound) boneless pork shoulder 3 tablespoons olive oil, plus more for serving 3 shallots, minced 2 to 3 Fresno chiles, thinly sliced 1 cup white wine 5 dozen littleneck clams 3 tablespoons chopped flat-leaf parsley
Gallery Read the full recipe after the video.
Recipe Summary Servings: 20 5089_020510_pork_clams.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 20
Recipe Summary
Servings: 20
Servings: 20
20
5089_020510_pork_clams.jpg
5089_020510_pork_clams.jpg
Ingredients
Ingredients
- 1/2 cup light-brown sugar 1/2 cup coarse salt 1 teaspoon cayenne pepper 6 cloves garlic, thinly sliced 3 tablespoons fresh thyme leaves 1 tablespoon chopped fresh rosemary 1 (8-pound) boneless pork shoulder 3 tablespoons olive oil, plus more for serving 3 shallots, minced 2 to 3 Fresno chiles, thinly sliced 1 cup white wine 5 dozen littleneck clams 3 tablespoons chopped flat-leaf parsley
Directions
In a medium bowl, mix together brown sugar, salt, cayenne pepper, 4 cloves garlic, thyme, and rosemary. Place pork in a roasting pan and rub sugar mixture all over pork. Cover and transfer to refrigerator; let marinate for 2 hours.
Remove pork from refrigerator and let come to room temperature. Preheat oven to 400 degrees.
Brush rub off of pork; transfer to oven and roast for 45 minutes. Decrease temperature to 250 degrees. Cook until meat is very tender and shreds easily, about 8 hours. Immediately shred meat with a fork and transfer to a large bowl.
In a large saucepan, heat olive oil over medium-high heat. Add remaining 2 cloves garlic, shallots, and chiles; cook stirring, until fragrant and softened, about 3 minutes. Add clams and wine; cover and cook until clams open, 5 to 8 minutes.
Pour clams over pork; drizzle with olive oil and sprinkle with parsley. Serve immediately.
Reviews
Add Rating & Review 13 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 3 1 star values: 0
Reviews
Add Rating & Review 13 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 3 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 3 1 star values: 0
13 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 3 1 star values: 0
13 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 3 1 star values: 0
5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 3 1 star values: 0
All Reviews for Pork Shoulder with Roasted Clams and Fresno Chiles
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Shoulder with Roasted Clams and Fresno Chiles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
