Peppercorn Roasted Pork with Vermouth Pan Sauce
A succulent pork shoulder roast crusted with pink and black peppercorns, fennel seeds, and garlic, then slow-roasted and served with a rich vermouth pan sauce. The meat is marinated overnight for maximum flavor penetration.
Ingredients
- •6 tablespoons pink peppercorns divided
- •2 tablespoons black peppercorns
- •1½ tablespoons fennel seeds
- •7 cloves garlic
- •3 tablespoons vegetable oil
- •5 pounds boneless pork shoulder roast
- •½ cup dry vermouth
- •2 cups reduced-sodium chicken broth
- •1 tablespoon unsalted butter
- •1 tablespoon all-purpose flour
- •1 piece electric coffee/spice grinder
Cooking Instructions
- 1.
Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.
5 min
- 2.
Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 tablespoon garlic-peppercorn paste, then rub remaining tablespoon all over roast. Put in a small (13-by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.
20 min
- 3.
Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
60 min
- 4.
Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.
120 min
- 5.
Meanwhile, pour off all but about 1 tablespoon fat from roasting pan. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 tablespoons pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.
7 min
- 6.
Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
2 min
- 7.
Serve pork with sauce.
5 min
