From Greg Atkinson

A tender, slow-cooked pork roast is the ultimate main dish for a nostalgic supper. This one reveals my own southern roots, but its similarities to Hawaiian-style kalua pig also evoke some of the Pacific flavors that have influenced my adult years at the stove. Serve the pork with Sweet Potato Home Fries to enhance the southern influence, or with rice to augment the Pacific flavors.

Makes up to 12 servings

¼ cup canola oil
1 boneless organic pork shoulder, about 6 pounds
3 tablespoons kosher salt
1 cup water
1 vanilla bean, split lengthwise and scraped
1 teaspoon whole black peppercorns
¼ cup liquid smoke

1. Preheat the oven to 300°F. In a covered casserole that can go from stovetop to oven, warm the oil over medium-high heat. Sprinkle the pork with the salt and cook it in the oil, turning once or twice, until it is browned on each side, about 10 minutes.

2. Pour in the water and add the vanilla bean, the whole black peppercorns, and the liquid smoke. Cover tightly and bake until the pork is very tender and shreds easily, about 3 hours.

3. Remove the pork from the pan and set aside. Strain the liquid left in the pan; discard the solds, and pour the liquid back over the pork. The pork can be served at once or held covered in a warm (200°F) oven for up to an hour.
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See also Greg’s Organic Buttered Noodles Recipe
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Greg Atkinson is author of West Coast Cooking, and The Northwest Essentials Cookbook, and lives on Bainbridge Island, Washington. Greg is Culinary Director of OrganicToGo.
Image Credit: © Martinedegraaf | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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