Pot-Roasted Pork with Chorizo and Clams

From Wine Mondays: Simple Wine Pairings With Seasonal Menus, by Frank McClelland and Christie Matheson
  • ¼ cup salt
  • ¼ cup brown sugar
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 4 pounds pork shoulder
  • 3 tablespoons vegetable oil
  • 1 onion, diced
  • 2 leeks, halved, washed and diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 5 garlic cloves, chopped
  • ½ cup golden raisins
  • 1 bottle (750 ml) dry rose
  • 1 cup chicken or vegetable broth
  • 1 chorizo link, cut into small pieces
  • 18 littleneck clams, rinsed
  • 2 teaspoons fresh rosemary, finely minced
  • 2 teaspoons fresh oregano
  • 2 tablespoons finely minced fresh flat-leaf parsley
  • Salt and freshly ground black pepper

Combine the salt, brown sugar, red pepper, cumin, and allspice. Rub the mixture all over the pork. Place the rubbed pork in a bowl and cover tightly with plastic wrap. Refrigerate overnight. Remove the pork from the refrigerator 2 hours before cooking.

Preheat the oven to 325°F.

Remove the pork from the bowl and pat dry with paper towels. Heat a large roasting pan over medium-high heat for 3 minutes. Add the vegetable oil and heat for 1 minute. Add the pork to the pan and brown it on all sides, turning often, about 4 minutes total. Remove the pork from the pan and set aside.

Reduce the heat to medium, add the onion, and stir with a wooden spoon for 3 minutes. Add the leeks, carrots, and celery and sauté or 3 minutes. Add the garlic and raisins and cook for 1 minute. Add the rose broth, and chorizo and return the pork to the pan. Cover and bake for 3½ hours.

Remove from the oven and place the pork on a serving platter to rest. Place the pan over medium heat and add the clams, rosemary, oregano, and 1 tablespoon of the parsley. Cover and cook for 3½ to 4½ minutes (or until the clams open). Taste for seasoning and add salt and pepper if desired. Arrange the clams around the pork on the platter.

Ladle a cup of the chorizo-raisin broth over the pork and clams. Pour the remaining broth from the roasting pan into a small serving bowl. Serve the pork in broad-rimmed bowls, with a slice of pork in the center, clams around the sides, and roasting broth ladled on top. Garnish with the remaining 1 tablespoon parsley.

Published on July 8, 2010
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