Shoulder Of Pork With Cider Vinegar - cooking recipe

Ingredients

2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp fennel seeds
2 tbsp brown sugar
1 tsp smoked paprika
1 tsp ground cumin
1 None bone-in pork shoulder (about 6 1/4 lbs), skin and excess fat removed, at room temperature
2 1/2 tbsp olive oil
2 None carrots, peeled and thickly sliced
2 sticks celery, thickly sliced
2 None onions, thickly sliced
1 cup cider vinegar
None None Cornstarch, blended with cold water, for thickening (optional)

Preparation

Mix salt, black pepper, fennel seeds, brown sugar, paprika and cumin in a bowl. Rub some of the spice mix in between each pork bone and all over meat.
Heat 1 tbsp oil in a roasting pan or skillet large enough to hold the pork. Add pork, fat-side down, and cook until browned. Transfer to a plate, browned side up.
Place vegetables and remaining olive oil in a medium saucepan. Cover and cook gently for 15 mins, until softened (do not brown). Transfer to the bowl of the slow cooker. Pour in cider vinegar. Transfer pork to slow cooker, browned side facing up. Spread remaining spice mixture over the top of the meat. Cover with a lid and cook on high for 4 hours, or until so tender the meat is falling off the bone.
Transfer pork to a cutting board and cover with foil. Remove vegetables with a slotted spoon and place in a heated bowl. Skim fat from pan juices and serve. Or thicken with a little cornstarch. (Transfer pan juices to a small saucepan and stir in cornstarch mixed with cold water. Bring to a boil, stirring; simmer for 2 mins, then serve.)
Serve pork with vegetables and pan juices.