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originally posted by: KansasGirl
a reply to: BoneSay
Best two pieces of advice in this thread: either do Russian, your food, OR some of your dad's favorite foods if you have those recipes.
I liked those pieces of advice about food. EVERYONE was so right about you being yourself though, because he is visiting because of his love for your dad (and thus you). So, no need to feel nervous and no need to try to impress anyone!
Let us know what you end up going with, and let us know how the visit goes. We're all cheering you on!
originally posted by: ketsuko
a reply to: BoneSay
1 tsp fennel seeds
1 tsp black peppercorn (or equivalent black pepper)
1/4 c kosher salt + some extra
1/4 c sugar
1 7-8 lb bone-in pork shoulder
1/4 c + 1 tbsp apple cider vinegar
1/4 c packed lt. brown sugar
1 large carrot
1 apple (Granny Smith or Fuji)
4 c stemmed mustard greens
1 tbsp olive oil
Crush fennel seeds and peppercorns with bottom of heavy skillet. Transfer spices to small bowl; 1/4 c salt and sugar. Rub mixture all over shoulder. Place in a large glass baking dish, cover, and refrigerate for at least 6 hours, preferably overnight.
Preheat over to 325. Brush off spice rub from meat and place pork in a deep roasting pan; discard excess spice rub and any liquid in dish. Add 1 cup boiling water to roasting pan; cover tightly with foil. (Create a tight seal to lock in the steam and juices.)
Transfer pan to oven and roast until meat is very tender and falling off the bone (meat thermometer inserted in center without touching bone will read 195), about 5 1/2 hours.
Remove pan from oven; discard foil. Increase heat to 500. Stir in 1/4 cup vinegar and brown sugar into juices in pan. Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce, about 12 minutes.
Transfer pork to a rimmed baking sheet; set aside. Pour liquid in pan into a small saucepan. Bring to boil and cook, occasionally spooning off fat from surface until a thick, syrupy glaze forms, about 10 minutes (there will be about 1 1/2 c glaze and up to 1 c fat; discard fat). Season glaze with salt and pepper; set aside.
Using peeler, peel carrot into thin ribbons. Core, quarter, and thinly slice apple. Mix carrot, apple, greens, oil and remaining 1 tbsp vinegar in a large bowl. Season with salt and pepper. Arrange on a platter. Top with pork; pour reserved glaze over pork. Serve with tongs.
Good luck! I hope it helps.