Press-ipes: Bone Broth Braised & Roasted Pork Shoulder


Do not — we repeat, DO NOT — give this recipe the cold (pork) shoulder simply because it is time intensive. We strongly recommend that you get the surprisingly light & straightforward prep work out of the way the night before your meal. Then sit back and allow this revelation of complex, developed flavors to cook overnight—letting the irresistible aromas of juniper, rosemary, and coriander fill your dreams. Enjoy this truly mouthwatering dish as a sandwich with all the fixin’s, or all on its own.


  • 6 cups Chicken Bone Broth

  • ¼ cup black peppercorns

  • 3 tablespoons juniper berries

  • 1 tablespoon coriander seeds

  • ½ cup Diamond Crystal or ¼ cup plus 1½ teaspoons Morton kosher salt

  • 3 tablespoons sugar

  • 1 8–10-pound skin-on, bone-in pork shoulder (Boston butt)

  • 5 sprigs rosemary

  • 10 garlic cloves, unpeeled, lightly crushed

  • 2 cups dry white wine

  • Cranberry sauce, cornichons, and whole grain mustard (for serving)

In a large stock pot or dutch oven, bring 4 cups of broth to a boil. Cover, add pork shoulder, and braise for 1 hour over medium heat, turning pork over halfway through. Let pork rest for 30 minutes.

Meanwhile, finely grind peppercorns, juniper berries, and coriander seeds in spice mill or with mortar and pestle. Transfer to a small bowl and mix in salt and sugar.

Using a very sharp paring knife or X-Acto blade, cut long parallel lines into the skin of pork shoulder, spacing about ¾" apart. Cut completely through the fat, getting as close to the meat as possible without slicing into it. Using a pair of kitchen shears, snip between rows to create a diamond-shape pattern, spacing about ¾" apart. Cutting a crosshatch design into the fat will help it cook out and allow the salt and spices to penetrate the meat.

Rub entire shoulder with spice mixture, covering any exposed meat and pushing into cuts in fat. Try to get the spices into the fatty layer and not on the surface of the skin, where they may burn as the shoulder roasts. Make sure to use all of the spices, even though it may seem like a lot. Wrap shoulder tightly with plastic and chill at least 3 hours and up to 3 days.

Place a rack in lower third of oven; preheat to 225°. Line a rimmed baking sheet with 2 layers of heavy-duty foil (be generous with the foil unless you really enjoy scrubbing pots and pans after Thanksgiving dinner). Place rosemary sprigs and garlic in the center of baking sheet and set a wire rack on top. Set pork shoulder on rack and transfer to oven. Pour wine and 2 cups bone broth into baking sheet and roast shoulder until meat is pulling away from the bone and skin is very dark, 9–10 hours (overnight is great).

Let pork shoulder sit uncovered at room temperature until ready to serve (at least 30 minutes and up to 5 hours).

Just before serving, reapply drippings and reheat roast in a 350°–400° oven to soften fat and warm the surface of the roast (but don’t let it take on any more color), 5–10 minutes.

Serve warm with cranberry sauce, cornichons, and mustard.

Recipe inspired by Set-It-and-Forget-It Roast Pork Shoulder from Bon Appetit (November 2017)