This is what I would call “man-food”. Primary because it’s pork – which seems to be universally loved by those of the male gender – but also because it’s a dish which requires you to put your food hangups at the door. There’s nothing particularly healthy or good for you here but I’m sure it tastes fantastic! Oh, and also because I saw it while watching an episode of Martha Stewart aimed at men. Please don’t ask why I was watching Martha Stewart – I can provide no reasonable answer. It’s a shame I must carry, alone.
- 1/2 cup light-brown sugar
- 1/2 cup coarse salt
- 1 teaspoon cayenne pepper
- 6 cloves garlic, thinly sliced
- 3 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 1x 3.5kg boneless pork shoulder
- 3 tablespoons olive oil, plus more for serving
- 3 shallots, minced
- 2 to 3 red chiles, thinly sliced
- 1 cup white wine
- 5 dozen clams or vongole
- 3 tablespoons chopped flat-leaf parsley
- crusty bread, to serve
- In a medium bowl, mix together brown sugar, salt, cayenne pepper, 4 cloves garlic, thyme, and rosemary.
- Place pork in a roasting pan and rub sugar mixture all over pork. Cover and transfer to refrigerator; let marinate for 2 hours.
- Remove pork from refrigerator and let come to room temperature. Preheat oven to 400 degrees.
- Brush rub off of pork; transfer to oven and roast for 45 minutes.
- Decrease temperature to 250 degrees and Cook until meat is very tender and shreds easily, about 8 hours.
- Immediately shred meat with a fork and transfer to a large bowl.
- In a large saucepan, heat olive oil over medium-high heat.
- Add remaining 2 cloves garlic, shallots, and chiles; cook stirring, until fragrant and softened, about 3 minutes.
- Add clams and wine; cover and cook until clams open, 5 to 8 minutes.
- Pour clams over pork; drizzle with olive oil and sprinkle with parsley. Serve immediately with crusty bread..
Chef: Tom Colicchio