Ingredients
- 1 teaspoon fennel seeds
- 1 teaspoon whole black peppercorns
- 1/4 cup kosher salt plus more
- 1/4 cup sugar
- 1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
- 1/4 cup plus 1 Tbsp. apple cider vinegar
- 1/4 cup (packed) light brown sugar
- Freshly ground black pepper
- 1 large carrot
- 1 apple (such as Granny Smith or Fuji)
- 4 cups stemmed mustard greens
- 1 tablespoon olive oil
Description
This Pork Roast Is Worth Every Minute It Takes To Make.
Bon Appetit Magazine
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