Ingredients:

  • 5 lbs Pork Shoulder (Boston Butt), bone-in or boneless
  • 3 Tbsp Coarse Sea Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 8 Garlic Cloves, minced (about 4 Tbsp)
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Smoked Paprika
  • 3 Tbsp Olive Oil (for rubbing)
  • 1 ½ cups Puy Lentils (French Green Lentils)
  • 4 cups Chicken or Vegetable Stock
  • 2 Bay Leaves
  • 2 medium Shallots, finely diced
  • 3 Garlic Cloves, thinly sliced
  • 2 Tbsp Good Quality Butter (Unsalted)
  • 4 Fresh Thyme sprigs
  • 1 packed cup Fresh Flat-Leaf Parsley, finely chopped
  • Zest from 2 large lemons
  • 2 Garlic Cloves, minced very finely (for gremolata)

Instructions:

  1. Prepare the Pork Rub: In a small bowl, combine the salt, pepper, minced garlic (8 cloves), rosemary, oregano, paprika, and olive oil. Mix thoroughly to form a rough paste.
  2. Season the Pork: Score the skin/fat cap of the pork shoulder lightly in a diamond pattern (if applicable). Vigorously rub the seasoning paste all over the pork, working it into any crevices.
  3. Slow Roast: Place the seasoned pork in a large roasting pan or Dutch oven. Add 1 cup of water or stock to the bottom. Cover tightly with foil or the lid and roast in a preheated oven at 300°F (150°C) for 5 hours.
  4. Crisp the Skin (Optional Crackling): Remove the lid/foil. Increase the oven temperature to 425°F (220°C) and roast uncovered for another 30–45 minutes until the exterior is beautifully browned and crispy.
  5. Rest the Meat: Remove the pork from the oven, cover loosely with foil, and let it rest for a minimum of 30 minutes before pulling or carving.
  6. Cook the Lentils: While the pork rests, sauté the shallots and sliced garlic in butter until softened in a heavy-bottomed saucepan. Add the rinsed Puy lentils, thyme, bay leaves, and stock. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes until lentils are tender but still hold their shape (al dente). Remove herbs and season well.
  7. Make the Gremolata: Mix the finely chopped parsley, lemon zest, and the 2 minced garlic cloves together in a small bowl. Keep aside.
  8. Serve: Shred or slice the pork shoulder. Serve over a generous portion of the emerald lentils, scattering the bright Gremolata generously over the top just before serving.