Pork shoulder with peppery aglione-inspired rub
Pork second courses
Around the Christmas holidays, I was shopping for a shoulder roast and bumped into a friend checking out the pork as well. I lamented the fact that some supermarket pork brands can be tasteless. She started to relate her method of cooking roast pork and it sure got my attention. This woman knows her way around farm animals, having ranched here her whole life. And with a large family always looking for something to nibble on, the less work the better. She said to roast it in the oven on low heat for a long time and - her words - "Go to bed and forget about it!" Seasonings were a personal thing; salt and pepper did the trick, and the meat would come out so good no one complained. Forward to this contest and I never had gotten around to using her method. Still bothered by the possibility of not very flavorful meat even if it was nicely roasted, I researched recipes that called for marinating pork to restore some of the sweet, almost wild taste of pork gone by. The common spices used are juniper berries and peppercorns in a wet marinade. Wanting to keep things simple, as well as incorporating the Italian flair for enhancing flavor, this dry rub was born. Aglione is a Emilia-Romagna mixture used for infusing all manner of foods with additional gusto.
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