Slow-Roasted Pork Shoulder with Parsley Bagna Cauda

Slow-Roasted Pork Shoulder with Parsley Bagna Cauda

Slow-Roasted Pork Shoulder with Parsley Bagna Cauda
This hearty pork roast, rubbed with coriander, thyme, and allspice, gets a shot of brightness from a vinegary herb bagna cauda.William Hereford

This hearty pork roast, rubbed with coriander, thyme, and allspice, gets a shot of brightness from a vinegary herb bagna cauda. Cookbook author Amy Thielen says to ask your butcher to leave 1/2 inch of fat on top of the pork shoulder; it will baste the meat as it roasts. Note: Allow at least 12 hours for marinating pork.