Published by Knopf
This slow-roasted pork dish came to me from my Bayona partner, Regina Keever.
Makes8 to 10 servings
Preparation Time - Text 4 Hours
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturehot & spicy, meaty, tangy
- 1 boneless pork shoulder (about 6 pounds)
- Juice and zest of 2 oranges (about 2/3 cup)
- 2 jalapenos, stemmed, seeded, and diced
- 2 tablespoons chopped fresh thyme
- 2 tablespoons minced garlic
- 2 tablespoons kosher salt
- 2 tablespoons cracked black pepper
- 2 tablespoons olive or vegetable oil
Preheat the oven to 325°F.
Rinse the pork shoulder and pat dry. Using a paring knife, make several ½-inch-deep incisions on both sides of the meat. Mix the juice, jalapeños, thyme, garlic, salt, pepper, and oil, either by hand or by pulsing in a food processor until just mixed. Rub the meat with the mixture, being sure to massage some down into the incisions.
Place the meat in a roasting pan fat side up, cover with foil, and roast for 3-4 hours, or until the meat is fork-tender. Cool, remove it from the pan, then shred or slice the pork as desired. After the meat has been removed, add a little water or broth to the roasting pan and stir to dissolve any brown bits, then strain the juices and pour them back over the sliced or shredded meat.
2007 Susan Spicer