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
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.
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