If you're looking for a pork shoulder roast recipe, look no further than this gingery, crispy-crusted roast that will make your home smell wonderful while it roasts.
Course Entree
Cuisine American
Prep Time 1hour
Cook Time 12hours
Total Time 13hours
Servings 4servings
Calories 1524kcal
Author Stephanie Stiavetti
Ingredients
For the spice mix:
2teaspoonswhole cumin seeds
1wholecinnamon stickbroken into pieces
4wholecloves
1teaspoonblack peppercorns
2wholestar anise
1/2teaspoonground ginger
For the pork shoulder roast recipe:
One6 to 8 poundBoston buttor other bone-in pork shoulder roast
5large clovesof garlicpeeled and pressed or smashed with the side of a heavy knife
One4-inch knobfresh gingerpeeled and diced
2teaspoonsdried red chilis
2tablespoonsbrown sugar
3/4teaspoonsea salt
4teaspoonspeanut or sesame oil
1tablespoongluten free tamarior soy sauce
1cuphot water
Instructions
Combine the spice mix:
In a small pan, heat the cumin seeds until they become fragrant. Remove from heat and allow to cool.
Combine cumin seeds, cinnamon stick pieces, cloves, peppercorns, star anise, and ground ginger in a spice grinder or mortar and pestle (or use a coffee grinder). Grind to a relatively fine powder and store in an airtight jar, away from heat and light.
Make the pork shoulder roast:
Rearrange oven racks to accommodate your roasting vessel and preheat oven to 450°F (232°C).
Using a very sharp knife, score the rind of the pork in parallel lines about 1/2-inch apart. Make the cuts about 1/2-inch deep.
In a mortar and pestle, mash garlic and fresh ginger to a rough paste. If you don’t have a mortar and pestle, use the side of a heavy knife to mash the two together against a cutting board, over and over again until you get a rough paste. Place garlic and ginger in a small bowl, and mix with chili flakes, brown sugar, salt, oil, and tamari. Add 1 tablespoon of spice mix to paste and mix well.
Fit your roasting vessel with a rack to keep the roast off the bottom of the pan – this will keep the outside crispier. Place the roast skin-side up on the rack and rub half of the spice paste over the skin, making sure to really get it into the scored cuts, nooks, crannies and hidden pockets hiding in the meat. Set the rest of the spice paste aside.
Place the roast uncovered in the center of a preheated 450°F (232°C) oven for 30 minutes to crisp the skin. After 30 minutes, remove roast from oven and carefully turn over the roast so that the underside is now on top. Be careful not to burn yourself or tear the now-soft fat layer under the skin.
Using a wooden spoon, smear the remainder of the spice paste over the now-upper surface of the meat. Pour a cup of hot water into the roasting pan (not over the roast!) and turn the oven down to 225°F (108°C). Place the roast back in the oven, again uncovered, where it shall stay for another 12 hours. Be sure to turn the roast halfway through, so that the skin layer is again on top. While turning, be sure not to tear the fat layer under the skin.
About half an hour before the roast is to be removed from the oven, turn the heat back up to 450°F (232°C) and allow the skin to crisp for 20 or so minutes, but be sure to keep an eye on it and remove it from the oven at the first sight or smell of burning char. Allow roast to rest for 45 minutes to an hour before serving.
At this point your pork shoulder roast should be nearly spoonably tender, with a crispy layer or crackled skin along the top. To serve, remove the skin in one big piece and break the meat of the roast into pieces with a couple of forks. Serve on warmed plates with a chunk of crackled skin and your favorite mashed potatoes recipe.
Leftover pork can be kept in the fridge and makes for incredible sandwiches or the perfect addition to a griddle hash recipe.