Slow-Roasted Aromatic Shoulder of Pork

Name: Slow-Roasted Aromatic Shoulder of Pork
Prep time: 1 d 5 min
Cook time: 1 d 5 min
Total time: 1 d 5 min
Yield: 12
Cuisine: Global
Ingredients: 1 inches fresh ginger; 6 garlic cloves; 3 Tbsps olive oil (not extra-virgin); 1 pork shoulder, skin scored (approximately 12 to 14 pounds); 2 fresh red chiles or 1 teaspoon dried red pepper flakes; 4 Tbsps sherry or rice vinegar

Slow-Roasted Aromatic Shoulder of Pork

You can never have too many main course recipes, so give Slow-Roasted Aromatic Shoulder of Pork a try. Watching your figure? This gluten free, dairy free, and primal recipe has 174 calories, 18g of protein, and 10g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes roughly 24 hours and 5 minutes. Head to the store and pick up pork shoulder, chiles, olive oil, and a few other things to make it today. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.

Instructions

The pork takes 24 hours to cook, which is no cause for alarm, because for about 23 hours and 55 minutes you are ignoring it absolutely. And it makes your house smell like a home should.

Ingredients you will need

Pork

So, if you're planning to eat this for Sunday lunch, at about Saturday lunchtime, preheat your (clean) oven to the hottest it will go. Sit the pork skin-side-up on a rack over a roasting pan. I like to use a mortar and pestle to make my paste but you could just grate the garlic and ginger (a microplane grater is the tool for the job) and stir in chiles, a tablespoonful of oil and 2 of vinegar if you want. Otherwise, pound together the peeled chopped ginger and peeled cloves with the fresh chiles, adding a tablespoonful of oil and 2 of vinegar when they're squished and paste-like.

Ingredients you will need

Vinegar

Chili Pepper

Clove

Garlic

Ginger

Pork

Cooking Oil

Equipment you will use

Microplane

Mortar And Pestle

Roasting Pan

Oven

Using your fingers, rub this paste over the scored skin, pushing bits into the cut lines of the rind. Stagger across to the oven and put in the tray, leaving it for 30 minutes. Meanwhile, into the bowl in which you mixed the paste, pour the 2 remaining tablespoons each of oil and vinegar. When the pork's had its half an hour, remove it from the oven, and turn the temperature down to 225 degrees F. Now turn the pork over: I find it easiest to lift it by hand wearing oven mitts. It makes them dirty, OK, but there is the washing machine...

Ingredients you will need

Vinegar

Pork

Beef

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Oven Mitt

Bowl

Oven

Pour the oil and vinegar over the underside (which is now uppermost on the rack) and put the pork back in the low oven, leaving it there for 23 hours. (Actually, you could leave it longer. One of the joys of this is that it cannot overcook.) Anyway, after 23 hours, or 30 to 40 minutes before you actually want to eat, turn the oven back to the highest it will go, remove the pork and turn it back crackling side up. Put it back in the oven for 30 minutes, in which time it will get hot and crisp, though you can give it another 10 if you feel it needs it.

Ingredients you will need

Vinegar

Pork

Cooking Oil

Equipment you will use

Oven

Remove, slice off the crackling in a horizontal swipe of the knife and break it into manageable pieces, then start carving or pulling at the tender meat.

Ingredients you will need

Meat