Sweet Spicy Pork Shoulder

Caramelized with a little kick, the sweet spicy pork shoulder is slow roasted to tender richness. Pair it with rice, lettuce wraps, scallion pancakes, and oysters (Korean Bossam Style). You could also split open your favorite potato bun and pile on the tender chunks and a dripping spoonful of extra sauce with some cold pickles on the side. Ideally the pork should marinate overnight but straight into the oven works well too.

Author

Helen Park

Servings

6-8

Category

Main Course

Cuisine

Asian

Ingredients

• 5-6 pounds boned-out pork shoulder
• 1 cup fuji apple, peeled and cut 1” chunks (about 1 apple)
• 1 cup onion, 1” chunks (about 1 medium onion)
• 5 cloves garlic
• 1 Tbsp Tellicherry Pepper
• 2 Tbsp Aleppo or CRP blend
• ½ cup soy sauce or gluten free tamari
• ½ cup brown sugar

Directions

1. In a blender, puree the apple, onion, garlic, Tellicherry pepper, Aleppo, soy sauce/tamari, and brown sugar to liquify.
2. If marinating place the pork shoulder in an extra-large, sealed bag (or a container that fits) and cover with the marinade.
3. When ready to roast, preheat the oven to 350°F.
4. Cover with a square of parchment (to keep the pork and marinade from sticking to the foil) and then foil to cover completely.
5. Place in the oven to roast for 2 hours.
6. Uncover, baste, rotate the pan, and roast again for another 2 hours. There should be about an inch of juices and marinade collecting in the bottom of the pan. Add water if needed to keep that moist heat around the roast as it cooks.
7. Gently flip the roast over, baste, and return to the oven for 1 more hour (or until completely tender) – uncovered. You can baste every 20 minutes or so as the pork becomes caramelized with every basting and the meat becomes spoon tender.
8. Remove the roast from the oven to rest for 20 minutes.
9. Move the tender meat to a platter and pour the juices into a bowl for serving on the side. Guests can pull and portion from the roast as needed.