Pork Shoulder Roast

Pork shoulder roast

This is a recipe that uses an inexpensive cut of meat. It is coaxed into a glorious meal with a garlicky adobo or paste of herbs and spices pushed into slits in the meat to penetrate to the deepest layers; the outer layer, rubbed on the roast, forms a sticky crust of irresistible caramelization that everyone will fight over. Marinating the meat will tenderize it.

Ingredients:

4 cloves of garlic, crushed and pulverized

2 Tbsp of salt

1 1/2 Tbsp dried oregano (or 3 Tbls fresh)

1 1/2 Tbsp dried lemon thyme (or 3 Tbls fresh)

1 Tbsp of pepper

2 Tbsp white vinegar

2 Tbsp lemon juice

1- 7 to 7 1/2 lb pork shoulder with skin

Mash garlic to a paste with two tablespoons salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and one tablespoon pepper. Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.

Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with teaspoon salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours. over roast.

Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour. Preheat oven to 350°F. Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes. Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, one minute, then add to pan juices along with enough water to bring total to 1 1/2 cups. Cut off skin. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.

— Barbara Rexford