A versatile slow roast pork shoulder recipe
Tacos with lettuce wraps, this meat can be used in many dishes.
Walk in front of Momofuku SSÄM bar in the village of East New York, one night of 8 m. And you will see a table of eight eight lucky dinners, Jaws Agape, in a heroic piece of pork like that. It is a dramatic dish, the one you want to bring to a cluttered table with voracious friends and loved ones. You can serve pork with a variety of incredible accessories - salsa and guac and corn tortillas forTacos, lettuce leaves andAsian condiments For Korean style envelopes (as it is served at the SSÄM bar). But, honestly, this pork shoulder is sufficiently delicious to be dinner alone. More? If you do it yourself, you will save a little dough and you have a faster return trip (because you'll already be there.)
Nutrition:410 calories, 22 g of grease (8 g saturated), 900 mg of sodium
Serves 12 to 16
You will need
1 (6 to 8 lbs) Boneless pork shoulder
2 c.
1/4 cup of granulated sugar
1/2 cup of brown sugar
How to do it
- The night before cooking, rub the pork anywhere with salt and granulated sugar. Cover and return to the refrigerator with brine overnight.
- Preheat the oven to 300 ° F.
- Place the pork in a large pastry dish and roasting on the lower rack, using a baster or a large spoon to lighten the pork every 30 minutes. (If you want to leave the pork in the oven and forget it, it will always be super without build.)
- The pork is done when it easily separates with a fork, about 5 hours.
- Remove the oven pork and increase the oven temperature to 475 ° F.
- Rub the pork anywhere with brown sugar and come back to the oven.
- Roast for about 15 minutes, until the sugar forms a dark mahogany crust.
- Serve as with a few sides of vegetables, or in one of the manners described in "Multiplier of Meals", below.
Eat
This mass of fork-tender pork can be the star of a dozen different final dishes. Here are some sources of inspiration:
- Mexican: corn tortillas, black beans, salsa,guacamole
- Korean: Bibbic lettuce leaves, steamed rice, Hoisin, Sriracha
- Caroline: apple cider vinegar coated with flakes of Chile,Coleslaw, Potato Croquettes
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