Saratoga Pork Roast Recipe

Prepare and season

Remove the pork from the refrigerator 30–60 minutes before roasting to come toward room temperature. Pat dry with paper towels. In a small bowl combine 3 tablespoons olive oil, minced garlic, kosher salt, black pepper, smoked paprika and dried oregano to make a paste. Rub the paste all over the pork, including any exposed fat. Tuck any loose pieces under to form an even roast.

Roasting setup

Preheat the oven or rotisserie to 325°F (160°C). Place the quartered yellow onion in the bottom of a roasting pan or rotisserie basket as a bed. Pour 1 cup of stock into the pan to keep the environment moist and collect drippings. Set the roast on the onion bed, fat side up.

Roast

Roast the pork at 325°F until an instant-read thermometer inserted into the thickest part reads 145–150°F for loin or 195–205°F for shoulder (for shreddable pork). For a 4 lb shoulder plan 3–3.5 hours; for a 4 lb loin plan 1.5–2 hours. Rotate once if using a conventional oven. If using a rotisserie, secure the roast and cook until desired internal temperature is reached, basting occasionally with pan juices.

Rest and slice

Remove the roast from the oven/rotisserie and tent loosely with foil. Rest 15–20 minutes for loin or 20–30 minutes for shoulder to allow juices to redistribute. Slice against the grain into 1/4-inch–1/2-inch slices (or shred if shoulder). Reserve pan juices for plating or to mix with chimichurri if desired.

Prep and par-cook potatoes

While the roast begins, preheat oven to 400°F (200°C) or plan to roast alongside the pork in a second rack for the last 25–35 minutes. If potatoes are large, halve or quarter so pieces are about 1–1.25 inches. Parboil potatoes in salted boiling water for 8 minutes until just tender but not falling apart. Drain and let steam dry for a minute.

Toss and roast

In a bowl combine par-cooked potatoes, red and green bell peppers, yellow onion wedges, 2 tablespoons olive oil, thyme, 1 teaspoon kosher salt and 1 teaspoon black pepper. Spread in a single layer on a sheet pan and roast at 400°F for 20–30 minutes, turning once, until potatoes are golden and vegetables are tender. If roasting with the pork, add during the last 25–35 minutes and reduce oven to 400°F for both to finish together—check pork temperature to avoid overcooking.

Finish

Remove from oven, taste and adjust seasoning. Toss gently to combine and keep warm until plating.

Sear or roast kernels

If using fresh corn: heat a large skillet over medium-high heat with 1 teaspoon olive oil. Add corn kernels and cook undisturbed for 2–3 minutes to get color, then stir and continue cooking 3–4 minutes until nicely roasted. If using frozen thawed corn, dry well and follow same method. Alternatively, spread on a sheet pan and roast at 425°F for 8–10 minutes, stirring once.

Season

Lower heat to medium, add 1 tablespoon butter to the pan and stir to coat the kernels. Add smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and optional lime juice. Cook 30 seconds more and remove from heat. Keep warm for plating.

Make chimichurri

In a food processor pulse parsley, cilantro (if using), oregano, garlic, red wine vinegar, red pepper flakes, kosher salt and black pepper until finely chopped but not puréed. With the motor running, stream in 4 tablespoons olive oil until emulsified. Taste and adjust salt, pepper or vinegar. Let sit at room temperature for at least 15 minutes for flavors to meld.

Optional finishing

If desired, stir a tablespoon of reserved pan juices from the roast into the chimichurri for a deeper, meat-forward flavor just before serving.

Arrange a portion of the potato, pepper and onion medley on each plate. Add a spoonful of roasted corn alongside. Slice the rested pork and place 3–4 slices (or a portion of shredded shoulder) atop or beside the vegetables. Spoon chimichurri over the pork and serve additional chimichurri on the side. Serve immediately.