Pork Roast Recipe
Make Pork Roast Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Vegetables & Aromatics (roasting pan)
Braising Liquid & Finishing
Method
Pork & Marinade
- 1
Trim and dry
Pat the pork shoulder dry with paper towels. Trim any excessively large pockets of hard fat, leaving a thin fat cap to baste the meat while cooking.
- 2
Score fat (optional)
If there is a fat cap, lightly score it in a crosshatch pattern about 1/4 inch deep. This helps render fat and allows the rub to penetrate.
- 3
Make marinade/rub
In a small bowl combine 2 tsp kosher salt, 1 tsp freshly ground black pepper, minced garlic, chopped rosemary, chopped thyme, 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp brown sugar and 2 tbsp apple cider vinegar. Whisk until smooth.
- 4
Apply to pork
Rub the marinade all over the pork shoulder, working it into the scored fat and all exposed surfaces. Let the pork sit at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours (bring back to room temperature for 30 minutes before roasting).
Vegetables & Aromatics (roasting pan)
- 5
Prepare vegetables
Preheat oven to 325°F (160°C). Place the quartered onion, carrot pieces, celery, smashed garlic cloves and bay leaves in the bottom of a large roasting pan or ovenproof Dutch oven. Drizzle vegetables with a little olive oil (about 1 tsp) and season lightly with salt and pepper.
- 6
Set pork on vegetables
Position the marinated pork shoulder on top of the vegetable bed, fat side up. The vegetables will lift the meat slightly and add flavor to the braising liquid.
Braising & Roasting
- 7
Add liquid
Pour 2 cups low-sodium chicken broth and 1 cup dry white wine (or use 3 cups total broth/water if not using wine) into the pan around — not over — the pork so you don’t wash off the rub. The liquid should come up about 1 to 1.5 inches on the sides of the pan.
- 8
Cover and roast low and slow
Cover the pan tightly with a lid or aluminum foil. Roast in the preheated 325°F (160°C) oven until the pork is very tender and an instant-read thermometer inserted into the thickest part reads 195–205°F (90–96°C), about 3 to 3.5 hours for a 3 lb shoulder. Cooking time will vary with size — larger roasts may take longer. Check liquid level after 90 minutes and add a little hot water or broth if the pan is dry.
- 9
Uncover and brown (optional)
For a crisped exterior, remove the cover for the last 20–30 minutes of cooking and increase oven temperature to 425°F (220°C) or use the broiler for short bursts, watching carefully, until the surface is browned and caramelized.
- 10
Rest
Remove the roast to a cutting board, tent loosely with foil and let rest 15–20 minutes. Reserve the pan juices and vegetables for the sauce or shredding with the pork.
Pan Sauce & Finishing
- 11
Strain or skim
If you prefer a smooth sauce, strain the pan juices into a saucepan, pressing the vegetables to extract flavor and discarding solids (or reserve the vegetables to shred into the meat). Alternatively, skim fat from the top and use the juices with vegetables for rustic sauce.
- 12
Make a quick pan sauce
Place the strained juices in a medium saucepan over medium heat. If there is a lot of fat, spoon off most, leaving about 1 tbsp. Whisk in 1 tsp flour into the juices and simmer 3–5 minutes until slightly reduced and thickened. Stir in 2 tbsp butter for gloss and adjust seasoning with salt and pepper. If sauce is too tart from the wine or vinegar, add a pinch of sugar or another teaspoon of brown sugar to balance.
- 13
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