Roast Pork Recipe

1. Trim and score

Pat the pork dry with paper towels. If using a fattier shoulder, trim any excessively thick pockets of fat but leave a thin layer for flavor. Score the fat cap in a shallow crosshatch pattern about 1/4 inch deep to help render fat and allow marinade to penetrate.

2. Make marinade

In a bowl, whisk together kosher salt, black pepper, minced garlic, soy sauce, honey, rice vinegar, vegetable oil, five-spice powder, and grated ginger until honey dissolves and mixture is homogeneous.

3. Marinate

Place the pork in a large resealable bag or a nonreactive container. Pour the marinade over the pork, turning to coat thoroughly. Seal or cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor. Remove pork from refrigerator 30–45 minutes before roasting to come toward room temperature.

4. Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the lower-middle third of the oven so the pork will roast evenly.

5. Prepare roasting pan

Set a rack in a shallow roasting pan or use a rimmed baking sheet. Pour the chicken or vegetable stock and water into the pan (and the apple juice or wine if using). This liquid will keep pan drippings from burning and create steam to keep the meat moist.

6. Initial high-heat roast

Place the pork fat-side up on the rack. Roast at 425°F (220°C) for 20–30 minutes to develop a good sear and color on the exterior.

7. Lower heat and continue roasting

After the initial high-heat period, reduce oven temperature to 325°F (160°C). Baste the pork with melted butter mixed with brown sugar (brush lightly over the surface). Continue roasting until the internal temperature reaches 145–150°F (63–66°C) for a tender, slightly pink finish (for shoulder, you may roast longer to 195–205°F (90–96°C) if you prefer pull-apart texture). Estimated additional time will be about 1–1.5 hours for a 3 lb roast to reach 145–150°F, or 2.5–3.5 hours to reach fork-tender pull-apart stage—use an instant-read thermometer to check.

8. Baste periodically

Every 20–30 minutes after lowering the heat, baste the pork with pan juices and the butter-brown sugar glaze. If pan liquid reduces too much, add a splash of water or stock to maintain moisture in the pan.

9. Rest the meat

When the desired internal temperature is reached, remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes (longer if the roast is larger). Resting allows juices to redistribute and makes carving easier.

10. Optional high-heat finish for crisp exterior

If you want a crispier exterior, after resting return the oven to 450°F (230°C) and roast the pork uncovered for 8–12 minutes, watching carefully, until the exterior crisps and caramelizes. Rest for 10 minutes before carving.

11. Slice or pull: For a loin or medium-rare shoulder (145–150°F), slice across the grain into 1/4- to 1/2-inch thick slices. For a pulled pork style (195–205°F), use two forks to pull the meat into shreds.

12. Make a quick pan sauce (optional): Place the roasting pan over medium heat on the stovetop (or transfer pan juices to a saucepan). Skim off excess fat, simmer the pan juices with a splash of stock or wine, and reduce 2–3 minutes until slightly thickened. Taste and season with a pinch of salt and pepper. Optionally whisk in 1 tsp of butter for sheen.

13. Plate and garnish: Arrange sliced or pulled pork on a platter. Spoon some pan sauce over the meat. Sprinkle sliced scallions, chopped cilantro, and toasted sesame seeds over the top. Serve with steamed rice or buns and remaining pan sauce on the side.