Pork Recipe
Make Pork Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Sear + Roast
Finishing Sauce & Garnish
Method
Pork and Marinade
- 1
Trim and score
Pat the pork shoulder dry with paper towels. Trim excess large pieces of fat but leave a thin layer for flavor. Score the fat in a crosshatch pattern about 1/2 inch deep to help marinade penetration and even rendering.
- 2
Mix marinade
In a bowl combine minced garlic, grated ginger, soy sauce, rice vinegar, honey, sesame oil, smoked paprika, ground cumin, 1 tablespoon kosher salt and the black pepper. Stir until honey dissolves and mixture is uniform.
- 3
Season and marinate
Rub the pork all over with the remaining 1 tablespoon kosher salt, then smear the marinade over the entire surface, pushing some into the score marks. Place the pork in a resealable bag or covered dish and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor. Remove from refrigerator 45–60 minutes before cooking to come toward room temperature.
Sear + Roast
- 4
Preheat oven
Preheat oven to 160°C (325°F). Position a rack in the lower-middle third of the oven.
- 5
Sear
Heat a heavy ovenproof skillet or Dutch oven over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering. Carefully place the pork, fat-side down, and sear without moving 3–5 minutes until deeply browned. Turn and brown other sides, about 2–3 minutes per side. Use tongs to hold the pork to brown edges if needed.
- 6
Deglaze and add liquid
Remove pork briefly to a plate. With the pan still over medium heat, pour in the stock and scrape up brown bits from the bottom with a wooden spoon. Add the bay leaves. Return the pork to the pan, fat-side up, and spoon a little of the liquid over the top—do not fully submerge (roasting, not braising).
- 7
Roast low and slow
Transfer the skillet/Dutch oven to the preheated oven. Roast until the internal temperature reaches 90–95°C (195–203°F) for pull-apart tender pork, about 2 to 2.5 hours depending on size. Check at 90 minutes for color and baste with pan juices every 30 minutes. If the pan dries, add 60–120 ml more stock or water.
Finishing Sauce & Garnish
- 8
Rest and shred (or slice)
When pork reaches target temp and is very tender, remove from oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes. The resting period lets juices redistribute and makes shredding easier. If you prefer slices, let rest 10 minutes and slice against the grain.
- 9
Make finishing sauce
While pork rests, place the roasting pan on the stovetop over medium heat (if using a skillet) or pour pan juices through a sieve into a small saucepan. Skim off excess fat if desired, then add butter, lime juice, and optional chili flakes. Bring to a gentle simmer for 2 minutes to emulsify into a glossy sauce. Taste and adjust seasoning with salt or a teaspoon of honey if you want more sweetness.
- 10