Pork Platter Recipe

Prepare pork

Pat the pork shoulder dry with paper towels. Trim excess hanging fat if desired but leave a thin fat cap for flavor.

Make the dry rub by combining kosher salt, brown sugar, black pepper, paprika, garlic powder, and onion powder in a small bowl.

Rub olive oil over the entire pork shoulder, then massage the dry rub all over the meat, pressing it into any crevices. Place the seasoned pork on a rack set inside a rimmed baking sheet or in a roasting pan.

Refrigerate uncovered for at least 6 hours and up to 24 hours to dry-brine. This develops flavor and helps form a crisp exterior.

Remove pork from refrigerator 45 minutes before roasting to come toward room temperature.

Preheat oven to 325°F (163°C). Position a rack in the lower third of the oven to allow heat circulation.

Roast the pork shoulder, fat side up, on the rack for about 3 to 3 1/2 hours (approx. 45–50 minutes per pound) until internal temperature reaches 195–205°F (90–96°C) for pull-apart tenderness. For slicing rather than pulled pork, roast to 185–190°F (85–88°C).

Every 45 minutes after the first hour, baste the pork with 2–3 tablespoons of the prepared basting glaze (see glaze section) to build a flavorful crust. If glaze is not ready, use pan juices.

In the final 20–30 minutes, increase oven temperature to 400°F (205°C) to help crisp the exterior if desired, watching closely to prevent burning.

When target internal temperature is reached, remove pork from oven and tent loosely with foil. Let rest for 20–30 minutes before carving or shredding to allow juices to redistribute.

While the pork is roasting, combine apple cider vinegar, apple juice, brown sugar, Dijon mustard, soy sauce, and red pepper flakes in a small saucepan.

Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Reduce heat to low and simmer gently for 8–10 minutes until slightly reduced and glossy.

Keep the glaze warm on the lowest heat and use it for basting the pork every 45 minutes as directed above. Reserve about 1/4 cup for finishing; if too thin after resting, whisk in 1 teaspoon of cornstarch slurry (1 tsp cornstarch + 1 tbs cold water) and simmer 1–2 minutes to thicken.

Increase oven space or use a separate sheet. Toss halved small red potatoes and baby carrots with 2 tablespoons olive oil, chopped rosemary, thyme, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl until evenly coated.

Arrange vegetables on a rimmed baking sheet in a single layer. Roast alongside the pork during the last 40–50 minutes of the pork’s cook time until potatoes are tender and carrots are lightly caramelized, turning once halfway through.

When both pork and vegetables are finished and resting, transfer pork to a cutting board and carve into thick slices or shred with forks depending on desired presentation.

Arrange sliced or shredded pork on a platter with roasted potatoes and carrots. Spoon reserved basting glaze over pork to finish and sprinkle chopped parsley over the entire platter. Serve with lemon wedges on the side for brightness.