Cronos: Titan Ruler Of The Universe Recipe

Make the rub

In a small bowl, combine smoked paprika, ground cumin, ground coriander, garlic powder, brown sugar, sea salt, black pepper, and crushed red pepper flakes. Whisk until evenly blended. Set aside.

Prepare the pork

Pat the pork shoulder dry with paper towels. Using a sharp knife, score the fat in a crosshatch pattern (about 1/4-inch deep) to help render fat. Rub the pork all over with olive oil, then liberally coat with the Chronos Spice Rub, pressing the rub into the meat so it adheres. Let sit at room temperature for 20–30 minutes, or refrigerate up to overnight (bring to room temp 30 minutes before cooking).

Sear the pork

Preheat oven to 325°F (160°C). In a large heavy ovenproof skillet or Dutch oven over medium-high heat, add a drizzle of oil. When shimmering, sear the pork shoulder 4–6 minutes per side until deeply browned (work in two or three sides if needed for larger pieces). Transfer pork to a plate.

Roast slowly

Arrange the halved red potatoes, carrots, and onion in the bottom of the Dutch oven. Scatter smashed garlic cloves, rosemary, and thyme among the vegetables. Pour the chicken stock around (not over) the pork so vegetables are partially submerged. Nestle the seared pork onto the vegetables, fat side up. Cover tightly with lid or foil and roast in the oven for 2 to 2 1/2 hours (until the internal temperature reaches 195–205°F / 90–96°C for pull-apart tenderness). Check at 90 minutes and baste vegetables with pan juices if they look dry.

Make the glaze

While the pork roasts in the final 30 minutes, combine apple cider vinegar, maple syrup, Dijon mustard, soy sauce, and hot honey in a small saucepan. Bring to a gentle simmer over medium heat and reduce by about 1/3, stirring occasionally (3–5 minutes). Remove from heat and whisk in butter until glossy. Keep warm.

Glaze the pork

Remove the pork from the oven when it reaches the target temperature. Increase oven to 425°F (220°C). Using a spoon or brush, coat the top and exposed sides of the pork with 2/3 of the Celestial Glaze. Return uncovered pork to oven and roast 10–12 minutes to caramelize the glaze, then remove and brush with remaining glaze. Allow the pork to rest, tented loosely with foil, for 15–20 minutes before shredding or slicing.

Finish the vegetables

While the pork rests, transfer the vegetables and aromatics to a roasting pan or keep in the Dutch oven and place under the hot oven for 8–10 minutes to concentrate browning if desired. Spoon pan juices and any remaining glaze over the vegetables. Squeeze the lemon over them for brightness and season with kosher salt and additional black pepper to taste.

Slice or shred

Using two forks or clean hands with heatproof gloves, pull the pork into large shreds (or slice thick crosswise for a more composed presentation). Mix a few spoonfuls of the pan juices and glaze into the shredded meat to moisten and flavor. Taste and adjust salt/pepper.

Plate and garnish

Arrange a bed of roasted potatoes, carrots, and onions on a large platter. Pile the shredded or sliced pork on top. Drizzle any remaining glaze over the meat. Sprinkle chopped fresh parsley and the reserved thyme leaves for green contrast. Serve immediately with lemon wedges on the side.

Leftovers: keep pork and vegetables in an airtight container with some pan juices for up to 4 days; reheat gently in a covered pan with a splash of stock or in a low oven to preserve moisture.