This Piggy Went To Market Recipe

Prep and rub

Preheat oven to 325°F (165°C). In a small bowl, combine 4 tbs olive oil, 3 tsp kosher salt, 2 tsp black pepper, minced garlic, 2 tsp smoked paprika and 2 tbs brown sugar. Pat pork shoulder and pork loin (or pork belly and sausage as your second choice) dry with paper towels. Rub the spice mixture all over each cut, tucking fresh thyme sprigs around the shoulder and loin. If using sausage, toss links lightly in 1 tbs olive oil and a pinch of salt and pepper.

Roast pork shoulder

Place pork shoulder in a roasting pan fat side up on a rack. Add 1 cup (240 ml) water or low-sodium chicken stock to the bottom of the pan to keep pan juices. Roast at 325°F (165°C) for 3 to 3.5 hours, or until internal temperature reaches 195°F (90°C) for shreddable pork. Baste with pan juices once halfway through. Remove from oven, tent with foil and rest 20 minutes before shredding/pulling with forks. Reserve pan juices for serving.

Roast pork loin

Place pork loin on a separate roasting pan or sheet and roast at 325°F (165°C) for 45–70 minutes, depending on thickness, until internal temperature reaches 145°F (63°C). Remove and rest 10–15 minutes before slicing thinly across the grain. Brush with 1–2 tbs apple cider vinegar mixed with 1 tbs brown sugar for a slight glaze if desired.

Pork belly (alternative)

For pork belly, score the skin, season as above, and roast at 325°F (165°C) for 2 hours covered with foil, then increase to 425°F (220°C) uncovered for 20–30 minutes to crisp the exterior. Rest 10 minutes and slice.

Sausage (alternative)

For sausage links, roast on a sheet at 400°F (200°C) for 15–20 minutes, turning halfway, until nicely browned and cooked through. Slice on the bias for serving.

Finish and hold

Keep cooked pork warm in a low oven (200°F/95°C) covered with foil, or slice/shred and toss with reserved pan juices and 3 tbs apple cider vinegar and optional 1/2 cup barbecue sauce for a saucy option. Keep thyme leaves for garnish.

Increase oven temperature to 425°F (220°C) when pork has about 30–40 minutes left if you plan to roast potatoes at the same time, or roast potatoes separately at this temperature. Toss halved baby potatoes with 3 tbs olive oil, garlic powder, chopped rosemary, 1.5 tsp kosher salt and 1 tsp black pepper until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast at 425°F (220°C) for 25–35 minutes, shaking the pan once halfway through, until golden and tender. Toss with 2 tbs butter and 1 tbs chopped parsley before serving.

In a large bowl, whisk together mayonnaise, plain yogurt, 2 tbs apple cider vinegar, Dijon mustard, honey, 1 tsp salt and 1/2 tsp black pepper until smooth.

Add shredded green cabbage, shredded red cabbage, grated carrot and sliced green onions to the dressing. Toss thoroughly to coat. Taste and adjust seasoning with more vinegar or salt if needed. Chill at least 30 minutes to allow flavors to meld before serving.

Preheat oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, sugar, baking powder and 1/2 tsp salt.

In a separate bowl, whisk milk, egg and melted butter until combined. Pour wet ingredients into dry ingredients and stir just until combined (do not overmix).

Pour batter into a buttered 8-inch square pan or 9-inch cast-iron skillet. Bake 18–22 minutes, until golden and a toothpick inserted into the center comes out clean. Brush top with a little extra butter when hot and cut into squares or wedges for family-style serving.

Arrange the two chosen pork options on a large family-style platter: sliced pork loin, pulled pork shoulder, crispy pork belly slices, or sliced sausage. Spoon any reserved pan juices or a little warmed barbecue sauce over pulled or sliced pork as desired.

Place roasted potatoes in a separate serving bowl or on the same platter alongside the pork. Add a bowl of slaw and a basket or skillet of warm cornbread. Garnish meats and potatoes with chopped parsley and scatter thyme sprigs for aroma. Serve lemon wedges on the side for a bright finish.

Provide serving utensils for each component and let guests help themselves family-style. Leftover pork keeps well refrigerated up to 4 days; store sauce separately for best texture.