Roasted pork shoulder is a delicious way to prepare a relatively inexpensive cut of meat. It makes an elegant presentation, too. We started with this recipe from Bon Appetit and changed it up a bit. Essentially, we skipped the fennel rub, used wine instead of water, and cabbage instead of mustard greens. Most significantly, we made the sauce separately. I think it would have been difficult to keep it from burning if we had put it in the roasting pan.
Below is a close approximation of what we did.
- 1 pork shoulder
- kosher salt
- freshly ground black pepper
- 5 – 7 cloves garlic, mashed
- 1 c white wine
- 1/3 c + 1 T apple cider vinegar
- 1/3 c (packed) light brown sugar
- olive oil
- 1 large carrot, ribboned using a vegetable peeler
- 1 apple, thinly sliced
- 1/4 head green cabbage, shredded
Score the roast or make small slits with a paring knife all over the surface.
Generously salt and pepper, and rub garlic into the roast. Tie if necessary. Place in a large glass baking dish, cover, and refrigerate for at least 3 hours or preferably overnight.
Allow meat to sit at room temperature 30 minutes before roasting.
Preheat oven to 325°. Place pork in a deep roasting pan. Add 1 c wine to the roasting pan. Cover pan tightly with foil to seal in the steam.
Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 180°).
Remove pan from the oven. Increase heat to 500°.
While the oven is heating, spoon liquid from the pan into a small saucepan and set aside for the glaze.
Add a little water to the roasting pan to keep the pan from burning. Return roast to the oven uncovered. Roast until the outside is crispy and golden brown.
To make the glaze, add ⅓ c vinegar and brown sugar to the saucepan. Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms. Season glaze with salt and pepper.
Transfer pork to a cutting board, tent with foil, and let stand about 20 minutes before slicing.
Toss vegetable/apple mixture with olive oil and 1 T vinegar. Season with salt and pepper. Arrange on a platter. (For softer vegetables, cover and braise in the oven before arranging).
Top with sliced pork. Pour glaze over all. Serve with tongs.