Jan 11, 2010

Crisp Roast Pork

This luscious, Caribbean-inspired preparation for garlicky roast pork works especially well with the cut known as picnic shoulder, which gives you crisper skin than the more popular boston butt. Some cooks like to remove the skin and cook it separately, but we like the mix of textures that you get when you roast the pork with the skin on. (Besides, the fat layer under the skin continually bastes the meat as it roasts.)

Credit: André Baranowski

2 tbsp. cumin seeds
1 tbsp. black peppercorns
2 tbsp. dried oregano
1⁄4 tsp. cayenne
12 cloves garlic
Kosher salt, to taste
1 bone-in skin-on pork picnic shoulder (about
8 lbs.)
1 cup fresh orange juice
1⁄2 cup fresh lime juice
2 tbsp. olive oil

1. Toast cumin and peppercorns in a skillet over medium heat, 2–3 minutes. Transfer to a small food processor along with oregano, cayenne, garlic, and 1 tbsp. salt; process to a paste. Cut about twenty-five 1 1⁄2"-wide slits in the pork about 1" deep. Rub garlic paste all over pork, pressing it into slits. Transfer pork to a roasting pan. Whisk together orange juice, lime juice, oil, and 2 tbsp. salt in a bowl; pour over pork. Cover and refrigerate, turning occasionally, for 18–24 hours.

2. Remove pork from refrigerator 2 hours before you are ready to roast, to allow it to come to room temperature. Heat oven to 325°. Roast, basting every 30 minutes, until a meat thermometer inserted in thickest part of pork registers 160°, about 3 hours total. (Add 1 cup water to pan when liquid evaporates; cover loosely with foil if skin gets too dark.) Let rest for 15 minutes, then carve (see Carving Pork Shoulder) and serve.

SERVES 8

This article was first published in Saveur in Issue #107

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Ratings & Reviews (9)

by judykatherine on 2009-02-11

This was a standout! Friends we were visiting followed the directions exactly, and it was perfect...the fragrance from beginning through the roasting was only a hint of how good it would be.

by marcyiler on 2009-12-21

I made this one year for Christmas and now everyone requests it, just delicious. You need to really score the skin so the fat renders.

by Texas462 on 2010-01-16

It was edible but I will never make this again. Followed directions to the letter. DO NOT WASTE YOUR TIME OR MONEY ON THIS ONE.

by dellamat on 2010-12-29

I LOVE this dish. I've made it every year for my New Year's day meal since the recipe was originally introduced in Saveur. I highly recommend this recipe and plan to make it again this year.

by kerrydsmith on 2011-02-16

I took it a step farther... followed the recipe to the tee... with the exception... cooked it in a gas smoker at 275° with a combination of apple and mesquite wood... for about 6hrs... It was finger licking falling apart good... rice, pico de guyo, warm tortillas.. and a couple of mexican beers... great meal..

by jayevee on 2012-01-30

I've made this a few times and it's stand-out great. Good tip regarding really scoring the fat in the previous comment. Leftovers can be used in Mexican food, Vietnamese banh mi sandwiches, as barbecue...it's very versatile.

by DA06488 on 2012-01-30

It is wonderful. I would also recommending saving the skin after roasting, cutting it into 2-inch squares, roasting it for 20 minutes, then frying the pieces for chicharones. They are better than any store-bought pork rinds you can get.

by RSANDOVAL on 2012-01-31

sounds good but seriously, i'm supposed to try to make this on a Thursday? i thought this was a simple weeknight recipe.

by TGODKIN on 2013-04-02

Bought a picnic, rolled it in the cumin-pepper-garlic, chilled for a day and popped in the oven of the motel's kitchenette. Fed my extended family of 11 on Saturday night, with leftovers. Leave that skin on, it's so good!
I use teaspoons of salt rather than tablespoons. Next time I might up the cayenne.

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