Roast Pork with Summer Vegetables

  • Serves

    serves 6-8


Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.


For the Pork

  • 1 tbsp. coriander seeds
  • 1 12 tsp. fennel seeds
  • 1 tsp. cumin seeds
  • 2 tbsp. smoked paprika
  • 2 tbsp. turbinado or light brown sugar
  • 2 cloves garlic, minced
  • 1 (3-4-lb.) piece trimmed, boneless pork shoulder
  • Kosher salt, to taste
  • 4 shallots, unpeeled and halved lengthwise
  • 2 tbsp. canola oil
  • Cilantro Mojo

For the Vegetables

  • 2 large sweet potatoes
  • 4 tomatillos, peeled
  • 2 poblano peppers
  • 6 tbsp. extra-virgin olive oil
  • 5 cloves garlic
  • 12 bunch broccoli rabe, trimmed and blanched until crisp tender


Step 1

Prepare the pork: Put coriander, fennel, and cumin in an 8" skillet over medium heat and cook, swirling pan occasionally, until seeds are toasted, about 5 minutes. Coarsely grind seeds in a spice grinder and transfer to a small bowl. Add paprika, sugar, and garlic and stir to combine. Put pork on a plate and season generously with salt. Rub pork with coriander mixture and cover with plastic wrap. Let sit at room temperature for at least 1 hour or refrigerate overnight.

Step 2

Roast the vegetables: Heat oven to 475°. Put sweet potatoes on a baking sheet and bake, turning once, until tender, 40 to 50 minutes. Transfer to a plate; set aside. Increase heat to broil and arrange a rack 4" from heating element. Put tomatillos and poblanos on baking sheet and drizzle with 2 tbsp. olive oil. Broil, turning once, until charred and tender, about 10 minutes. Transfer tomatillos to plate with sweet potatoes and transfer poblanos to a bowl. Cover bowl with plastic wrap and set aside for 15 minutes. Peel poblanos, discarding seeds and stems, and tear poblanos into 1⁄2"-wide strips; set aside.

Step 3

Heat remaining olive oil in a 12" skillet over medium heat. Add garlic and cook, turning occasionally, until golden brown, about 5 minutes. Increase heat to medium-high and add broccoli rabe; cook, stirring occasionally, until hot, about 3 minutes. Season with salt and remove pan from heat; set aside.

Step 4

Reduce oven to 350°. Heat canola oil in a 12" cast-iron skillet over medium-high heat. Add pork and cook, turning, until browned on all sides, about 4 minutes. Place shallots cut side down under pork. Transfer skillet to oven and cook until an instant-read thermometer inserted into thickest part of pork reads 125°, 30 to 50 minutes. Transfer pork and shallots to a cutting board and let rest for 15 minutes. To serve, slice pork thinly and transfer to a platter along with shallots. Cut sweet potatoes into small pieces and halve tomatillos. Transfer potatoes, tomatillos, poblanos, and broccoli rabe to platter. Spoon Cilantro Mojo over pork.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.