Pork Shoulder Al’Diavolo
by Taylor Boetticher and Toponia Miller
Yield: 8 ServingsPrep: Prep: 9 hours (including chilling and resting time)Cook: Cook: 2 to 2.5 hoursTotal: Total: 11 to 11.5 hours
Ingredients
You have 1 of 10
produce
- ✓6 clovesgarlic(peeled, crushed)
- ○1 tablespoonlemon zest(finely grated)
protein
- ○1pork shoulder(boneless, skinless)
pantry staple
- ○2 teaspoonssmoked paprika(smoked)
- ○kosher salt
- ○1 tablespoonblack peppercorns
- ○1 tablespooncoriander seeds
- ○1 tablespoonred pepper flakes(crushed)
- ○1 tablespoondried oregano(dried)
- ○1 tablespoonyellow mustard seeds
- ✓1/2 cupolive oil
Instructions
- Using the tip of a knife, lightly score fatty side of pork; season all over with salt.
- Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.
- Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.
- Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1” intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.
- Let pork sit at room temperature 1 hour.
- Preheat oven to 375°. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 300° and continue to roast until meat is very tender, 1½–2 hours longer.
- Transfer pork to a cutting board and let rest 30 minutes before slicing.
My notes
Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.