Asian Slow Roast Pork Shoulder

Asian Slow Roasted Pork Shoulder

Make this once and you’ll make it again. Pork shoulder is inexpensive, and when dry roasted with garlic, herbs and spices, it becomes succulent and tender. The leftovers can be transformed into a second dinner, pork ragu.

Serves 8

• 4 garlic cloves, grated or pressed

• 2 T olive oil

• 1 T gochujang

• 2 T brown sugar

• 1 T chopped rosemary

• 1 T kosher salt

• 2 t ground black pepper

• 1 4 lb boneless pork shoulder

Spicy Ginger Sauce

• 2 scallions, thinly sliced

• 1 T grated fresh ginger

• 1⁄4 c avocado oil

• 1 t sugar

• 1 T gochujang

• 2 t rice vinegar

• 2 t soy sauce or coconut aminos

• Lettuce leaves, either butter or romaine

• 2 c cooked rice

• Cilantro, chopped

• Chili crisp

Preheat oven to 450 degrees.

Combine garlic, oil, gochujang, brown sugar, rosemary, salt and pepper. Using your hands, coat the entire outside of the pork with the mixture.

Put the pork onto a rack over a roasting pan, fat side up, and transfer to oven. Roast for 10 minutes. Lower the oven temperature to 325 degrees and roast until an instant meat thermometer inserted into the center registers 185 degrees, about 3.5-4 hours.

While the pork roasts, make the sauce by combining all the ingredients in a small bowl. Taste and adjust seasoning with salt and pepper.

Remove pork from the oven, tent with foil, and allow to rest 15 minutes.

To serve, shred the pork and pile meat into lettuce leaves, with rice, sauce, and garnish with cilantro and chile crisp.

Save the leftovers and make Pork Ragu over Pasta the next day!