HANDS-ON TIME
30 MIN
TOTAL TIME
3 HRs 45 MIN plus 5 HRs marinating
Serves 8
The method behind this astonishingly good pork shoulder is one of the best takeaways in this book. I start by roasting a giant bone-in pork roast at 450ºF, until it’s browned and crisp on the edges. Next, I arrange the parcooked roast on a double layer of heavy-duty foil and drizzle it with a pineapple-based marinade. I wrap it nice and tight and then roast it at 350ºF until it’s tender. The pork essentially braises in a combination of the marinade and its own juices. The result is a surprisingly easy meal.
In a 2-gallon resealable plastic bag (you can also use a clean unscented kitchen bag along with a twist tie, if you so choose), whisk together all the ingredients except the pork, scallions, and sesame seeds. Add the pork to the marinade and seal the bag, pressing out as much air as possible. Put the pork in a large baking dish and refrigerate for at least 4 hours or up to overnight. Let the pork sit at room temperature for 1 hour before roasting.
Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
Remove the pork from the bag, reserving 1 cup of the marinade. Put the pork on the prepared baking sheet and roast for about 45 minutes, until nicely browned. Remove the pork from the oven and reduce the oven temperature to 350°F.
Lay two very large sheets of heavy-duty foil on a work surface. Put the pork in the center and fold the foil up around the sides, leaving the top open. Pour the reserved marinade over the pork and then wrap it tightly in the foil. Return the pork to the baking sheet and roast for about 2 hours more, until very tender. Let the wrapped pork rest for 30 minutes.
Unwrap the pork and transfer to a carving board. Thinly slice the meat across the grain and transfer to a platter. Pour any accumulated juices on top and sprinkle with chopped scallions and toasted sesame seeds. Serve.