Slow-roasting pork shoulder at a low temperature turns a tough, economical cut into tender ‘pulled pork’. Try something a bit different here with the flavors of miso, baklouti chili and orange.
- 4-5 lb. Boneless rolled pork shoulder
- 2 Oranges (zested and juiced)
- 2 tbsp brown sugar
- 1 tbsp light miso paste
- 1 dried red chili (chopped fine)
- 1 tbsp Baklouti Green Chili Olive Oil
- 1 large onion sliced
- Dry the pork shoulder skin, score it with a very sharp knife and put it in a dish. Mix together the orange zest, orange juice, brown sugar, miso, red chili and the oil. Pour this over the pork, cover and leave overnight, or for several hours.
- Heat the oven to 300 degrees. Lay the onion slices in a roasting pan and put the pork on top, skin-side up.
- Pour the marinade over the top again and add a cup of water to the pan. Cover the pan with foil and cook for 4 hours.
- Take off the foil and turn the oven up to 350 degrees. Baste the pork with any juices and cook it for an hour.
- Turn the oven up again to 400 degrees. Add more water if you need to so the juices don’t burn. Cook for 30 minutes to make sure the skin crisps.
- Lift the pork onto a plate to rest, pour the juices into a bowl. Pull the pork into chunks and dress them with the juices.
- You can add the cooked onion to the meat or put them on the side. Serve with buns to make pulled pork sandwiches with fries, or serve with rice and a salad!