Tuesday, July 13, 2010

Aromatic Shoulder of Pork


10 -16 pound pork shoulder/Boston butt
5 garlic cloves
2 inch piece fresh ginger
2 tsp ground ginger
2 tsp dried chili flakes
1/2 tbs kosher salt
1 tbs brown sugar
1 tbs oil
1 tbs soy sauce

5 spice mix

2 star anise pods
2 tsps fennel seeds
1/2 cinnamon stick
4 cloves
1 tsp black peppercorns

preheat oven to 450F

score rind of pork shoulder in parallel lines about 1/3 inch apart

grate garlic and ginger into a bowl and mix with ground ginger, chili flakes, brown sugar, salt, oil and soy sauce into a paste

grind all the ingredients of the 5 spice mix together using mortar and pestle or coffee grinder

mix 1 tablespoon of 5 spice mix into the garlic ginger soy sauce paste.

Rub half the said paste all over the scored pork shoulder rind

place roast on a roasting rack into the 450F oven- skin side -up for 30 minutes

Remove shoulder from oven and carefully turn the shoulder over (skin side down)

smear the remainder of the paste all over the bottom (no pun intended) of the pork

pour a glass of water into the roasting pan

turn oven down to 225F and put shoulder back in oven

cook for 16 to 24 hours (depending on the size of the roast—recipe if very forgiving) turning shoulder skin side up halfway through baking time. Baste with pan juices once the shoulder is skin side u again.

45 minutes before you want to eat, turn oven back up to 450 and allow skin to crisp. Keep an eye on it to make sure it doesn't burn. You can also turn on the broiler at the end if skin if not crisp enough.

remove crackled skin in a single piece and scoop pork into serving dish.

Boston Baked beans.

14 ounce piece of salt pork or uncured bacon or reserved pieces of pork fat

2.5 cups dried navy beans soaked in cold water overnight

1/4 cup brown sugar

3 tbs dark molasses

1 tbs English mustard

4 cloves

2 - 3 quartered onions

salt and pepper

drain and rinse the dried beans after soaking all night.

put the soaked beans in a pot on the stove with enough water to cover them by 2 inches. Bring to a boil and boil hard for ten minutes. Lower heat to a simmer and cover and cook for about an hour, until beans are tender but not completely soft. Remove from heat.

Cut salt pork or bacon, pork fat into bite size pieces --leaving the rind on--and add to beans. Stir in the brown sugar, molasses and mustard. Press cloves into the onion quarters and add them to the pot. Season with pepper but NO salt at this stage. If necessary add a little water to cover all the beans.

Replace lid and simmer very low on the stove or in a 275 degree oven (I ended up doing the pork at 250 and then putting the beans in at 250) and bake for about 3 hours (check beans after 2 hours though--I think that's all it took me).

Take the lid off the beans and bake or simmer for an additional hour--this helps to brown the salt pork and reduce the sauce.

Check season for salt and add if necessary.

Serve with coleslaw and bread :)

Submitted by Sally A. - South Arlington


John Frazer said...

Sounds yummy. How would you adapt this recipe to use a skinless Boston butt - just ignore the parts about the skin?

John Frazer said...

Bump just to make sure I get notified of replies ...

Sheri said...

Hi John,
I haven't yet had the opportunity to make this particular recipe yet, but I have one very similar that I make all the time. I would say, yes - just ignore the part about the skin.

Since it says to score the skin and rub the seasoning into the meat, I would just rub it all over the meat and make sure to rub it into all the little creases too.

Let us know how it turns out when you make it!

John Frazer said...

Thanks! Would you still do the first and last cooking at 450 with the skinless cut?

Also I assume that for a 9-lb. roast, I should go on the shorter side of cooking time (about 16 hrs.)?

Sheri said...

No, I would skip that part. I would bake it at 300 degrees for 6-7 hours for anything 5-7 lbs. Covered.

Then uncover and turn the oven up to 450 and bake for about 15 min more to brown and crisp the top.

I think that 16 hrs would be too long for a roast with no skin.

John Frazer said...

How long for a nine-pounder? Sorry for all the questions but I've never tackled such a big slab of protein before ... and since I want to serve it midday, I need to know how early to get up!

Sheri said...

I think 8 hours would work very nicely. Perhaps schedule to have it ready an hour early, just so you have a little extra time. This is what I do.

John Frazer said...

Many thanks, though it'll mean an early wake-up call!

John Frazer said...


Just wanted to let you know the cooking instructions worked perfectly, although I went for a different seasoning option:


The meat was excellent!

Sheri said...

Hurray! I'm so glad to hear that! :o) Thank you for posting back.

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