crisp roast pork
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This is a recipe from "Saveur" website. This is a Caribbean-inspired, garlicky pork roast that really works well with the pork shoulder (with skin on), which will continually baste the meat, with the layer of fat underneath the skin. If you can't find that cut, use a Boston Butt roast. Note: Make sure you plan ahead, this requires 18-24 hours of marinating and this time isn't included in the prep or cooks times.
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yield
10 -12
prep time
15 Min
cook time
3 Hr
method
Roast
Ingredients For crisp roast pork
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2 Tbspcumin seeds
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1 Tbspblack peppercorns
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2 Tbspdried oregano
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1/2 tspcayenne pepper
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12 clovegarlic
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kosher salt, to taste
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8 lbbone-in skin-on pork picnic shoulder
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1 cfresh orange juice
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1/2 cfresh lime juice
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2 Tbspolive oil
How To Make crisp roast pork
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1Toast cumin and peppercorns in a skillet over medium heat, 2–3 minutes. Transfer to a small food processor along with oregano, cayenne, garlic, and 1 tbsp. salt; process to a paste. Cut about twenty-five 1 1⁄2"-wide slits in the pork about 1" deep. Rub garlic paste all over pork, pressing it into slits. Transfer pork to a roasting pan (or as I do, a seal-able plastic bag) . Whisk together orange juice, lime juice, oil, and 2 tbsp. salt in a bowl; pour over pork. Cover and refrigerate, turning occasionally, for 18–24 hours.
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2Remove pork from refrigerator 2 hours before you are ready to roast, to allow it to come to room temperature. Heat oven to 325°. Roast, basting every 30 minutes, until a meat thermometer inserted in thickest part of pork registers 160°, about 3 hours total. (Add 1 cup water to pan when liquid evaporates; cover loosely with foil if skin gets too dark.) Let rest for 15 minutes, then carve and serve.
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