A couple of days ago I put together a pork shoulder that was fantastic. Slow roasted in the oven smothered in slightly spicy, very sweet and delicious coconut milk marinade.
5 lb pork shoulder roast (with fat on and bone in)
1 c coconut milk
1/4 c soy sauce
1/4 c honey
1/4 c garlic (chopped)
sea salt, black pepper, dried red pepper and sesame seed oil (to rub on the roast)
Preheat oven to 400. Cut 1 inch deep cross-grain slits into the non-fat side of the pork roast, about an inch or inch and a half apart. Rub salt, black pepper, red pepper and sesame seed oil all over roast. put into roasting pan with rack, fat side down. Combine coconut milk, honey, garlic and soy sauce and pour over roast. Make sure to get inside the slits in the roast with your marinade.
Put into oven for 20 minutes. Take it out and reduce heat to 300, flip the roast so the fat side is up and cover with lid. Put back into oven and cover for 3 hours. Check every 30-40 minutes and re-bast roast with the juices in the bottom of the pan. If the juice is starting to dry, you can add a bit of water to it. Uncover roast and cook an additional 20-30 minutes. Meat should be pulling away from the bone and practically falling apart. Use a fork and knife to break up and pull apart the meat. Use the sauce in the bottom over the meat and with rice or noodles. Yum!
5 lb pork shoulder roast (with fat on and bone in)
1 c coconut milk
1/4 c soy sauce
1/4 c honey
1/4 c garlic (chopped)
sea salt, black pepper, dried red pepper and sesame seed oil (to rub on the roast)
Preheat oven to 400. Cut 1 inch deep cross-grain slits into the non-fat side of the pork roast, about an inch or inch and a half apart. Rub salt, black pepper, red pepper and sesame seed oil all over roast. put into roasting pan with rack, fat side down. Combine coconut milk, honey, garlic and soy sauce and pour over roast. Make sure to get inside the slits in the roast with your marinade.
Put into oven for 20 minutes. Take it out and reduce heat to 300, flip the roast so the fat side is up and cover with lid. Put back into oven and cover for 3 hours. Check every 30-40 minutes and re-bast roast with the juices in the bottom of the pan. If the juice is starting to dry, you can add a bit of water to it. Uncover roast and cook an additional 20-30 minutes. Meat should be pulling away from the bone and practically falling apart. Use a fork and knife to break up and pull apart the meat. Use the sauce in the bottom over the meat and with rice or noodles. Yum!
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