Caramelized with a little kick, the sweet spicy pork shoulder is slow roasted to tender richness. Pair it with rice, lettuce wraps, scallion pancakes, and oysters (Korean Bossam Style). You could also split open your favorite potato bun and pile on the tender chunks and a dripping spoonful of extra sauce with some cold pickles on the side. Ideally the pork should marinate overnight but straight into the oven works well too.
Main Course
6-8
Helen Park
Caramelized with a little kick, the sweet spicy pork shoulder is slow roasted to tender richness. Pair it with rice, lettuce wraps, scallion pancakes, and oysters (Korean Bossam Style). You could also split open your favorite potato bun and pile on the tender chunks and a dripping spoonful of extra sauce with some cold pickles on the side. Ideally the pork should marinate overnight but straight into the oven works well too.
5-6 pounds boned-out pork shoulder
1 cup fuji apple, peeled and cut 1” chunks (about 1 apple)
1 cup onion, 1” chunks (about 1 medium onion)
5 cloves garlic
1 Tbsp Tellicherry Pepper
2 Tbsp Aleppo
½ cup soy sauce or gluten free tamari
½ cup brown sugar
In a blender, puree the apple, onion, garlic, Tellicherry pepper, Aleppo, soy sauce/tamari, and brown sugar to liquify.
If marinating place the pork shoulder in an extra-large, sealed bag (or a container that fits) and cover with the marinade.
When ready to roast, preheat the oven to 350°F.
Cover with a square of parchment (to keep the pork and marinade from sticking to the foil) and then foil to cover completely.
Place in the oven to roast for 2 hours.
Uncover, baste, rotate the pan, and roast again for another 2 hours. There should be about an inch of juices and marinade collecting in the bottom of the pan. Add water if needed to keep that moist heat around the roast as it cooks.
Gently flip the roast over, baste, and return to the oven for 1 more hour (or until completely tender) – uncovered. You can baste every 20 minutes or so as the pork becomes caramelized with every basting and the meat becomes spoon tender.
Remove the roast from the oven to rest for 20 minutes.
Move the tender meat to a platter and pour the juices into a bowl for serving on the side. Guests can pull and portion from the roast as needed.
This recipe can be made with a bone-in pork shoulder too. I prefer the boned-out version because the marinade can really get in there and caramelized all the peaks and valleys.
When covering the roasting pan with foil, avoid crimping the foil all around the edges. Just give a fold to the corners to keep the foil closed around the pan in place. This makes it easy to check, baste, and re-cover the roast each time without tearing foil and making new covers each time.
If a pulled and sauced style is preferred, pull the pork apart after resting and fold the extra sauce through before serving or serve the extra sauce on the side.
Quick tip for cleanup: Before adding the pork and marinade to the roasting pan, give the roasting pan a healthy spray with nonstick cooking spray. It will mean much less scrubbing on the other side.
The marinade works well for grilled meats. Slather sliced pork shoulder, flank steak, or chicken thighs with marinade (ideally overnight) and the sweet char goes well with the same garnishes as above.
If going the bossam style route, having some chili garlic sauce and zucchini scallion pancakes will help round out the meal.
Questions? Contact helen@laboiteny.com
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