Description
This recipe draws from a few different sources: Mark Bittman, Tyler Florence and Michael Chiarello
Scale
Ingredients
- 1 bone-in pork shoulder (5–7 pounds)
- 4 cloves garlic, peeled and mashed
- 1 tablespoon dried oregano
- 2 tablespoons cinnamon
- 1 teaspoon nutmeg
- 4 tablespoons salt
- 1 tablespoon freshly ground pepper
- 1 large onion, sliced
- 1–1/2 tablespoons ground cumin
- 1–1/2 tablespoons unsweetened cocoa powder
- 1/2 tablespoon paprika
- juice of 1 lemon
- 1–1/2 cups water
Instructions
- Place the pork shoulder fat side up in a large roasting pan lined with tin foil. Score the surface of the meat with small slits.
- Mix the garlic, oregano, cinnamon, nutmeg, salt and pepper into a paste, and rub it liberally on the pork. Scatter the onions on and around the pork, then cover with plastic wrap and chill for at least 3 hours, or preferably overnight.
- After marinating, preheat the oven to 300˚F and allow the pork to come to room temperature, about 30 minutes.
- Mix the cumin, cocoa and paprika in a bowl. Squeeze the lemon juice all over the pork and then pat the spice mixture on it, making sure to coat the sides and bottom as well.
- Pour the water into the bottom of the roasting pan and place in the warm oven. Roast for at least 3 hours, checking in periodically to turn the pork.
- Once the pork is very tender, raise heat to 375˚F for 10-15 minutes to crisp skin. Let the meat rest for 15 minutes before slicing. It should be too tender to cut slices — chunks are your goal!