PHIL’S PHABULOUS PORK SHOULDER

HOT DIGGITY DANG. What do we have here? Succulent meat, is it? Why…yes! Succulent meat indeed!

Prepare for salivation, for I am about to rock your world with Phil’s Phabulous Pork Shoulder!

First thing first. The pork shoulder cut of meat is also referred to as “Boston Butt.” Hehe.

The first time I tasted this dish was about a year ago at my friend Phil’s Ocean Beach apartment. I have not gone a day without thinking about it since. So naturally, when we were discussing what to cook for our Fourth of July feast last week, I jumped at the chance for Phil to make this roast again and show me how it’s done.

Ingredient #1:

TIME

While this is a pretty simple dish to make that requires very little attention, you have to let the meat marinate overnight and cook for three hours. So if time’s not on your side, carry on!

Other Ingredients:

Phil wanted me to stress that his trick is to not use exact measurements when it comes to ingredients. “Go with your gut!” Phil exclaims. But he also wants me to stress that his recipe was inspired by Tyler Florence, so here’s what Tyler says to use:

  • 1 boneless pork shoulder (about 4 pounds, skin on.)
  • 4 garlic cloves
  • 1 handful fresh oregano
  • 4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
  • 1 tablespoon coarsely ground black pepper
  • 3 tablespoons vegetable oil
  • 2 tablespoons white wine vinegar
Combine the oregano, garlic, salt and pepper on a cutting board. MASH it all together, into a “paste” of sorts, by smooshing it with the flat side of a knife. Once deformed, transfer these ingredients into a bowl and pour in the oil and vinegar. Stir it all together into a mush, all while continually mashing the paste (with a spoon, fork, whatever) so the flavors can be released into the marinade.

Now, let’s focus on that Boston Butt. Pick up a good knife, and score both sides of the pork shoulder with the sharp edge. What is scoring, you ask? Remember that ceramics class you took in 8th grade? Same thing you do to combine two pieces of clay. Basically, scrape the surface in alternating directions, adding texture and opening the surface of the pork, allowing the marinade to further seep into the meat.

After scoring, place the meat fat-side up onto a rack insert on a roasting pan. Now take your marinate bowl, and rub your mixture allllllllllllll over the pork! Massage it in! Flip the pork over, get the underside! Flip it back to fat-side side up, cover in plastic wrap, and stick the pork in the fridge to marinate overnight.

Half an hour before cooking, take the pork out of the fridge and preheat the oven to 350 degrees F. Take the plastic wrap off the meat, and roast the pork for three hours, uncovered, until the meat is a beautiful caramel color and the oregano and garlic has crisped. Let the pork cool down for about 10 minutes before you slice and serve.
WOW.
Disclaimer: I do eat meats other than pork. In fact, I am very new to the pork world! I promise to post about other meats soon but this one was too good to pass up.
Advertisements

9 responses to “PHIL’S PHABULOUS PORK SHOULDER

  1. I must say …. your roast looks delish and I am not a pork lover. But this recipe I must try. Thank you for sharing. I love your blog. It is so creative and I love the way it looks. Great colors and clean graphics. Really nice.

  2. HEY TESSA LOVE UR NEW BLOG LOOKS GREAT U CAN DO THE SAE W/VEAL HAVE BUTCHER MAKE A POCKET & STUFF IT W/ANYTHING EX: BREAD STUFFING LOVE U NANA

  3. Pingback: HOW TO HONE A KNIFE | Tessa's Homemade·

  4. Pingback: Cuban Roast Pork | Small Kitchen Chronicles·

  5. Pingback: Slow Cooked Hawaiian Pork Roast with Coconut Rice – Karista's Kitchen·

  6. Pingback: Mojo Pork Shoulder Roast: Our Go-To Fall Roast « Putney Farm·

Talk to me!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s