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.
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!
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
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.