December 22nd 2024.
As the holiday season approached, the usual week between Thanksgiving and the start of December seemed to have vanished into thin air. Before I could even catch my breath, it was time to start preparing for another feast. After all the hustle and bustle of gift wrapping and attending parties, there was something comforting about slowing down to prepare a big meal. And what better way to do that than with a delicious pork shoulder roast that not only leaves you time to sip on some eggnog, but also rivals the richness of a standing rib roast or beef tenderloin.
One of the best things about this recipe is that it's foolproof. With just four ingredients in the marinade, the pork shoulder roast is bursting with holiday flavors of rosemary, caramelized crust, and black pepper. And the best part? It doesn't demand medium-rare perfection, so you can relax and enjoy the festivities without worrying about overcooking the meat.
Now, you may be wondering, what exactly is a pork shoulder roast? Well, it goes by many names, which can be quite confusing. Imagine a pig standing on all fours, the shoulder starts at the top of its front legs and extends up behind its neck. The upper portion is sometimes referred to as Boston butt or simply "butt," due to the fact that preserved pork shoulders were shipped in barrels from Boston in the colonial era. The lower part is known as shoulder, shoulder roast, picnic shoulder, or blade roast.
At most supermarkets, you'll find the pork shoulder roast already packaged and labeled. But if you're lucky enough to have options, you can choose the part of the shoulder you prefer. This recipe works with any part of the shoulder, whether it has bone or skin, both or neither. The well-marbled butt is usually cut into a neat rectangle with the bone in and a thick layer of fat, providing a rich and flavorful taste. The cut labeled shoulder is usually boneless and has slightly less fat. If it's already tied, be sure to untie it so that you can slather the marinade on both sides before tying it back up. This will help to ensure that the marinade penetrates the meat and adds depth to the flavor. Plus, tying the pork shoulder helps it to hold its shape when slicing, rather than falling apart like pulled pork.
And let's not forget about the final ingredient - time. Allowing the marinade to infuse into the meat for several hours results in a glossy, flavorful roast with a hint of pepper and pine. Just like the cranberry sauce that accompanies it, this recipe can be prepared ahead of time. So, no matter how exhausted you may feel during this busy holiday season, you can still impress your guests with this showstopping pork roast.
Now, let's get to the recipe. This pork shoulder roast is marinated in a mixture of red miso, sugar, fresh rosemary, and black pepper, giving it a savory and fragrant taste. The marinade is also what helps to keep the meat moist and tender, making it almost impossible to overcook. And if you can't find red miso, you can use a milder white or yellow miso, just be sure to reduce the sugar in the marinade.
To prepare the roast, simply rub the marinade all over the meat, making sure to get it in all the nooks and crannies. If the pork is boneless, you can butterfly it, which means to cut along its natural breaks without cutting all the way through. This will allow the marinade to penetrate the meat more evenly. Then, tie the pork with kitchen twine and refrigerate for 4 to 8 hours.
While the meat is marinating, you can also make the cranberry sauce. Simply bring all the ingredients to a boil and let it cook until the liquid becomes syrupy and the pears are tender. This sauce can be made up to a week in advance and refrigerated until ready to use.
When you're ready to cook the pork, take it out of the refrigerator an hour before cooking to allow it to come to room temperature. Preheat the oven to 325 degrees and place the pork on a roasting pan or sheet pan. Add some onions and rosemary sprigs around the meat and pour in some water. Cook for about 2 hours, basting every 30 minutes, until the meat reaches an internal temperature of 165 degrees. And if the pork starts to get too dark, you can tent it with parchment paper.
Once the meat is done, let it rest for about 30 minutes before slicing and serving with the cranberry sauce. And there you have it - a delicious and impressive pork shoulder roast that will have your guests coming back for seconds. This recipe originally appeared in The New York Times and is sure to be a crowd-pleaser at any holiday gathering. So, take a deep breath and enjoy the holidays with this mouth-watering dish.
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