Roast Pork Shoulder with Star Anise and Soy Sauce
Slow-roasted, fall-apart pork shoulder rubbed with ground star anise and coriander, chile-garlic paste, soy, fish sauce, and smoked paprika.
Ingredients
- 4 star anise pods
- 1 tablespoon coriander seed
- 1 red Fresno chile
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon hot smoked Spanish paprika
- 1 skin-on, bone-in pork picnic shoulder (7–8 pounds)
- kosher salt and freshly ground pepper (to taste)
Instructions
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Grind star anise and coriander seeds in spice mill or with mortar and pestle. Slice chile and garlic, then mash to a paste using the side of a chef’s knife. Transfer to a small bowl and stir in ground spices, soy sauce, fish sauce, and paprika.
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Lightly score pork skin crosswise in a tight pattern with a very sharp knife, cutting through the skin and some fat, but taking care not to slash the meat itself. Transfer pork to a large Dutch oven with a tight fitting lid or a roasting pan. Season liberally with salt and pepper and rub with marinade. Cover (use foil with roasting pan) and chill overnight.
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Preheat oven to 425°F. Place pork, covered, in oven; reduce oven temp to 300°F. Roast pork, basting with juices every hour, until meat is fork-tender and bones are very loose, 5–5 1/2 hours.
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Uncover pork and increase temperature to 450°F. Roast, basting every 5 minutes and adding water by 1/4-cupfuls if juices become syrupy, until pork is dark brown and skin is crisp, 15–20 minutes.
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Carefully transfer the pork to a platter. Skim fat from pan juices and pour remaining juices over.
Notes
Do Ahead: Pork can be marinated 2 days ahead. Keep chilled. Or, preseason the pork for only 1 to 2 hours. Bon Appétit, August 2015. www.epicurious.com.
