Pork Roast

This is such a great alternative to turkey for your Thanksgiving menu. Make this the night before Thanksgiving say 11 p.m. and it should be done by 8 a.m. allow the roast to rest until you need it. This way allows you to prepare any other dishes you need to make in the oven.

Or you can start cooking it at 6 a.m. and it will be ready at 4 p.m. if other people are bringing the desserts and side dishes.

Let's get started.

Pork Roast

1/4 Cup Black Peppercorns

3 Tbsp. Juniper Berries

1 Tbsp. Coriander Seeds

1/4 + 2 Tbsp. Cup Kosher Salt

3 Tbsp. Granulated Sugar

8-10 Lb. Skin On Bone In Pork Shoulder

5-6 Sprigs Rosemary + (1 Tbsp. minced rosemary)

15 Cloves Garlic

2 Cups Dry White Wine

Cranberry sauce, cornichons, and whole grain mustard (for serving)

Finely grind peppercorns, juniper berries, and coriander seeds in spice mill or with mortar and pestle; transfer to a small bowl and mix in salt, minced rosemary, and sugar.

Cut long parallel lines into the skin of pork shoulder, spacing about 1 inch apart. You want to cut completely through the fat, getting as close to the meat as possible without slicing into it. 

Then, cut between rows to create a diamond-shape pattern, spacing about 1 inch apart. Cutting a crosshatch design into the fat will help it cook out and allow the salt and spices to penetrate the meat. Cut seven slits into the meat and push seven cloves of garlic into these slits.

Rub entire shoulder with  the spice mixture, covering any exposed meat and pushing into cuts in fat. Try to get most of the spices into the fatty layer and not on the surface of the skin, where they may burn as the shoulder roasts. Make sure to use all of the spices, even though it may seem like a lot. Wrap shoulder tightly with plastic and chill at least 3 hours and or up to 3 days.

 

Place a rack in lower third of oven; preheat to 225° Fahrenheit. Line a rimmed baking sheet with 2 layers of heavy-duty foil. Place rosemary sprigs and remaining garlic in the center of baking sheet and set a wire rack on top. Set pork shoulder on rack and transfer to oven. Pour wine and 2 cups water into baking sheet and roast shoulder until meat is pulling away from the bone and skin is very dark, 9–10 hours (overnight is great).

Let pork shoulder sit uncovered at room temperature until ready to serve at least 30 minutes. Reheat as needed. 

Slice thinly and serve warm with cranberry sauce, cornichons, mustard, and some warm dinner rolls.