Pork Shoulder Al'Diavolo
A flavorful Italian-style roasted pork shoulder seasoned with a spicy blend of peppercorns, coriander, red pepper flakes, and herbs. The meat is marinated in a aromatic garlic and olive oil mixture, then slow-roasted until tender.
Ingredients
- •1 piece skinless, boneless pork shoulder (Boston butt; about 6 pounds)
- •2 tablespoons Kosher salt
- •1 tablespoon black peppercorns
- •1 tablespoon coriander seeds
- •1 tablespoon crushed red pepper flakes
- •1 tablespoon dried oregano
- •1 tablespoon yellow mustard seeds
- •½ cup olive oil
- •6 cloves garlic cloves, peeled, crushed
- •1 tablespoon finely grated lemon zest
- •2 teaspoons smoked paprika
- •1 piece A spice mill or mortar and pestle
Cooking Instructions
- 1.
Using the tip of a knife, lightly score fatty side of pork; season all over with salt.
5 min
- 2.
Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.
10 min
- 3.
Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.
15 min
- 4.
Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1" intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.
480 min
- 5.
Let pork sit at room temperature 1 hour.
60 min
- 6.
Preheat oven to 375°F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40-50 minutes. Reduce oven temperature to 300°F and continue to roast until meat is very tender, 1 1/2-2 hours longer.
150 min
- 7.
Transfer pork to a cutting board and let rest 30 minutes before slicing.
30 min
- 8.
DO AHEAD: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.
