Well the Superbowl is this weekend (GO BRONCOS!!!) and so many of you are planning Superbowl parties, cookouts or tailgating that thought it was the perfect time to share my recipe for Pork Shoulder Al’Diavolo. It’s perfect food for serving up in slices for sandwiches, with a mustard or fruit sauce or with thin slices of cheese. Personally, we liked it with a rosemary mustard sauce and roasted veggies but I’m not sure that really qualifies for Superbowl food.
I found the original recipe and idea in Bon Appetit magazine. They had such a beautiful picture of it, that I just had to try it out. I had waited for the time to try it and the time presented itself perfectly, when I purchased a gorgeous boneless pork shoulder roast on sale at the market. I had intended to cut it up for making green chili but it was so beautiful, I couldn’t do it. That pork shoulder became the base for this wonderful roast.
It’s been awhile since I made a pork roast and I must admit the smells as it was roasting were a little maddening because it smelled so good. This roast is simple to make but you do have to plan for it because it’s a two-day process to make it. You make the marinade the first day, apply it to the roast, put in fridge for at least overnight and finally roast it the next day. Still really easy, but like I said – planning ahead is necessary. If you try roasting it without the overnight marinade, you just won’t have the awesome flavors in the roast.
DO NOT substitute the cut of pork in this recipe for a lean one such as pork lion or tenderloin. It is possible to do but you must cut the cooking time and watch carefully to avoid, turning the pork into salt dust. I recommend staying with the fattier roast because the fat helps to marinade through the pork, giving you the melt in your mouth bites of juicy tender pork.
Now I know that I mentioned using this roast for Superbowl food, but don’t think it’s just one of those for only that time. This roast is beautiful and will make an impressive presentation for any special occasion or just when you want to impress that special someone, so think about it as a possible recipe for Valentine’s Day, Christmas, Thanksgiving or for that moment the in-laws are coming over. Since hubby made this little happy humming sound while he was eating it (and I’ll bet he doesn’t even know he was making them! LOL), I know that he thought it was great. The spicy flavors of the marinade just blend so wonderfully with the pork that you’ll be going back for seconds and maybe even thirds.
Adapted from Bon Appetit magazine.
Pork Shoulder Al’Diavolo
1 5 lb. boneless pork shoulder roast (leave fat layer on)
1 Tbsp. sea salt
1 Tbsp. ground black pepper
1 Tbsp. ground coriander
1 Tbsp. crushed red pepper flakes
1 Tbsp. Cantanzaro herbs or Italian herbs
1 Tbsp. ground mustard
1/2 tsp. ground white pepper
2 tsp. smoked paprika
1/2 cup olive oil
8 cloves garlic, minces
1 1/2 Tbsp. lemon zest (zest from a large lemon)
Using a sharp knife, gently cut lines through the fat layer of the pork. Mix together the salt and ground spices in a small bowl and set aside.
In a small pot, heat olive oil over low heat. Add garlic and cook until fragrant. Stir in the spice mix and the lemon zest. Remove from stove and allow to cool.
Work the cooled marinade over the pork, including into any cracks or separations. Tie the pork with kitchen string, along several places, to make the pork the same size all the way across. This will help the meat roast evenly. Wrap tightly in plastic or place in a container with a lid and place in the fridge for at least 12 hours.
Before roasting, bring the roast to room temperature, sitting out for about 1 hour.
Preheat oven to 375° F. Unwrap plastic or remove roast from container and place on a rack in a roasting pan (or use a large, tall sided baking dish with a rack, for those who don’t own a roasting pan). Roast the pork at the 375° F until the meat is lightly golden brown and the fat is rendering, about 50 minutes. Reduce the oven to 300° F and continue to cook the roast until very tender, between 1.5 and 2.5 hours longer, depending on your cut of meat.
Once done, take the roast out of the oven and allow to rest for at least 30 minutes before cutting and serving. This allows the juices to return back into the meat.
Makes 8 to 10 servings.