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Spicy Carolina Pork Shoulder

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"Despite the name, pork butt does not come from the rear end of the hog—it is cut from the shoulder. The terminology for pork shoulder can vary widely depending on what part of the country you live in. Generally, the upper part of the shoulder is called the Boston blade roast or Boston butt and contains the shoulder blade bone. The lower 'arm' portion of the shoulder is most commonly called the arm picnic. I once prepared this recipe far north of the Mason-Dixon Line and was surprised not to be able to readily find a pork shoulder this large. (We've got pig all over down here.) Displaced Southerners may want to order ahead from a butcher."

List of Ingredients

â—¦ 1 (8- to 10-pound) bone-in pork shoulder or Boston blade roast
â—¦ 1 onion, preferably Vidalia, thinly sliced
â—¦ 2 (28-ounce) cans whole tomatoes with juice
â—¦ 1 ½ cups apple cider vinegar
â—¦ ½ cup Worcestershire sauce
â—¦ ½ cup bourbon
â—¦ ¼ cup firmly packed dark brown sugar
â—¦ 2 tablespoons red pepper flakes, or to taste
â—¦ Coarse salt and freshly ground black pepper


Recipe

Place the pork, fat side up, in a roasting pan and using a sharp knife, score the surface of the meat and fat with small slits. Allow the meat to sit at room temperature for 30 minutes before cooking.

Preheat the oven to 325° F.

Combine the onion, tomatoes, vinegar, Worcestershire, bourbon, brown sugar, and red pepper in a large bowl. Season heartily with salt and pepper. Stir to combine and to slightly break up the tomatoes. Pour the tomato mixture over the pork. Transfer to the heated oven. Roast until an instant-read thermometer inserted into the center of the meat registers 180° to 185° F for sliced pork, about 5 hours; or 190° to 205° F for pulled pork, about 4 hours. Baste with the sauce throughout the cooking process.

Remove from the oven and transfer the meat to a cutting board. Cover with foil and let rest for 20 minutes. Slice or pull meat. Meanwhile, place the roasting pan over medium-high heat. Reduce the sauce to thicken, stirring occasionally. Taste and adjust for seasoning with salt and pepper. Serve on the side with the pork.

Serves 6 to 8



• Brilliant Technique: Tomato Bourbon Jus

White-tablecloth restaurants have to watch their laundry bill. Instead of finger-licking sauce on the side with a roll of paper towels, try a Tomato Bourbon Jus.

Transfer the meat to a cutting board, preferably with a moat. Tent with foil to keep warm and let rest. To the roasting pan with sauce, add 4 cups homemade chicken stock or reduced-fat, low-sodium chicken broth. Add 2 teaspoons bourbon, or to taste. (Remember, it's raw and won't be cooked any further. I am not trying to get it drunk; I just want to make the flavor of the original sauce pop.) Whisk until smooth, then strain through a fine-mesh sieve into a saucepan. Taste and adjust for seasoning with coarse salt and freshly ground black pepper. Adjust the consistency by reducing the liquid over simmering heat or adding more stock, as needed. (It should be thin, like a cooking liquid, almost brothlike, not like a sauce.)

When you are ready to serve, place the pork shoulder in the middle of a warmed shallow bowl. Spoon the Tomato Bourbon Jus around the meat and serve immediately.