Five-Spice Lacquered Pork Shoulder
Recipe by Silvia Baldini and Augusto Baldini — My son and I make Sunday family meals together, often. I cherish the time we spend cooking in the kitchen. Every second is precious to me. This pork shoulder is slow cooked for at least 8 hours at a very low temperature, and believe you me it comes out a masterpiece. The meat melts in your mouth, while the fat is rendered crisp and magnificently delicious. We often use a whole pork shoulder (eleven-twelve pounds of pork and scale up the recipe) We put it in the oven for the all night on a Saturday, then on Sunday morning we have family and friends over and feast on it. It’s what life is about.
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Five-Spice Lacquered Pork Shoulder
Recipe by Silvia Baldini and Augusto Baldini — My son and I make Sunday family meals together, often. I cherish the time we spend cooking in the kitchen. Every second is precious to me. This pork shoulder is slow cooked for at least 8 hours at a very low temperature, and believe you me it comes out a masterpiece. The meat melts in your mouth, while the fat is rendered crisp and magnificently delicious. We often use a whole pork shoulder (eleven-twelve pounds of pork and scale up the recipe) We put it in the oven for the all night on a Saturday, then on Sunday morning we have family and friends over and feast on it. It’s what life is about.
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| Servings | Prep Time |
| 8people | 45 minutes |
| Cook Time |
| 8/9hours |
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Ingredients
- 12-inch fresh ginger minced
- 4large garlic cloves, peeled and minced
- 2tablespoons maple syrup
- 2tablespoon soy sauce
- 1tablespoon five spice powderFive Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns.
- 1 1/2teaspoons fine sea salt
- one 8 pounds boneless, skinless pork shoulder
- 1 1/2cups orange juice
Instructions
- Preheat the oven at 450F(230C) Combine the ginger, garlic, maple syrup, soy sauce, five-spice powder and salt in a small bowl. Mix well.
- Pat the pork shoulder dry with paper towels. Rub the pork all over with the spice mixture. Put the pork in a roasting pan or Dutch oven, fat facing up. Pour the orange juice in the roasting pan around the shoulder and place in the oven.
- Roast for 30 minutes to brown the shoulder. Lower the temperature to 265F(130C) and roast for 8 hours or more. Open the oven and baste the pork once in a while with the juices.
- Pull the pork out of the oven. Use tongs or two forks and shred the meat and stir it in to the juices and fat at bottom. Serve with buns or lettuce leaves.