We’re eating slow-roasted pork shoulder that has been marinated with zesty citrus and ginger flavors for over 24 hours. The roasted pork was shredded and served on top of a refreshing jicama, carrot, radish, cucumber, and red onion salad dressed with tangy lemon vinaigrette. Perhaps the best part of the meal was the bowl of pan jus reduction served along side for our dipping pleasure.
A: mmm. I love me some pulled pork…. although it was really the bowl of pan jus for dipping that kicked this meat off.
T: Nowadays I think of pulled pork as “Carnitas Americanas”.
A: for good reason: it’s the same damn cut of pork!
T: yeah, and the way you cooked it made it similarly moist and tender. Although it tasted very different. mmm… I agree, the dipping jus was awesome. It had a nice tanginess to it. AND, it’s really fun to dip. I love dipping.
A: tyler? are you hooked on tobaccy? dipping is bad for you!
T: Now Mandy I’m not much for chewin tobaccy. It’s bad fer yer gums.
A: and we couldn’t have that! back to the meal at hand. if i was rating the pan jus alone i would give it a pretty damn high rating, but for the meal over all… eh, not nearly as high. i thought the meal was great. the salad was refreshing and the pork and jus mega tasty. my main qualm is that they didn’t really go as well together as i may have hoped. the pork was screaming for something bad for you and the healthy salad just wasn’t it. fortunately we had that unphotoed arroz rojo for some carbaliciousness.
T: too bad it was too hideous to even consider photoing 😉 Yeah, I enjoyed the jicama salad, and I enjoyed the meat separately. I give the meal a 4.4/5. A year ago this probably would have gotten a 4.5 or 4.6, but I’ve been spoiled. It was merely a 4.4. What’s your rating?
A: hmm, i think i’m gonna have to give this meal as a whole a rating of 4.25/5. good, but not entirely cohesive… now that pan jus…i give the pan jus (with a little of the citrus marinade in it) a 4.7/5. I seriously could have drunk that shit. it was awesome.
T: The pan jus was the best part of the meal for me too. I might have spooned it to myself, but I think drinking it might be a bit extreme. You might need to checkity check yourself.
A: before i wreckity wreck myself, foo.
juice and zest from 2 navel oranges
juice and zest from 2 limes
juice and zest from 1 lemon
1/8 cup garlic paste
1/8 cup ginger, minced
1/8 cup molassas
1/8 cup dark soy sauce
1/8 cup worchestershire
1 tbsp new mexican chile powder
1 tsp achiote, ground
1 tsp freshly cracked black pepper
1 tsp coriander, ground
1 tsp cumin, ground
1 boneless pork shoulder, about 4 lbs
1 cup chicken stock
In a large bowl whisk together the first 13 ingredients. Pour the marinade into a large (at least 1 gallon) sealable plastic bag. Place the pork into the bag with the marinade. Seal the bag; try to remove as much air from the bag as possible while sealing. Allow the pork to marinate, refrigerated, for at least four hours but optimally 24 hours.
After the pork has marinated, remove it from the fridge and allow it to rest at room temperature for 1 hour.
Preheat the oven to 300 degrees. Remove the pork from the marinade, reserving 1 cup. Liberally season the outside of the pork with kosher salt. Place the pork shoulder and 1 cup of marinade into a dutch oven or other high-sided oven-safe pot. Cover the dutch oven with foil. Roast the pork at 300 degrees for about 3 1/2 hours or until the pork easily slides off of a knife when pierced and the internal temperature is about 150 degrees.
Remove the pork from the oven and place onto a cutting board. Loosely cover the pork with aluminum foil and allow the pork to rest for at least 15 minutes. After the pork has rested, carefully pull the pork apart into bite-sized chunks.
While the pork is resting make the jus. Pour off as much of the fat from the roasting pan as you can without pouring off the pan juices as well (you will be able to see the fat on top and the dark juices beneath). Place the dutch oven with pan juices on to the stove over medium high heat. Add chicken stock to the pot. Simmer the jus for about 5 minutes. Serve the pulled pork with a side bowl of the jus for dipping. Enjoy!