The pork shoulder was rubbed with a smoked Mexican chile paste. We put the meat on a rack on a sheet pan and refrigerated it overnight. The exterior dried and the flavors of the chile paste penetrated the meat. We set the oven to 250°F and put the shoulder in a pan. Then we put it in the heating oven and roasted it for 5 hours. As the fat rendered out of the pork we used it to baste the shoulder. The meat was done when it started falling off the bone. We let it rest as long as we could and then tore into it. We dragged the meat through the flavored fat. The crispy outside bits were savored first. The meat on the bottom of the shoulder turned out to be the real treasure. It was crispy and drenched in the flavored fat. This may not be not our prettiest work, it is some of our tastiest.
Years Past
March 15, 2011
