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Slow-Roasted Pork with Kumquats
Yields:
8
Prep Time:
30 mins
Total Time:
19 hrs
Slow-roasting the pork with liquid (a mix of ale and water) in the pan makes the meat fall-apart tender. A blast of heat at the end crisps the skin.
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Ingredients
- Coarse salt
- 3 Tbsp. turbinado sugar or light-brown sugar
- 2 Tbsp. finely grated fresh ginger
- 2 tsp. whole cloves
- 2 tsp. mustard powder
- 1 skin-on, bone-in pork shoulder
- 1 bottle Belgian ale
- 1 pt. kumquats
- 2 Tbsp. honey
Directions
- Step 1Combine 1/4 cup salt, sugar, ginger, cloves, and mustard powder in a small bowl.
- Step 2Using a sharp knife, score skin (but not meat) on top and sides of pork in a diamond pattern at 1/2-inch intervals, leaving bone end unscored. Make about a dozen 1/2-inch-deep slits into flesh on top and underside using the tip of the knife. Transfer pork to a rimmed baking sheet or baking dish, and rub spice mixture into scored skin and flesh. Refrigerate, loosely covered with parchment, 12 to 24 hours.
- Step 3Let pork stand at room temperature for 1 1/2 to 2 hours before roasting. Uncover.
- Step 4Preheat oven to 325 degrees F. Transfer pork to a clean rimmed baking sheet and pat skin dry. Pour beer and 1 1/2 cups water into baking sheet and wrap entire sheet in foil. Carefully transfer pork to oven and roast until meat is tender when pierced with a fork, about 3 hours and 15 minutes. Uncover pork.
- Step 5Toss kumquats with honey. Add to baking sheet, turning to coat. Roast until tender and lightly caramelized, about 30 minutes.
- Step 6Raise oven temperature to 425 degrees F. Roast until pork skin is crisp and dark brown, 8 to 10 minutes. Let pork rest, tented with foil, for 45 minutes before carving. Serve with kumquats in pan juices.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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