Roast Pork Shoulder with Star Anise and Soy Sauce

By ruthg

f you’re short on time or refrigerator space, you can preseason the pork for only one to two hours.
Do Ahead: Pork can be marinated 2 days ahead. Keep chilled.

Ingredients

• 4 star anise pods
• 1 tablespoon coriander seeds
• 1 red Fresno chile
• 3 garlic cloves
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 1 teaspoon hot smoked Spanish paprika
• 1 7–8-pound skin-on, bone-in pork picnic shoulder
• Kosher salt and freshly ground black pepper
• A spice mill or a mortar and pestle

Preparation

Step 1

Grind star anise and coriander seeds in spice mill or with mortar and pestle. Slice chile and garlic, then mash to a paste using the side of a chef’s knife. Transfer to a small bowl and stir in ground spices, soy sauce, fish sauce, and paprika.

Lightly score pork skin crosswise in a tight pattern with a very sharp knife, cutting through the skin and some fat, but taking care not to slash the meat itself. Transfer pork to a large Dutch oven with a tight-fitting lid or a roasting pan. Season liberally with salt and pepper and rub with marinade. Cover (use foil with roasting pan) and chill overnight.

Preheat oven to 425°. Place pork, covered, in oven; reduce oven temp to 300°. Roast pork, basting with juices every hour, until meat is fork-tender and bones are very loose, 5–5½ hours.

Uncover pork and increase temperature to 450°. Roast, basting every 5 minutes and adding water by ¼-cupfuls if juices become syrupy, until pork is dark brown and skin is crisp, 15–20 minutes.

Carefully transfer pork to a platter. Skim fat from pan juices and pour remaining juices over.