If you enjoy slow-cooking, you'll love this dish—a pork shoulder with big, bold, crunchy skin and an interior so meltingly tender in texture and so vibrant in taste that eating it will be a revelation. Slow, low-temperature cooking is the key.
I developed this recipe following some of the precepts of the late Adelle Davis, a food authority of the sixties—“setting the oven temperature at the temperature you want the meat when it is done.” Though much of her “nutritional” advice has since been discredited, her slow-roasting methods are still sound and worthwhile provided you follow some important safety measures: Choose whole pieces of meat. Don't use a skewer or other utensil to pierce the flesh except a clean, dry, digital probe thermometer. Don't stuff the meat. And use high-temperature roasting at the beginning of the cooking to remove any surface bacteria.
After this first high-temperature blast, you can reduce the oven heat and leave the pork to roast leisurely. It won't burn, and you won't have to watch it much. You can even raise or lower the oven temperature to suit your schedule. Use your digital probe thermometer to monitor the internal temperature.
This is a very forgiving recipe. Once the preferred internal temperature is achieved, the meat will stay at that temperature for a while, remaining moist and tender until ready to serve.
For extra moisture, the pork may be soaked in a salt and sugar brine a few days in advance (step 1 in the recipe for Pot-Roasted Pork Loin with Fall Fruits,). Be sure to begin the preparations that follow a day before you plan to serve the pork.
Serve with Glazed Carrots with Green Olives.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.