I’ll admit that it’s not the MOST photogenic dinner one can put on the table, but I’ve come to realize that it’s difficult to make something that tastes better – or is easier – than a pork shoulder cooked low and slow.

This isn’t my first pork shoulder rodeo, but it’s the first I’m sharing here. To be perfectly honest, that is because I am usually making them for company, and when the pork comes out of the oven the sun has set, the lighting is bad, I’m definitely a few glasses of wine into the party, and I just completely forget to take a photo. In an effort to overcome this issue, I made this gigantic hunk of meat to serve two people on a casual Sunday night. I got a photo out of it, but as you can see, my timing wasn’t great and we are still dealing with a lack of natural light. Oh well. A large pile of badly lit meat may not look demure, but it tastes REALLY GOOD.

It’s also so impressive to pull out a piece of meat this big from the oven. It smells fantastic, of course. Good enough to literally make your guests salivate. And this recipe is just awesome- it tastes exactly like the North Carolina-style barbecue you’re familiar with. Anyone with good taste will love you for cooking this for them. I served it with this cornbread salad for the perfect late summer / early fall dinner.

From here on out, we’re going to be transitioning into soups and things that come out of the oven. I’ve got to say, one of the reasons I love living on the east coast is because a) I love to complain about the weather, and it’s always too something, but also because b) I love how the seasons force you to change the way you cook throughout the year. There is always something to look forward to as soon as the weather changes.

On that note- some other important news! In one week I will be on a flight to Kathmandu for the first time since I lived there 10 years ago. But this time, I’m traveling there to meet up with a group of intrepid lady adventurers and hike to Everest Base Camp. Am I starting to get a little nervous? Sure am. But I’m excited about what this time on my own, off the grid, is going to mean for my personal development. And maybe this blog! It’s definitely going to mean no new recipes until late October, so please be patient with me. I promise a restorative farro soup upon my return!

Print
North Carolina-Style Half Picnic Shoulder

Category: Main Course

Servings: Serves 2-4

Ingredients

    For the Pork:
  • One 3-3/12 lb. half picnic pork shoulder, bone in, skin on
  • 1 teaspoon canola oil
  • 1 tablespoon sorghum molasses, cane syrup or honey
  • 1/2 cup chicken broth
  • 1/2 cup apple cider
    For the Barbecue Sauce:
  • 2 cups white vinegar
  • 2 tablespoons ground chile (New Mexico chile, if available)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon salt
  • 1 teaspoon sugar

Instructions

  1. Score the skin and fat on the picnic shoulder with a sharp knife, about 3/4 inch deep. Place in a baking dish, pour the barbecue sauce over it and marinate in the refrigerator for 4 hours.Remove from the refrigerator 2 hours before cooking so the meat comes to room temperature.
  2. While the pork is marinating, make the barbecue sauce. In a medium bowl, whisk the ingredients together until thoroughly combined.
  3. Preheat the oven to 325°F.
  4. Remove the pork from the marinade and pat dry with paper towels. Reserve the marinade. In a Dutch oven or ovenproof baking dish large enough to hold the meat, heat the oil over medium-high heat. When you see the first wisp of smoke, add the pork, skin side down, and sear until the skin is golden brown, about 3 minutes.Turn and sear until the flesh on all sides is golden brown, about 3 minutes per side.
  5. Pour the reserved marinade over the shoulder. Place the pork in the dish skin side up. Heat over medium-low on the stovetop until the marinade simmers. Transfer to the oven, cover and bake, basting every 15 minutes, until a meat thermometer pressed into the middle of the shoulder registers 175°F and the pork tender, about 3 1/2 hours.
  6. With a turkey baster, transfer 1/4 cup of the cooking liquid to a small saucepan. Add the sorghum molasses, broth and apple cider to the saucepan and bring to a simmer over high heat. Simmer vigorously until the liquid has reduced by one half, about 6 minutes. Reserve half the sauce in a gravy boat. Continue to simmer the liquid remaining in the saucepan until it has reduced again by three quarters and become a thick syrup, about 3 minutes. Baste the shoulder with the syrup, return to the oven and turn the heat up to 425°F. Cook, uncovered, for 15 minutes more, until the skin has a shiny, lacquered appearance.
  7. Remove the pork from the oven and let rest on a cutting board or rack set over a baking pan for 10 minutes. Discard the cooking liquid in the dish, or reserve for another use. Carve or pull the pork and serve with spoonfuls of the gravy.

Notes

https://www.thekitchenchronicles.com/2018/09/28/north-carolina-style-half-picnic-shoulder/