Author Notes: Roasted pork shoulder is not something that my mother ever made, but it has become part of our family classics now. I am not sure if it is the crispy sweet outside layer of the roast or the succulent tender meat that is laying underneath that calls to us time and time again. The mustard ginger sauce adds just the right amount of pucker to the savory sweet of the meat. This sauce is a perfect marriage to the pork, but have used it on a countless number of food. Whether tossing roasted veggies in it or dipping my panini in this tangy sauce, I love it. - MyCommunalTable
Food52 Review: This Asian take on pork shoulder was a success in my kitchen. The sweet smoky flavor of the five-spice powder plays well with the complex zing of the mustard ginger sauce. I used five tablespoons of honey in the versatile, addictive sauce, which made it perfectly balanced for my palate. This is a great recipe for casual entertaining -- quick and easy preparation with a lovely presentation. My extended family, including my 6-year-old niece Sofia, enjoyed this dish for Sunday dinner. NOTE: The recipe calls for approximately 5 hours of cook time. I used a 4.2 pound pork shoulder and when I checked it after 3 hours, the temperature was over 170. The meat was still tender but I’m quite sure it would’ve been quite crispy after 5 hours in my oven. - mariaraynal - A&M
Roasted Pork Shoulder
- 4-5 pounds pork shoulder
- 1 cup sugar
- 1 cup salt
- 3-4 tablespoons Chinese five spice
- 1/4 cup brown sugar
- Combine sugar and salt, then spread over entire pork shoulder.
- Cover with foil and place in fridge for 8-12 hours.
- Pull from fridge and rinse off all the salt and sugar.
- Pat dry and rub Chinese five spice all over roast.
- Place pork in roasting pan and stick in an oven set at 300F for approximently 5 hours.
- Pull out of oven and turn up oven to 500F.
- Rub roast with brown sugar and stick back in oven.
- Pull out roast when the sugar gets crusty and melty.
Mustard Ginger Sauce
- 1/2 cup yellow mustard
- 1/2 cup apple cider vinegar
- 3-6 tablespoons honey
- 1 teaspoon sirracha
- 2 tablespoons ginger
- 2 gloves garlic
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Place everything except the sesame oil in a small sauce pan.
- Start out with 3 T. of honey. Add more to lessen the pucker of the sauce. It tastes a lot different next to the richness of the pork. I like it both ways. 2 T. of ginger = 2 inch piece of the root. I just slice the ginger when I put in the pot.
- Simmer over low heat for approximently 20 minutes. Adjust seasonings.
- Strain through sieve while pouring into a serving dish.
- Whisk sesame oil in to sauce.
- Serve warm or room temp with the pork, but is good cold later.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Roasted Pork Shoulder