Author Notes: I like using this wet marinade on pork shoulder, as I've indicated in the recipe, but I've tried it on beef - hamburgers, in particular - and its equally as unique and delicious. Its weird, quirky, messy, and unexpectedly delicious in my opinion. I've found that it is best not to tell your diners whats in the marinade, as I've gotten stares of uncertainty and leeriness when Ive mentioned the contents - until they taste it mingling with the crisp skin of the pork and the juiciness from the meat underneath. All of the measurements are just eyeballed, and benefit from personalization to your personal tastes. —Jr0717
tablespoons Freshly ground, medium roast coffee
tablespoons Brown Deli Mustard
cup balsamic vinegar
teaspoons minced garlic
Zest of 1/2 medium orange
Good, strong olive oil
Salt and pepper
bone-in, pork shoulder roast, approximately 6-8 pounds
- Combine everything from the coffee grounds through the orange zest in a small bowl.
- Add enough olive oil to make a slurry; add enough breadcrumbs to turn this into a paste.
- Season the pork liberally with salt and pepper, and score the fat cap with a sharp knife so the fat renders and carries the marinade over the rest of the pork. I prefer to cook the pork with the fat-side up, so that in the last 30-45 minutes of cooking it can crisp. Slather the pork with every last bit of the marinade, adding olive oil or breadcrumbs to keep the consistency similar to a loose paste.
- Cover the pork with aluminum foil and allow it to marinate as long as possible, preferably overnight. When ready to cook, bring to room temperature, and roast at 400 degrees for 25 minutes. Reduce the oven temperature to 350 degrees, and cook until fork tender, approximately 15-20 minutes per pound.