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Gallery Slow-Roasted Pork with Kumquats Credit: Jonny Valiant Recipe Summary prep: 30 mins total: 19 hrs Servings: 8
Ingredients Ingredient Checklist Coarse salt 3 tablespoons turbinado sugar or light-brown sugar 2 tablespoons finely grated fresh ginger 2 teaspoons whole cloves, crushed into a coarse powder 2 teaspoons mustard powder, such as Colman’s 1 skin-on, bone-in pork shoulder (also known as picnic shoulder; 8 pounds) 1 bottle (12 ounces) Belgian ale or pale ale 1 pint kumquats (about 10 ounces), halved 2 tablespoons honey
Cook’s Notes Spice-rubbed pork can be refrigerated for up to 1 day. Bring to room temperature before roasting.
Gallery Slow-Roasted Pork with Kumquats Credit: Jonny Valiant
Recipe Summary prep: 30 mins total: 19 hrs Servings: 8
Gallery
Slow-Roasted Pork with Kumquats Credit: Jonny Valiant
Slow-Roasted Pork with Kumquats
Credit: Jonny Valiant
Slow-Roasted Pork with Kumquats
Recipe Summary prep: 30 mins total: 19 hrs Servings: 8
Recipe Summary
prep: 30 mins total: 19 hrs
Servings: 8
prep: 30 mins
total: 19 hrs
prep:
30 mins
total:
19 hrs
Servings: 8
8
Ingredients
Ingredients
- Coarse salt 3 tablespoons turbinado sugar or light-brown sugar 2 tablespoons finely grated fresh ginger 2 teaspoons whole cloves, crushed into a coarse powder 2 teaspoons mustard powder, such as Colman’s 1 skin-on, bone-in pork shoulder (also known as picnic shoulder; 8 pounds) 1 bottle (12 ounces) Belgian ale or pale ale 1 pint kumquats (about 10 ounces), halved 2 tablespoons honey
Directions
Combine 1/4 cup salt, sugar, ginger, cloves, and mustard powder in a small bowl.
Using a sharp knife, score skin (but not meat) on top and sides of pork in a diamond pattern at 1/2-inch intervals, leaving bone end unscored. Make about a dozen 1/2-inch-deep slits into flesh on top and underside using the tip of the knife. Transfer pork to a rimmed baking sheet or baking dish, and rub spice mixture into scored skin and flesh. Refrigerate, loosely covered with parchment, 12 to 24 hours.
Let pork stand at room temperature for 1 1/2 to 2 hours before roasting. Uncover.
Preheat oven to 325 degrees. Transfer pork to a clean rimmed baking sheet and pat skin dry. Pour beer and 1 1/2 cups water into baking sheet and wrap entire sheet in foil. Carefully transfer pork to oven and roast until meat is tender when pierced with a fork, about 3 hours and 15 minutes. Uncover pork.
Toss kumquats with honey. Add to baking sheet, turning to coat. Roast until tender and lightly caramelized, about 30 minutes.
Raise oven temperature to 425 degrees. Roast until pork skin is crisp and dark brown, 8 to 10 minutes. Let pork rest, tented with foil, for 45 minutes before carving. Serve with kumquats in pan juices.
Cook’s Notes Spice-rubbed pork can be refrigerated for up to 1 day. Bring to room temperature before roasting.
Cook’s Notes
Spice-rubbed pork can be refrigerated for up to 1 day. Bring to room temperature before roasting.
Reviews
Add Rating & Review 72 Ratings 5 star values: 17 4 star values: 30 3 star values: 12 2 star values: 10 1 star values: 3
Reviews
Add Rating & Review 72 Ratings 5 star values: 17 4 star values: 30 3 star values: 12 2 star values: 10 1 star values: 3
Add Rating & Review
72 Ratings 5 star values: 17 4 star values: 30 3 star values: 12 2 star values: 10 1 star values: 3
72 Ratings 5 star values: 17 4 star values: 30 3 star values: 12 2 star values: 10 1 star values: 3
72 Ratings 5 star values: 17 4 star values: 30 3 star values: 12 2 star values: 10 1 star values: 3
5 star values: 17 4 star values: 30 3 star values: 12 2 star values: 10 1 star values: 3
All Reviews for Slow-Roasted Pork with Kumquats
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Slow-Roasted Pork with Kumquats
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
