Slow-Roasted Pork Shoulder
with Orange-Raisin Sauce

To the Southern way of thinking, there is virtually no way you can overcook a fatty pork shoulder, whether it be for barbecue or a roast such as this one that is slowly cooked all of six hours till the meat is fully succulent and the skin crisp and crackly. Although it is the fat that keeps the roast moist, what’s amazing is how most of it melts away after being in the oven for so long. Not all shoulders, however, have the same quantity of fat, so do check the roast after four or five hours to make sure the meat is still soft and moist. A cup of any chopped dried fruit (apricots, currants, dates, figs, peaches) can be substituted for the raisins, and this sauce is also suitable for any other pork roast, chops, or country-style baked ribs.

One 7- to 8-pound pork shoulder butt
4 garlic cloves, minced
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh oregano leaves
Salt and freshly ground black pepper to taste
2 tablespoons peanut oil
2 cups apple cider
3 tablespoons cornstarch
1 tablespoon orange juice
1 teaspoon grated orange rind
2 tablespoons butter
1 cup seedless golden raisins

1. Preheat the oven to 450°F.

2. Tie the pork shoulder with 2 or 3 pieces of butcher’s twine. In a small bowl, combine the garlic, sage, oregano, and salt and pepper and mix till well blended. Rub the pork all over with the oil, then rub the herb mixture all over, pressing it into the meat. Position the pork on a rack in a large roasting pan and roast for 20 minutes. Reduce the heat to 275°F and continue to roast slowly till the meat is almost falling off the bone and the skin is crackly, about 6 hours.

3 About 30 minutes before the pork is finished roasting, combine ¼ cup of the cider and the cornstarch in a small bowl and whisk till well blended and smooth. Pour the mixture into a small saucepan, add the remaining cider plus the orange juice, rind, butter, and raisins, and simmer over moderate heat, stirring constantly, till the sauce is thickened, about 10 minutes. Keep the sauce hot over very low heat.

4 Remove the pork from the oven, transfer to a cutting board, and let stand for about 10 minutes. Remove the twine, carve the meat into ½-inch-thick slices or chunks, arrange them on a platter, and serve with the hot sauce.

Makes 6 to 8 servings

© James Villas 2010. Reprinted with permission.