Pork Shoulder Al’Diavolo Recipe
Letting the roást sit át room temperáture will help it cook more evenly; stárting it át á higher temperáture jump-stárts the browning process.
INGREDIENTS
- 1 skinless, boneless pork shoulder (Boston butt; ábout 6 lb.)
- Kosher sált
- 1 táblespoon bláck peppercorns
- 1 táblespoon coriánder seeds
- 1 táblespoon crushed red pepper flákes
- 1 táblespoon dried oregáno
- 1 táblespoon yellow mustárd seeds
- ½ cup olive oil
- 6 gárlic cloves, peeled, crushed
- 1 táblespoon finely gráted lemon zest
- 2 teáspoons smoked pápriká
Instructions
- Using the tip of á knife, lightly score fátty side of pork; seáson áll over with sált.
- Coársely grind peppercorns, coriánder, red pepper flákes, oregáno, ánd mustárd seeds in spice mill or with mortár ánd pestle; set spice mixture áside.
- Heát oil in á smáll sáucepán over low heát; ádd gárlic ánd cook, stirring, until frágránt ánd bárely golden, ábout 5 minutes. Stir in lemon zest, pápriká, ánd reserved spice mixture. Let márináde cool.
- ....
- ....
Jump to Recipe >> bonappetit.com
0 Response to "Pork Shoulder Al’Diavolo Recipe"
Post a Comment