Pork Shoulder Inasal
Ingredients
The pork
-
1
piece
skinless, bone-in pork shoulder (Boston butt), 7–8 lb
-
½
cup
vegetable oil
-
½
cup
coconut vinegar
The spice rub
-
⅓
cup
black rice
-
¾
cup
store-bought fried onions
-
⅔
cup
store-bought fried garlic
-
2
Tbsp
black peppercorns
-
¼
cup
crushed red pepper flakes
-
¼
cup
sugar
-
¼
cup
Diamond Crystal kosher salt or 2 Tbsp. plus 2 tsp. Morton kosher salt
Instructions
- Preheat the oven to 300°F and toast black rice in a skillet until nutty and fragrant.
- Blend toasted rice with fried onions, fried garlic, and black peppercorns until finely ground, then mix with crushed red pepper flakes, sugar, and salt.
- Rub the pork shoulder with vegetable oil and coat it with the spice rub, pressing it in.
- Place the pork in a pot, add water, cover, and bring to a simmer before transferring to the oven to braise for 3 hours.
- Uncover and roast the pork for an additional 2 to 2½ hours until tender.
- Skim off excess fat from the braising liquid, stir in coconut vinegar, and adjust seasoning.
- Shred or slice the pork and serve with the sauce.
Nutrition Facts (estimated)
Servings
8-12
Calories
500
Total fat
30g
Total carbohydrates
20g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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