Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.
Recipe information
Yield
8 servings
Ingredients
¼
3
1
½
3
1
5
10
2
Special Equipment
Preparation
Step 1
Finely grind peppercorns, juniper berries, and coriander seeds in spice mill or with mortar and pestle; transfer to a small bowl and mix in salt and sugar.
Step 2
Set blade on a box cutter to about ⅓" (or use a very sharp paring knife or X-Acto knife) and cut long parallel lines into the skin of pork shoulder, spacing about ¾" apart. You want to cut completely through the fat, getting as close to the meat as possible without slicing into it. Then, using a pair of kitchen shears, snip between rows to create a diamond-shape pattern, spacing about ¾" apart. Cutting a crosshatch design into the fat will help it cook out and allow the salt and spices to penetrate the meat.
Step 3
Rub entire shoulder with spice mixture, covering any exposed meat and pushing into cuts in fat. Try to get the spices into the fatty layer and not on the surface of the skin, where they may burn as the shoulder roasts. Make sure to use all of the spices, even though it may seem like a lot. Wrap shoulder tightly with plastic and chill at least 3 hours and up to 3 days.
Step 4
Place a rack in lower third of oven; preheat to 225°. Line a rimmed baking sheet with 2 layers of heavy-duty foil (be generous with the foil unless you really enjoy scrubbing pots and pans after Thanksgiving dinner). Place rosemary sprigs and garlic in the center of baking sheet and set a wire rack on top. Set pork shoulder on rack and transfer to oven. Pour wine and 2 cups water into baking sheet and roast shoulder until meat is pulling away from the bone and skin is very dark, 9–10 hours (overnight is great).
Step 5
Let pork shoulder sit uncovered at room temperature until ready to serve (at least 30 minutes and up to 5 hours).
Step 6
Just before serving, reheat roast in a 350°–400° oven to soften fat and warm the surface of the roast (but don’t let it take on any more color), 5–10 minutes.
Step 7
Serve warm with cranberry sauce, cornichons, and mustard.
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Reviews (16)
Back to Topnote to editor: Boston butt does not come with skin on, only the Picnic cut.
Mr Wonderful
Brielle, NJ
12/23/2023
Just wonderful. This is a great recipe both because the end result is delicious and because its SO easy to make. don't hesitate. make it!
Anonymous
10/15/2023
I made this for New Year's Eve and it turned out better than I could have hoped. I had no problem finding the right pork shoulder, but no market near me sold it with skin on. The butcher recommended that I us a skin-on pork belly on top and it worked out perfectly. I put the rub both between the shoulder and belly, and after scoring and brining tied them together with cooking twine which worked perfectly. The meat was incredibly tender and flavorful - like the very best barbecue, but with the wonderful flavor of juniper replacing the smoke of barbecue. It's so good that my son recommended that we make this next Thanksgiving instead of (my very excellent) turkey. A couple of notes on the recipe: yes, perhaps temperature would help, at the 9 hour mark my meat was 165-170 but was still tender. That said, it worked as intended. No, it wasn't too salty even though it's a lot of salt. The serving suggestions with cranberry/mustard are good, but definitely try the first few bites without anything because the meat is incredible on its own. Five stars for flavor and ease.
Chef Johnny
California
1/1/2023
I LOVE this recipe (have made this multiple thanksgivings in a row). This year the butcher only has a boneless pork shoulder - any thoughts on how you’d alter this recipe for a boneless cut?
Frances Wilson
New York, NY
11/22/2020
Question Can I make this with a Picnic roast as well? That’s the only cut I am able to find with the skin on.
Anonymous
Mpls MN
1/14/2020
I made this for a dinner I did as a gift to my leadership team at church. It was so good I decided to make it for my family Christmas gathering. The second time I made it, I made it for pork sliders, and I made a sauce using whole berry cranberry sauce, apple jelly, horseradish mustard, and roasted garlic, then I also made a slaw with dried cranberries in it. The combo of the meat, sauce, and slaw made for a great slider! I’d like to try this smoking the shoulder sometime.
Vicarlady
East Tennessee
12/28/2019
This really is a set and forget kind of recipe. The rub does seem look like it’s going to be too salty, it isn’t at all. The crispy pieces of skin and fat!! Yes!! I let this cook over night for ten hours, rest for 4hrs, and then put it on my Traeger set to smoke for another 4 hrs for an additional layer of flavor. It completely stole the show.
Oibozzio
Oakley, Ca
11/24/2019