Pork Shoulder Roast Recipe With Pickled Tomato & Scallion Relish: A Chef-Approved Holiday Dinner by Chef Adrianne Calvo
The holidays are here! It’s time to celebrate the best with the best! Here is my holiday pork shoulder roast recipe that I love to make for my friends and family.
The pork shoulder roast is cooked in blood orange and lime juice, garlic and other seasonings. The pork slow cooks for six to seven hours in the oven. The succulent meat is moist and juicy and the skin crispy. The pickled tomato and scallion relish if fresh and light and complements the pork roast perfectly. It really is the perfect holiday meal.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 to 7 hours
Total Time: 7 hours and 15 minutes
Servings: 8
Ingredients
- 1 pork shoulder, rinsed and patted dry
- 2 sour oranges, juiced
- 2 limes, juiced
- 12 garlic cloves
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 cup kosher salt
Pickled Tomato and Scallion Relish
- 1 cup beefsteak tomato, small dice
- 1 cup scallion, thinly sliced
- 1/2 cup white onion, small dice
- 1/2 cup cilantro, minced
- 1 tablespoon jalapeño, minced
- 1 cup white vinegar
Here's how to make it:
- Poke holes into the shoulder to make pockets (make sure not to damage the skin). Pour juices into pockets and spread evenly. Stuff the pockets with garlic cloves. Sprinkle the black pepper, cumin and oregano evenly. Season generously with salt. Place on a roasting pan.
- Roast in center of a preheated 275-degree F oven for 6 to 7 hours. Raise oven temperature to 450 degrees F for the last 15 minutes of cooking to bubble up the skin. All to rest 20 minutes.
- Place the pickled tomato and scallion relish ingredients in a bowl. Set aside.
- To serve, pull off the skin. Pull apart the meat. Drizzle pan juices back into the meat. Serve with pickled tomato and scallion relish.
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