This simple slow roast uses the pork shoulder, one of the least expensive cuts of pork—so go ahead and splurge on heritage breed pork if you can. Regardless of the variety, what makes this roast so good is the dry rub, which gently cures the pork and infuses it with flavor. Two days’ marinating time is ideal, but 24 hours is fine, too. Don’t do it if you can’t wait at least a day, though; the results will not be ideal. If you’re lucky enough to get a roast with the skin on, you’ll be rewarded with a bonus: chicharrones! The skin will bubble and puff as the roast cooks; if you want to amplify the crunchiness, after the roast is done, take off the skin and place it on a cooling rack set on the roasting pan. Continue to roast until the fat has rendered off to your liking. The accompanying slaw is inspired by the kind typically served with Carolina-style barbecue. Its sweet and sour notes complement the rich pork nicely.

　　

Ingredients

SERVES 8 TO 10

　　

ROAST

6 large cloves garlic

　　Kosher salt and freshly ground black pepper

　　1 tablespoon chopped fresh thyme

　　1 teaspoon crushed red chile flakes

　　3/4 teaspoon fennel seeds, toasted and lightly crushed

　　5- to 6-pound boneless pork shoulder, preferably skin-on

　　

SLAW

1 medium head Napa cabbage (about 1 1/4 pounds)

　　3 medium carrots, peeled and grated

　　3 tablespoons extra-virgin olive oil

　　2 tablespoons cider vinegar, more as needed

　　1 teaspoon Dijon mustard

　　1/2 teaspoon honey

　　3/4 teaspoon fennel seeds, toasted lightly and crushed

　　Kosher salt and freshly ground black pepper

　　

To make the roast

Step 1

Coarsely chop the garlic, sprinkle with a pinch of salt, and smash and smear it into a paste with the side of your knife. Transfer to a bowl and add the thyme, chile flakes, fennel seed, 1 1/2 tablespoons salt, and 1 teaspoon pepper. Stir to blend and set aside.

　　

Step 2

Put the pork skin side up on a cutting board and score the skin (or fat) in a crosshatch pattern of 1-inch squares, being careful not to cut into the meat itself. (If the meat doesn’t have a cap of fat on one side, skip this step.) Then turn the pork skin side down and cut the roast in half horizontally so that it opens up like a book, cutting along the natural seams as much as possible. Spread about two-thirds of the spice mixture over the top (cut side) of the pork, then fold it back together in its original shape. Rub the remaining spice mixture on the outside of the roast.

　　

Step 3

Tie butcher twine around the roast at 2-inch intervals. Put the roast skin side up on a rack set over a roasting pan or large baking sheet and refrigerate uncovered for 24 to 72 hours.

　　

Step 4

When you are ready to cook the roast, take the pork from the refrigerator and let it come to room temperature (at least 1 hour). Preheat the oven to 425°F.

　　

Step 5

Remove the rack, put the roast directly on the roasting pan, and roast the pork until its surface starts to turn brown, about 30 minutes. Lower the heat to 300°F and continue to roast for at least 4 hours, basting every 45 minutes or so and spooning off the excess fat as necessary. You’ll know it’s done when the pork is visibly wobbly (a sign that the connective tissue has broken down) and a fork goes into the meat with little resistance. The roasting time will depend on the size and shape of the roast.

　　

Step 6

Let the roast rest on a cutting board for at least 15 minutes, then slice into 1/2-inch slabs.

　　

To make the slaw

Step 7

Quarter the cabbage lengthwise and then crosswise into thin strips. Place in a large bowl along with the carrots. In a small bowl, whisk together the oil, vinegar, mustard, honey, fennel seed, 1 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the cabbage and carrots and toss well. Let rest for about 10 minutes, then toss again and taste. If necessary, add more vinegar or salt.

　　

Step 8

Serve a mound of slaw alongside each serving of pork.

　　Bi-Rite Market's Eat Good Food