Hoisin sauce — a combination of soybeans, garlic, chiles, and spices — lends a sweet-spicy flavor to this pork roast. Look for it at Asian markets and well-stocked supermarkets. What to drink: Uncork an Australian Merlot or a New Zealand Sauvignon Blanc.

　　

Ingredients

Makes 6 servings

　　1 tablespoon olive oil

　　1 5 1/2-pound boneless pork shoulder (about 6 1/2 pounds with bone), trimmed, tied to hold shape

　　3/4 cup hoisin sauce

　　3 bunches green onions, cut on diagonal into 1-inch pieces (about 6 cups)

　　1 teaspoon whole black peppercorns

　　1/4 cup Scotch whisky

　　3/4 cup (or more) water

　　Sliced green onions (for garnish)

　　

Step 1

Preheat oven to 300°F. Heat oil in heavy large ovenproof pot over high heat. Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes. Remove pot from heat. Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns. Cover pot and place in oven. Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.

　　

Step 2

Remove pot from oven. Transfer pork to cutting board and tent with foil. Let pork stand 20 minutes.

　　

Step 3

Meanwhile, spoon off fat from pan juices. Stir whisky and 3/4 cup water into juices; boil 2 minutes. Add more water by tablespoonfuls if sauce is too thick, or boil to reduce sauce if too thin.

　　

Step 4

Cut pork crosswise on slight diagonal into 1-inch-thick slices. Garnish with sliced green onions. Pour pan sauce over pork and serve.