Roasted Buttermilk Pork Shoulder - Exquisitely Tender & Juicy Roast Pork
Recipe type: Pork
Pork shoulder is one of the most under-rated cuts of meat, and it is mostly used for sausage making, and cured cold cuts. When roasted, it does have a tendency to dry out and toughen, however this simple procedure will give you a succulent, tender and amazingly juicy roast, comparable to roasts made with far more expensive cuts of meat.
- 2kg Pork shoulder, skin and fat on
- 5 Tsp Salt
- 2 Tsp White pepper
- 2 Tsp Garlic powder
- 3 Tsp Onion flakes
- 2 Tsp Hot smoked paprika
- 2 Tsp paprika
- 2 Tsp Cayenne pepper
- 2 Tsp Dried thyme
- 2 Tsp Dried oregano
- 1 Tsp Basil
- Starting with 2kg of pork shoulder with the fat cap and skin still intact, we want to score the skin.
- Use a razor sharp knife to slice through the skin and the fat. Make your scores about 20mm apart.
- Swing the meat around and score across the first lot of cuts to create the lattice pattern.
- Fold the top of a large vacuum packing bag inside out. This keeps the sealing edge clean, and helps to keep the bag open.
- Drop the pork shoulder into the bag, and pour 500ml of cultured buttermilk into the bag.
- Fold the bag opening back and vacuum pack the contents making sure to double seal the top. Notice that I have elevated the vacuum packer. This inhibits the flow of the liquid upwards allowing air to get sucked out first. As soon as you see the liquid rising, hit the stop button, followed by the seal button. Follow this with the second seal.
- Rub the bag down to make sure the buttermilk is evenly distributed, then transfer this to your refrigerator for a full 24 hours.
- The following day, remove the pork from the bag and place it on a rack in a large roasting pan. Pour the buttermilk into a jug.
- Add 5 teaspoons salt, 2 teaspoons white pepper, 2 teaspoons garlic powder, 3 teaspoons onion flakes, 2 teaspoons hot smoked paprika, 2 teaspoons regular paprika, 2 teaspoons cayenne pepper, 2 teaspoon dried thyme, 2 teaspoons dried oregano and 1 teaspoon dried basil.
- Stir this all until well combined.
- Spoon half of this mixture over the pork. Notice that the pork is skin side down.
- Turn the pork over and spoon the remaining liquid over the skin and sides of the shoulder.
- Roast the pork in a preheated oven at 180c or 350f for 90 minutes undisturbed. Remove the pan from the oven, cover carefully with foil and allow this to stand for 15 minutes before carving.
- There are 2 ways to carve this roast. The first is from the skin side following the score lines in the skin. This will give you nice thick, juicy slices.
- Alternatively, flip the meat over and slice it thinly from the meat side. This will give you a more traditional carved roast with little bits of the crispy crackling edging each piece.
- Thats it for today, thanks for watching... please subscribe, like and share, and we'll see you again tomorrow.