How to Make Pork Roast by Rachael

Season the pork shoulder roast with salt, pepper, granulated garlic, and fennel overnight.

Rub the meat side and skin side with a little baking soda to make the skin crispy.

Leave the pork shoulder uncovered in the fridge overnight on the lowest shelf.

The next day, place the pork on halved onions and whole garlic bulbs with the cloves exposed.

Preheat the oven to 450 degrees Fahrenheit with the rack in the center.

Add one 12-ounce bottle or can of hard cider or 1.5 cups of fresh pressed cloudy cider to the pan.

Stretch the cider by adding about 1 cup of chicken stock to the pan.

Immediately after placing the pork in the oven, turn the oven down to 300 degrees Fahrenheit.

Cook the pork low and slow for about 2 to 2.5 hours.

Remove the pork from the oven and let it rest to collect the juices.

Turn the oven back up to 450 degrees Fahrenheit to crisp the skin.

Use a fat separator to collect the drippings from the pork.

Make a roux with equal amounts of flour and butter in a pan.

Add the pan drippings to the roux along with more hard cider or fresh cloudy cider and chicken stock.

Thicken the gravy and add Chipotle puree and adobo for spice.

Balance the heat with maple syrup in the gravy.

Add Worcestershire sauce to the gravy.

Serve the pork on a shallow pan with a rack to keep it elevated for better drippings.

Crisp the skin in the oven until crunchy and crackly.

Prepare a spicy apple walnut salsa with green chilies, red chilies, red onion, cumin powder, grated ginger root, toasted walnuts, and apples with lemon juice.

Equipment Needed

Spice Level:

Dietary