I grew up eating pork. Whether it was bacon, roasts, ribs, or chops we were no strangers to Porkie. My mom made the best chops growing up. I tried to duplicate her recipe in college but I was never able to master it. After college my sister and I were asked to take care of my grandpa since most of the family was attending a church conference out of town. I’d finished culinary school and had started cooking for the family regularly. I was asked to make dinner for my grandpa every night while my gram was gone. I was happy to do it as I was able to test recipes as well. My gram being my gram, had gone grocery shopping at the commissary to make sure I didn’t have to spend my own money on the food I was going to make. When I received the meat there was a huge pork roast. While I’d eaten my share of pork I had never made a pork roast before. In fact I’d never made any roast before. I figured that I could figure it out and my grandpa would be gracious enough to eat it even if I completely messed it up. I gave it my best effort and to my surprise it was delicious. It was moist, well seasoned, and the meat fell off the bone. My grandpa was so happy and told me it was his favorite dish of mine. When everyone came back he kept telling my gram how good the roast was that I made to the point she bought another one for me to make so everyone could taste it. I continued to make this roast for him whenever he asked. In April of 2013 my grandpa died and as I spoke on behalf of the grand and great grandchildren I promised him that the pork roast recipe would die with him. I vowed to never make it again since he couldn’t enjoy it. I have not only kept my vow but until a few days ago I haven’t even made another pork roast. This recipe is a new creation but one that I knew he would’ve enjoyed as well. When I tasted the finished product I could almost hear him saying, “this is goooooodddd Lin-pin.”
The pork shoulder in this recipe is marinated in orange juice, soy sauce, herbs, and spices. The finished product has a predominate soy sauce flavor. If you don’t like the flavor of soy sauce this recipe is not for you. I will let you know below how to adjust the flavor to fit your palate in the note and variation section. Give this recipe a try and let me know what you think.
Serving size: 8-10
Active time: 30 minutes
Inactive time: 18 hours (marinating) 3 hours (baking)
8 lbs. bone in pork shoulder
1.75 L. simply orange juice no pulp
1.2 L. soy sauce
1 C. Grand Marnier
3/4 C. brown sugar
1/4 C minced garlic
1/4 C. dried basil
2 T. ground ginger
1 T. granulated garlic
1 T. salt
1 T. pepper
1 T. seasoning salt
1 t. cayenne pepper
1/4 c. oil
1. Using a fork poke the pork all over. Go as deep as the fork will allow.
2. Add all of the ingredients except the oil to a large container. Make sure it can hold at least 6 L. When all of the ingredients have been added whisk everything together.
3. Add the pork shoulder to the mixture, make sure it’s submerged, cover the container, and place into the refrigerator for overnight or up to 18 hours.
4. After the pork has marinated, heat a large Dutch oven or oven safe pan to medium high heat, and pre-heat the oven to 350 degrees F.
6. When the pan is to temperature add 1/4 C. of oil. You will begin to sear the pork on all sides. Allow the pork to sit in the hot pan for two minutes per side. Don’t be alarmed by the dark color as it is the sugars caramelizing onto the meat.
7. After searing the meat, place it onto a sheet pan, and wash the Dutch oven to remove the overly-caramelized bits. After the pan has been washed return the pork to the dutch oven.
8. Add enough marinade to the Dutch oven to fill it up halfway. Cover the pork shoulder in foil and bake for 3 hours. Remove the foil after 2 hours to achieve a browned and crispy skin.
9. Either allow the pork should to cool completely before slicing or take two forks and shred the meat while hot. I chose to shred the meat and eat immediately. Either way, enjoy!
Notes and Variations:
- If you want less soy flavor, 2 C. of the soy sauce can be substituted with water or an additional amount of orange juice.
- Add or substitute any herbs or spices.
- This recipe would also work with a beef roast.