I discovered and tried this delicious pork shoulder recipe the first time in December 2011 from David Chang's (Momofuku) Lucky Peach magazine.
Patrick and I have made this numerous times and it never fails. The recipe is so easy but comes off like a meal worth $18 an entree. The pork shoulder can be prepared as pulled pork or slices of pork. It's juicy, salty, sweet, and glistening of pork fat. It's pretty wonderful.
We usually have this as pulled or sliced. The slices are our favorite and we love eating it with butter garlic noodles or as sliders with a side of slaw.
Momofuku's Pork Shoulder Recipe
Adapted from Lucky Peach Issue #1
Serves 4-6 people
- 3-4 pounds boneless pork shoulder
- 1/2 tablespoon and 1/2 teaspoon of kosher salt per pound
- 1/2 tablespoon and 1/2 teaspoon of sugar per pound
- black pepper, as needed
Combine salt, sugar, and black pepper then rub on the pork shoulder. Cover and set in fridge overnight.
- The next day, preheat oven to 250 F degrees. Place pork into a roasting pan, discard juices. Put into the oven and roast for 6 hours. You can choose to do three hours on one side and three hours on the other, or nothing at all and let the top get crispy, which is our preferred method.
- After 6 hours, take the pork from the oven, let it rest for a half hour. Serve in slices or use two forks to break the meat apart for pulled style.