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Slow-Roasted Pork Shoulder with Kumquats and Chiles

Chris Granger

Servings: 8

The rich topsoil along the banks of the Mississippi south of New Orleans makes for some of the best citrus the world has to offer. The kumquats impart a unique citrus flavor in this recipe, which is a great way to lighten up the flavor of what is usually a heavy dish.


  • 1 (6-lb.) boneless pork shoulder
  • 1/4 cup kosher salt
  • 1 Tbs. ground coriander
  • 1 Tbs. paprika
  • 1 Tbs. sugar
  • 1 cup thinly sliced kumquats
  • 10 garlic cloves, thinly sliced
  • 4 jalapeños, thinly sliced into rounds
  • 2 onions, sliced into 1/2-inch rounds


  • Heat the oven to 300ºF. Using a chef’s knife, make a series of 1-inch incisions on both sides of the shoulder (there should be about 15 per side).
  • Combine the salt, coriander, paprika, and sugar in a small bowl and use it to evenly season the pork, making sure to include the inside cavity where the bone was. Work the kumquats, garlic, and jalapeños into the center cavity and the incisions, massaging in the seasonings as you go.
  • Evenly cover the bottom of a large shallow roasting pan with the sliced onions. Put the shoulder on the onions and transfer to the oven. Roast, basting the pork with the fat and juices that collect in the pan, until the meat is very tender and caramelized, about 1-1/2 hours.
  • Reduce the oven temperature to 275ºF, add 4 cups water to the pan, and cover the pork with foil. Bake for 7 more hours, until the pork is fork tender.
  • Remove the pork from the pan and pour all the pan juices and scrapings into a saucepan. Skim the fat from the top and simmer over medium heat to reduce the liquid by half.
  • Serve the pork on a platter (it will be very tender and will likely pull apart into pieces) with the reduced sauce poured over the top.


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