Dom’s Bloody Mary Marinated Pork Shoulder

This was a fortuitous and surprisingly easy & delicious dish that I threw together for dinner yesterday. We frequently get great deals for “buy one get one” pork shoulders, and while roasts & posoles are always tasty you can get tired of them so I’m always trying to think of something different. The day I knew that Shu was buying the pork shoulders I had noticed that at my job the Bloody Mary mix was on sale, so inspiration hit and we ended up with a succulent tender main course.
1 entire pork shoulder,
16 ounces of Bloody Mary mix (I used the “Bloody Bold” brand and really liked it),
3 ounces Mojo marinade,
1 tablespoon of salt,
2 tablespoons paprika,
1 tablespoon garlic powder,
1 tablespoon Badia complete,
1 teaspoon black pepper,
1 good squirt of mustard,
roughly half a cup of sugar.
To prepare first you have to remove the bone and thick skin layer from the shoulder; toss the bone in the freezer to save for soup later and set the skin aside. Once the skin is removed and bone taken out, roughly cut the pork into equally sized pieces for even cooking (I ended up with about 8) and place in a deep roasting pan, add all the ingredients except for the sugar & pork skin and mix throughly. The pork should be just covered in the Bloody Mary & spice mixture, then wet bot sides of the pork skin with the marinade/braising liquid and place skin side up, on top of the pork; arranging the skin to cover the mixture, and season the skin with salt, pepper paprika, garlic powder and finally a thick but even coat of sugar on top of it to help crisp up the skin. Cover with aluminum foil and put in the refrigerator for at least 24 hours.
To cook set your oven to BAKE at 225 degrees Fahrenheit and place the pan (still covered with foil) on your middle oven rack, in the oven for 90 minutes. After the 90 minutes have passed you switch the oven to BROIL (very important) and cook for another 90 minutes at 250 degrees. We’re in the home stretch now; once that second 90 minutes is up raise the temp to 400 degrees and take the skin and put it in a shallow oven safe pan in your top rack of the oven, leaving the rest of the meat on the middle rack and BROIL for 10 more minutes to crisp up the skin; and there you have it, Bloody Mary Pork, it’s a far more tender and subtle flavor than you might expect and everybody (kids included) loved it.


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