Skip to main content
Epicurious
Bon Appétit

Pork Shoulder Al'Diavolo

By Taylor Boetticher and Toponia Miller

4.4

(13)

Image may contain Food and Pork
Pork Shoulder Al'DiavoloGentl & Hyers

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 skinless, boneless pork shoulder (Boston butt; about 6 pounds)
Kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon yellow mustard seeds
1/2 cup olive oil
6 garlic cloves, peeled, crushed
1 tablespoon finely grated lemon zest
2 teaspoons smoked paprika

Special Equipment

A spice mill or mortar and pestle

Preparation

  1. Step 1

    Using the tip of a knife, lightly score fatty side of pork; season all over with salt.

    Step 2

    Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.

    Step 3

    Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.

    Step 4

    Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1" intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.

    Step 5

    Let pork sit at room temperature 1 hour.

    Step 6

    Preheat oven to 375°F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 300°F and continue to roast until meat is very tender, 1 1/2–2 hours longer.

    Step 7

    Transfer pork to a cutting board and let rest 30 minutes before slicing.

    Step 8

    DO AHEAD: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.

TagsItalianEuropeanPork ShoulderPorkMeatMainDinnerNut FreeGluten FreeDairy FreeKetoEasyMake AheadRoastBon Appétit

See Related Recipes and Cooking Tips

Read More
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.