Cooking Instructions
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Step 1
Cut the
Pork Shoulder (1)
skin into 1 in squares.
Step 2
Season generously with
Sriracha (to taste)
,
Granulated Garlic (to taste)
,
Caraway Seeds (to taste)
, and
Kosher Salt (to taste)
.
Step 3
Preheat your oven to 330 degrees F (165 degrees C).
Step 4
Add
Chicken Stock (4 cups)
to a roasting pan, cover with a rack, add the butt, roast in a preheated 330 degrees F (165 degrees C) oven for 2- 4 hours, depending on the size of your pork.
Step 5
Check the center of the butt, it should reach 155 degrees F (68 degrees C). Remove from oven, rest for at least 35 minutes, the carry-over heat will take the roast to a safe 165 degrees F (73 degrees C).
Step 6
Meanwhile, strain the jus from the roasting pan into a small saucepan, bring to a simmer, thicken lightly with
Corn Starch (to taste)
. Check/adjust seasoning.
Step 7
Lightly toast the
Sourdough Bread (to taste)
and serve some
Whole Grain Mustard (to taste)
.
Step 8
When the roast has rested for at least 35 minutes, remove the crisp skin and cut into cubes, cut the meat into 1/3 in slices, place a generous amount of meat and some crisp skin on grilled bread of your choice, drizzle with the jus. Enjoy!
