Chile and Turmeric Roast Pork Shoulder
1 ½ tablespoons fresh rosemary leaves
6 garlic cloves, peeled
½ teaspoon turmeric powder
½ teaspoon ground black pepper
½ teaspoon ground coriander seed
½ teaspoon ground cumin seed
½ teaspoon morita chile powder (substitute chipotle chile powder)
1 teaspoon fine sea salt (if using a coarser salt, use 2 teaspoons)
1/3 cup olive oil
3-4 pounds pork shoulder with fat cap (bone-in is best)
1. Make marinade by combining rosemary leaves, garlic, ground spices, salt and olive oil in a blender or food processor. Blend until smooth, and set aside.
2. Place pork on clean cutting board, with fatty side up. With a sharp knife, score fat in a cross-hatch pattern without cutting through to meat. Rub spice blend into scored fat then over entire roast. Refrigerate overnight or for least 3 hours.
3. Remove pork from refrigerator to bring it to room temperature (about an hour). Meanwhile, preheat oven to 425 F.
4. In a roasting pan with a rack, add enough water to cover bottom, but not to touch pork. Place fatty side up on the rack and roast for 30-45 minutes, until top is golden and beginning to get crispy.
5. Remove pork from oven and cover tightly with foil. Reduce heat to 325 F and continue to cook for about 4 hours or until it is very soft and tender throughout. You should be able to pull apart the center of roast gently with tongs.
6. Transfer pork to a platter, tear and shred into chunks and smaller pieces.
7. Serve in flour or corn tortillas with sliced avocado and salsa verde or hot sauce. Spritz with freshly squeezed lime.
About the Chef
Brett Jones is the founder of Barracuda, a neighborhood taco stand and margarita garden with locations in the Garden District and Algiers Point. He credits his grandmother, “Mawmaw Cat,” with his love of cooking and entertaining and describes his original recipes as fresh takes on Mexican classics he has enjoyed at taquerias across the Southwest and Mexico.