In this recipe I wanted to bring a little warmth from Southeast Asia as we spring toward summer. When people ask me what’s in the rub, I usually answer, “It’s a secret.” Truth is … most of the time it’s a secret to me too! My dry rubs are typically a little bit of this and a little bit of that—but this time I wrote it all down—so we now have an official “secret rub.” As for finishing the dish, I like to take some trimmings of the skin and pan fry until browned and fat is released. Then I brown slices of sourdough bread in the residual fat and place the shredded pork on top.
Pro tip: Stash some fresh rhubarb in your freezer this spring so you can make delicious ‘rhubarbecue’ sauce all year long.
Ingredients
- 1 (4-pound) bone-in pork shoulder (we get ours from Blackbird Farm)
- 2 tablespoons kosher salt
- 1 bottle Newport Vineyards Rhody Coyote (or your favorite) hard cider
- 2 cups apple cider vinegar
- 6 bay leaves
- Secret Rub* (see right)
- East Asian Rhubarbecue Sauce* (see right)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dry mustard
- 1 tablespoon black pepper
- 1 tablespoon turmeric
- Pinch cayenne pepper
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon sesame oil
- 1 shallot, peeled and minced
- ½ cup sliced scallions
- 1-inch piece fresh ginger, peeled and grated
- 1 tablespoon minced lemongrass
- 2 cups sliced rhubarb
- 1 (13½ fluid ounce) can unsweetened coconut milk
- ¼ cup agave syrup
- ¼ cup mirin
- 2 tablespoons rice vinegar
- 1 tablespoon paprika
- 1 tablespoon whole grain mustard
Preparation
Take the pork shoulder and with a long thin knife make several incisions, rub with salt and let rest, refrigerated, for 1 hour. Then combine hard cider, vinegar and bay leaves in a large bowl, add the pork and refrigerate for 1 additional hour, turning after 30 minutes.
Remove the shoulder from the marinade and season heavily with Secret Rub. Be sure to get the rub into all the incisions you made earlier. Cover loosely and refrigerate overnight.
Preheat oven to 225°F. Place shoulder skin side up in a Dutch oven, cover with lid and bake for 6 hours. Baste with juices after 2 hours and then hourly for the remaining 4 hours. When pork reaches internal temperature of 190°F it will be soft as butter. Drain off liquid. Remove the cover, and increase heat to 375°F and crisp skin. When skin is how you like it, remove pork from the oven and pull out the bones. Shred the meat and serve with Rhubarbecue Sauce, either mixed in or on the side for dipping.
*Secret Rub
Mix all ingredients together until well blended. Store in a cool dry place in a sealed bag or airtight container.
*East Asian ‘Rhubarbecue’ Sauce
Heat sesame oil over medium heat in a heavy-bottomed sauce pot. Add shallots, scallions, ginger and lemongrass. Cook until shallots become soft, about 3 to 5 minutes. Add rhubarb and stir to coat. Add remaining ingredients and simmer until rhubarb is tender and softened. Transfer to a blender and blend till smooth. Serve hot with pork, chicken, fish or roasted veggies or chill and reserve for future use (up to 1 week in the refrigerator).
About this recipe
WINE PAIRING: Tranquility, Newport Vineyards, Rhode Island—This delightfully aromatic blend is comprised of Riesling, Gewürztraminer, Pinot Gris and Muscat. It pairs perfectly with Asian-style cuisine due to its floral qualities and a touch of sweetness to tame the heat from the paprika, cayenne and whole-grain mustard. The light, fruity notes and acidity of pineapple complement the pork well, too. —Darcey Napa, tasting room manager/wine educator, Newport Vineyards, Middletown
