Giant Pork Roast with Tangy Carolina Slaw

Name: Giant Pork Roast with Tangy Carolina Slaw
Yield: SERVES 8 TO 10
Ingredients: 6 large cloves garlic; Kosher salt and freshly ground black pepper; 1 tablespoon chopped fresh thyme; 1 teaspoon crushed red chile flakes; 3/4 teaspoon fennel seeds, toasted and lightly crushed; 5- to 6-pound boneless pork shoulder, preferably skin-on; 1 medium head Napa cabbage (about 1 1/4 pounds); 3 medium carrots, peeled and grated; 3 tablespoons extra-virgin olive oil; 2 tablespoons cider vinegar, more as needed; 1 teaspoon Dijon mustard; 1/2 teaspoon honey; 3/4 teaspoon fennel seeds, toasted lightly and crushed; Kosher salt and freshly ground black pepper

December 22, 2011

This simple slow roast uses the pork shoulder, one of the least expensive cuts of pork—so go ahead and splurge on heritage breed pork if you can. Regardless of the variety, what makes this roast so good is the dry rub, which gently cures the pork and infuses it with flavor. Two days’ marinating time is ideal, but 24 hours is fine, too. Don’t do it if you can’t wait at least a day, though; the results will not be ideal. If you’re lucky enough to get a roast with the skin on, you’ll be rewarded with a bonus: chicharrones! The skin will bubble and puff as the roast cooks; if you want to amplify the crunchiness, after the roast is done, take off the skin and place it on a cooling rack set on the roasting pan. Continue to roast until the fat has rendered off to your liking. The accompanying slaw is inspired by the kind typically served with Carolina-style barbecue. Its sweet and sour notes complement the rich pork nicely.

Recipe notes

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