Another week, another inventive recipe from Food52: Matilda, Maple and Garlic Pork Shoulder with Crispy Skin. It's hard to go wrong with pork shoulder cooked for 18 hours. Put any kind of rub on it and it's bound to be delicious. I was pleasantly surprised when this pork was just that ... surprising.
The rub has a powerful kick without overpowering the pork. The flavors meld perfectly, but you can still pick out the individual notes. If you don't like heavy heat, I would recommend cutting back on some of the cayenne and using more maple syrup.
The recipe still works well if you can't find pork shoulder with rind on. Just don't skip out on the bone. The tender pieces around the bone will make you weak in the knees.
Score the top so the flavors can seep in.
Add rub ingredients to mortal and pestle (or food processor) and make the magic.
Pour the magic over the non-skin side.
Bake to form this thin crust.
Flip over (fat side up) and pour remaining rub over the top. Roast for 18 hours.
After 18 hours of basting with fruity ale, it's time to enjoy,