Equipment
Ingredients
Miso Pepper Rub
- 80 g white miso paste
- 15 g black peppercorns, coarsely ground
- 10 g fresh rosemary, finely chopped
- 4 garlic, minced
- 30 g dark brown sugar
- 30 ml olive oil
- 10 g kosher salt
Pork
- 2500 g boneless pork shoulder
Nutrition (per serving)
Method
In a mixing bowl, thoroughly combine the white miso paste, coarsely ground black peppercorns, chopped fresh rosemary, minced garlic, dark brown sugar, olive oil, and kosher salt. Mix until it forms a thick, uniform paste.
Score the fat cap of the boneless pork shoulder in a crosshatch pattern, cutting just through the fat but not deeply into the meat. Rub the miso-pepper paste evenly over the entire pork shoulder, working it into the scored fat. Place the meat on a wire rack set inside a roasting pan. Leave uncovered in the refrigerator for 24 hours to marinate and dry brine.
Remove the pork from the refrigerator 1 hour before roasting to bring it closer to room temperature, ensuring more even cooking. Preheat your oven to 150°C (300°F).
Transfer the roasting pan to the oven. Roast the pork uncovered for 3.5 hours, or until the meat is exceedingly tender and a meat thermometer inserted into the thickest part reads an internal temperature of 90°C (195°F).
Increase the oven temperature to 230°C (450°F). If you tented the pork, remove the foil. Roast for an additional 20 minutes to deeply caramelize the miso sugar crust until bubbling and dark golden brown.
Remove the pork from the oven. Transfer it to a clean cutting board and let it rest for exactly 30 minutes before slicing. This critical step allows the juices to redistribute throughout the meat.
Chef's Notes
- Miso contains natural enzymes that help tenderize the pork shoulder overnight, ensuring a luxurious, melt-in-your-mouth texture.
- Coarsely cracking whole black peppercorns rather than using pre-ground pepper provides vibrant floral and fruity notes without overwhelming heat.
- Scoring the fat cap serves two purposes: it allows the rendering fat to baste the meat while roasting, and it gives the flavorful miso rub more surface area to caramelize.
- Do not skip the 24-hour dry brine process. Allowing the pork to sit uncovered in the fridge draws moisture out of the fat cap, which is the secret to a perfectly caramelized crust.
Storage
Refrigerator: 4 days — Store in an airtight container. The crust will soften in the fridge.
Freezer: 2 months — Slice before freezing. Thaw overnight in the refrigerator.
Reheating: Reheat slices gently in a skillet over low heat with a splash of water or broth, covered, to retain moisture without drying out the pork.
