I’m going to go ahead and brag a bit that this recipe is amazing. Peter said it is one of his top 3 favorite dishes I’ve made and I’m inclined to agree. After cooking, I pulled a warm tender piece of pork shoulder from the oven and dayummmm — this is good, y’all.
Slow cooking meats in our little counter top oven has become one of my favorite things. Although it is time consuming, the rewards are delicious and the process is surprisingly simple. Not only does slowly roasting meat make it forking tender but it also allows the meat’s natural flavor to really shine.
This dish is inspired by The Lucky Pig I told you about from Solbar at Solage Calistoga. Although my pork shoulder cooked happily for 3 hours, there is no marinating involved other than a quick 15 minute salt rub so you can prep this dish and pop it in the oven while you cozy up with a glass of wine and a book to pass the time.
You can use the cooked pork for a variety of other dishes– pulled pork sandwiches anyone? — but you’ll love these slow roasted pork shoulder lettuce wraps. Play around with the toppings, but be generous with the variety you offer because that’s half the fun.
I tossed together a nice vermicelli and carrot salad (similar to the one at Solbar) that offered a nice and light, but filling complement to the pork shoulder.
I also made a toppings station of chopped green onion, mint, cilantro, jalapenos, and homemade chili mustard sauce.
Oh and since your pork shoulder roasts alongside a few cloves of garlic, don’t forget to scoop out the garlic goodness to serve too.
As you can imagine our apartment was smelling mighty delicious with all of this going on. The mint and cilantro scent combination in particular brought back a lot of memories from our travels in Vietnam.
This portion was perfect for 2 people as a main course, but you could serve 3-4 if you’re serving as an appetizer and your guests have self control– Once you get your perfect combination of lettuce + pork + toppings, it’s hard to stop eating these scrumptious wraps.
- 2 lbs pork shoulder
- 6 cloves garlic, unpeeled
- 50 g dry vermicelli
- 1 small carrot, shredded
- 2 tbsp rice wine vinegar
- juice of half lime
- 3 tbsp Sriracha
- 1.5 tbsp dijon mustard
- 1 tbsp sesame oil
- 1/2 tbsp soy sauce
- 1/2 tbsp sugar
- butter lettuce
- sliced jalapenos
- lime slices
- green onion
- Generously salt pork shoulder
- Wrap pork in foil and tuck garlic cloves between meat
- Seal foil completely
- Place in large baking dish
- Allow to sit for 15-20 minutes
- Heat oven to 150 C / 300 F
- Roast pork shoulder for 3 hours until pork is tender
- Vermicelli Salad
- Cut vermicelli noodle block in half so that noodles are shorter
- Place vermicelli noodles in boiling water and cook according to package directions (typically 3-5 minutes)
- Drain noodles and rinse in cold water
- In a medium bowl, toss vermicelli, carrot, rice wine vinegar, and lime juice until mixed
- Chili Mustard Sauce
- Mix ingredients in a small bowl
- Adjust to tastes
- Lettuce Wraps
- Serve pork shoulder in lettuce with your choice of toppings
Serves 2 as a main dish, 3-4 as an appetizer
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