Beeler’s Pork Shoulder Chimichurri
Difficulty Level: Intermediate
-
Prep Time:20 Minutes
-
Cook Time:PT4H20M4 Hours
-
Yield:4-6 Servings
Ingredients
- 1 jalapeno or fresno chile, chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped garlic
- 2 tablespoons chopped shallot
- 1 teaspoon salt
- ¼ cup olive oil
- 1 tablespoon 1 tablespoons dijon mustard
- 3 ½ pounds boneless Beeler’s pork shoulder
- 1 jalapeno or fresno chile, chopped
- 25.56g Worcestershire sauce
- 25.56g red wine vinegar
- 59.15ml chopped fresh cilantro
- 59.15ml chopped fresh parsley
- 25.56g chopped garlic
- 25.56g chopped shallot
- 4.26g salt
- 59.15ml olive oil
- 12.78g 1 tablespoons dijon mustard
- 1587.57g boneless Beeler’s pork shoulder
The acidic spicy pop of herb that is chimichurri works perfectly with rich roasted pork shoulder. The chimichurri acts as both the marinade and serving sauce. *Recipe requires 24 hours of marinating time.
Preparation
STEP 1
In a food processor combine chile, Worcestershire, red wine vinegar, cilantro, parsley, garlic, shallots, salt, and olive oil to make chimichurri. Remove half of mixture and refrigerate for later. To remaining half add mustard. Blend forming into a smooth paste.
STEP 2
Rub the paste all over the pork shoulder. Cover and refrigerate for 24 hours.
STEP 3
Remove marinated pork shoulder from refrigerator and bring to room temperature. Preheat the oven to 450°F.
STEP 4
Place pork in a large roasting pan with a 1/2 cup of water and cook uncovered for approximately 20 minutes or until the top is brown nicely. (Water will help your drippings not to burn).
STEP 5
Turn the oven temperature down to 250°F and continue to cook, uncovered, for 3-5 hours until the middle of the roast reads 180°F with an internal meat thermometer. (If you desire more crust, turn the oven back up to 450°F and let cook for 10-13 more minutes).
STEP 6
Remove all excess juice from the roasting pan into a heat proof bowl or pot. Place in the refrigerator to chill so fat separates to the top. Let roast rest at room temperature for 20-25 minutes.
STEP 7
Remove the reserved juices from the refrigerator and discard most of the fat that has now cooled to the surface. Heat the pan juices and spoon over sliced cooked pork. Finish with sea salt flakes and reserved chimichurri. Served with roasted potatoes.
Options
Our own chimichurri sauce is a great alternative to needing to make your own.
This recipe can also be made using bone-in pork shoulder.
*This recipe was written in collaboration with the chefs of Beeler’s Pure Pork.