My route with this pork roast is meant to lead to enchiladas in the future, or maybe a tamale pie, and most definitely a medianoche (a pressed Cuban sandwich with cheese and pickles). It begins with a dazzling marinade inspired by Mexico and Cuba, one full of floral-sharp citrus, blistered chiles, and robust herbs. Speaking of the herbs, the recipe mentions cilantro and Mexican oregano, but those seeking an extra zing might want to sneak in fresh mint as well.
I refer to this as my low-ish and slow-ish pork roast, because while 4 total hours of cooking time sounds an age, it is comparatively modest to the patience-wearing 6 to 8 hours it would require at the most gentle heat. Those who have such commitment, I salute. Even with that slight compromise of hastening the process, the shoulder emerges from the oven fragrant and melting. Taking cue from Chef Adam Perry Lang’s expertise, I crib his technique of a “board dressing” to finish the roast — here, a gutsy second dousing of the flavours with which we began. It’s a last-minute flourish that makes all the difference.