These days, I generally stick to chicken for my protein. That, though, is not a hard and fast rule. Now and again, particularly if I am out to eat, I will throw down on a juicy hamburger.
Every once in a while, my inner ethnic groups start clamoring for something a little more substantial than chicken. And even more rarely they start squealing like a pig to get their point across.
That happened today on the way back from the gym.
One of the reasons, among many, that I love New York is that there are still things such as butcher shops readily available in almost every neighborhood. It just so happens that my landlord is also a butcher, and his butcher shop is about a half a block away from my apartment. If you are in Midtown and looking for a great butcher, check out Sonny's Meat Market on 52nd and 10th Avenue.
I swung through today and found Sonny himself behind the butcher block. I requested a pork roast, and he brought out a beautiful pork shoulder. Sonny's is one of those great places that will slice and dice the meat just the way you want it. Sonny asked if I wanted the roast with slices in it for stuffing, and I said heck yeah!
Once I got the roast upstairs, I was in anticipatory heaven. Here's what I whipped up.
Roast Pork Shoulder with Ginger and Garlic
1 medium sized pork shoulder
8 cloves garlic sliced
1 medium size piece of ginger sliced
2 jalapenos sliced
1 bunch scallions diced
1/2 cup soy sauce
If you get your pork shoulder from the butcher, ask your butcher to slice the bottom of the roast and also to make slits into the top of the roast. Make sure the cuts on the top of the roast are deep and wide, as you will be stuffing the slits.
If you buy your shoulder at the grocer, the first thing you will want to do is make a series of slits both lengthwise and width wise on the bottom. Basically, you are going to cut into the skin and make a series of cuts that makes the bottom look like a crazy tic tac toe board.
Then, on the top, make a number of deep slits/punctures throughout the roast.
Pre-heat the oven to 400 degrees.
Once you have the roast slit up, take your garlic, ginger, scallions, and jalapenos and stuff the hell out of the roast. Make sure to put some of each into each slit on the top of the roast.
Then, once you have the roast impregnated with goodness, place the roast in a roasting pan. Then pour the soy sauce over the roast. Then, cover the roast either with the lid to a good roasting pan or with tin foil.
Place the roast in the oven and bake it for 2 to 3 hours or until cooked all the way through.
This roast will blow your mind. A good sized pork shoulder will run you about $10 and you can feed 8-10 people easily.
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