Published: by Absolutely Recipes, in the Meat recipes category.

Thai Slow-Roasted Pork Shoulder Recipe.

Ingredients:

For the Pork Shoulder:
2 TBSPs (18g) kosher salt
1 TBSP (12g) sugar
2 TSPs (7g) baking powder
1 (8- to 10-pound; 35 to 45 kg) bone-in, skin-on pork shoulder
For Serving:
2 heads lettuce, such as red leaf, bibb, or romaine, leaves separated
Fresh Thai herbs, such as cilantro, Thai basil, mint, and culantro, for garnish
1 1/2 cups (100g) Thai-style fried shallots
1 recipe Thai sticky rice
1 recipe Thai dried chili-vinegar dipping sauce
Thai toasted-rice powder, homemade or store-bought, for garnish
Fresh Thai chilies, thinly sliced (optional)

Recipe Instructions:

The Day Before Roasting, For the Pork: In a small bowl, whisk together salt, sugar, and baking powder.
Set aside.
Using a sharp knife, score pork skin in a crosshatch pattern, with scores spaced 3/4 inch apart.
Flip pork shoulder over, skin side down, and repeat crosshatch pattern on flesh side.
Pat pork shoulder dry with paper towels, then sprinkle all over with salt mixture.
Use your hands to rub salt mixture all over the shoulder.
Transfer pork shoulder, skin-side up, to a wire rack set in a foil-lined rimmed baking sheet, then refrigerate, uncovered, at least overnight and up to 2 nights.

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