Tamarind Glazed Pork Shoulder
Serve this succulent pork shoulder with steamed jasmine rice and sautéed Asian greens or pull the meat into tender shreds and encapsulate in warm soft buns slathered with extra glaze. Serves 8 to 10
- ¾ cup tamarind paste, 8 oz. jar
- ¾ cup water
- ¾ cup packed Palm sugar or brown sugar
- ½ cup fish sauce
- 2 large garlic cloves, minced
- 1 tablespoon minced ginger
- 1 teaspoon chili flakes, optional
- 1 - 4 to 6 pound boneless pork shoulder
1. Mix together all of the ingredients, except the pork shoulder, in a small sauce pan. Bring to a boil, reduce the heat and simmer for 10 minutes on low. Cool. May be made up to 2 weeks in advance and refrigerated.
2. Preheat oven to 425 degrees F.
3. Trim the excess fat from the pork shoulder. Score the fat side with a sharp knife to create a diamond pattern. Place the shoulder in a roasting pan. Brush generously on all sides with the glaze. Roast in the oven for 30 minutes. Remove the pan from the oven and seal with aluminum foil. Reduce the oven heat to 325 degrees F.
4. Place the covered pan back in the oven and roast for 4 hours until the shoulder is very tender and pulls apart evenly. Remove the pan from the oven, uncover and carefully transfer the pork shoulder to a serving dish.
5. Strain the pan juices into a small saucepan and remove the fat with a small ladle. Add the remaining glaze and simmer over medium heat until glaze is slightly thickened, about 10 minutes. Pull the shoulder apart and serve with the glaze on the side.