Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry the 1.5 kilogram pork shoulder with paper towels to prepare it for marinating.

2. 2

   In a mixing bowl, combine 60 grams white miso paste, 60 milliliters Malbec wine, 30 milliliters honey, 4 minced cloves garlic, 15 grams smoked paprika, 10 grams dried oregano, 30 milliliters olive oil, 15 grams coarse salt, and 5 grams freshly ground black pepper to form a rich marinade.

3. 3

   Thoroughly coat the entire 1.5 kilogram pork shoulder with the prepared miso-spice marinade, then place it in a large dish, cover tightly, and refrigerate for a minimum of 4 hours, or ideally overnight, allowing the flavors to meld deeply.

4. 4

   Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit), transfer the marinated pork shoulder to a sturdy roasting pan, and roast for approximately 2.5 to 3 hours, or until the pork is exceedingly tender and achieves an internal temperature of 85 degrees Celsius (185 degrees Fahrenheit).

5. 5

   Carefully remove the roasted pork from the oven and transfer it to a cutting board to rest, loosely tented with aluminum foil for 15 minutes, ensuring to reserve all the flavorful pan drippings in the roasting pan.

6. 6

   Place the roasting pan with the reserved drippings over medium heat on the stovetop, incorporate 250 milliliters beef broth and 15 milliliters red wine vinegar, gently scrape up any browned bits from the bottom of the pan, and simmer the mixture for 5-7 minutes until the sauce slightly thickens, straining it through a fine-mesh sieve if a smoother consistency is desired.

7. 7

   Slice or artfully shred the rested pork shoulder against the grain into desired portions and serve immediately, generously drizzled with the savory, reduced pan sauce.