Recipe by PotatoLovingSisters
This recipe was featured on Bravo's Top Chef Season 2. This recipe serves a crowd but could always be halved. This recipe goes well with rice.
Top Review by Lynda Of Virginia
Absolutely delicious! Feeds a lot (it does say 15 and it definitely will). Next time I will use a smaller roast and store the rub (without the minced garlic) for ease of use. The entire family loved this. I made it exactly to recipe. I will also decrease the salt a bit next time as well. I thickened the sauce to make a "gravy" and served over rice with steamed snow peas.
- 4535.92 g pork shoulder
- 14.78 ml vegetable oil
- 2 pears, cored and diced
- 236.59 ml diced carrot
- 236.59 ml diced celery
- 236.59 ml diced onion
- 10 garlic cloves
- 29.58 ml fresh ginger, finely chopped
- 946.0 ml apple juice
- 59.14 ml salt
- 28.39 ml minced garlic
- 28.39 ml korean red pepper
- 28.39 ml paprika
- 28.39 ml curry powder
- 28.39 ml black pepper
Directions See How It's Made
- Heat oven to 375°F In a small bowl, mix spices together for Korean Rub. Rinse pork and pat dry. Pat rub all over pork.
- In a large, heavy-bottomed pot, heat oil over medium high heat. Add pork and sear on all sides. Remove from pan and transfer to a roasting pan.
- For sauce: Add pears, carrots, celery, onions, garlic and ginger to pot. Cook until tender over medium heat, eight to twelve minutes. Once vegetables are tender, add apple juice and increase heat to medium high, stirring constantly and scraping bottom and sides of pan with wooden spoon to deglaze.
- Pour sauce over pork in roasting pan. Cover with foil and bake for three hours.