Ted
Allen's
Bacon Roast Pork Shoulder With Cilantro Yogurt
- 5-7 pound bone-in pork
shoulder
- 5-6 strips very
thick-cut bacon
- 2 cups loosely packed
cilantro, chopped
- 1 cup Greek yogurt
- 2 tablespoons cider
vinegar
- 1 clove garlic, minced
- 3/4 teaspoon sea salt
- Freshly cracked pepper'
Preheat oven (or, better
yet, a barbecue with natural charcoal) to 325 degrees. Rub pork
shoulder with salt and pepper, stab deeply (1-2 inches) through
the fat with a paring knife, all over the surface of the roast.
Arrange bacon over the fat and place in oven or covered grill
and roast for 3 1/2 to 4 1/2 hours for a sliceable texture
(another two hours or so for a pulled-pork texture).
Meanwhile, combine remain ingredients as early in the roasting
process as possible or the day before, to allow flavors time to
meld. Cover and refrigerate.
When the roast is ready, remove to a platter, tent with foil,
and let rest for at least 15 minutes. Remove bacon, skin, and
excess fat, carve into slices, and serve with the sauce.
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