ROAST PORK SHOULDER WITH STAR ANISE AND SOY SAUCE

Roast Pork Shoulder with Star Anise and Soy Sauce image

Yield 8

Number Of Ingredients 11

4 star anise pods
1 tablespoon coriander seeds
1 red Fresno chile
3 garlic cloves
2 tablespoons soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon hot smoked Spanish paprika
1 (7-8-pound) skin-on, bone-in pork picnic shoulder:
Kosher salt, freshly ground pepper
Special equipment:
A spice mill or a mortar and pestle

Steps:

Grind star anise and coriander seeds in spice mill or with mortar and pestle. Slice chile and garlic, then mash to a paste using the side of a chef's knife. Transfer to a small bowl and stir in ground spices, soy sauce, fish sauce, and paprika.
Lightly score pork skin crosswise in a tight pattern with a very sharp knife, cutting through the skin and some fat, but taking care not to slash the meat itself. Transfer pork to a large Dutch oven with a tight-fitting lid or a roasting pan. Season liberally with salt and pepper and rub with marinade. Cover (use foil with roasting pan) and chill overnight.
Preheat oven to 425°F. Place pork, covered, in oven; reduce oven temp to 300°F. Roast pork, basting with juices every hour, until meat is fork-tender and bones are very loose, 5-5 1/2 hours.
Uncover pork and increase temperature to 450°F. Roast, basting every 5 minutes and adding water by 1/4-cupfuls if juices become syrupy, until pork is dark brown and skin is crisp, 15-20 minutes.
Carefully transfer pork to a platter. Skim fat from pan juices and pour remaining juices over.
Do Ahead
Pork can be marinated 2 days ahead. Keep chilled.