Roasted Pork


  • 3 1/2 to 4 pounds boneless pork shoulder roast

For the Spice Rub:

  • 1 teaspoon dried crushed red peppers
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon ground white pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar


  1. Preheat the oven to 500 F. Mix all of the spice rub ingredients together in a small bowl to form a paste.
  2. Use a basting brush or spoon to coat the roast. (You might have some left over, depending on the size of your roast.)
  3. Place the seasoned pork shoulder on a rack in a roasting pan and transfer it to the oven.
  4. Roast for 20 minutes. Lower the heat to 250 F and cook until your probe thermometer reads 140 F, which will take another hour or so. The exterior of the roast should be a beautiful brown color.
  5. Remove the roast from the oven, cover it loosely with foil, and let it rest for 15 minutes, during which time the temperature will continue to rise until it reaches the target temperature of 145 F.
  6. Slice and serve.