Try something different and delicious with Mirage! Featuring a fresh-tasting marinade, this recipe for Vietnamese-Inspired Pork Shoulder is perfect for dinner tonight. Served over noodles or rice, you’ll also love the boost of omega-3 fatty acids and vitamin D you’ll get when you bring Mirage into the kitchen. Make every meal special with Mirage!
Prep Time: 25 minutes
Cook Time: 4 1/2 to 5 hours
Yield: 8 to 10 servings
Ingredients
For the Marinade:
- 2 large limes, zested and juiced
- 72 g / 1/3 cup brown sugar, packed
- 57 g / 1/4 cup Mirage margarine, melted
- 42 g / 3/4 cup cilantro leaves, packed
- 36 g / 2 inch piece ginger, peeled and chopped
- 35 g / 2 6 in (15 cm) stalks lemongrass, chopped
- 34 g / 2 shallots, peeled and chopped
- 28 g / 1/2 large jalapeño, sliced
- 20 g / 4 large garlic cloves
- 18 g / 1/2 cup mint leaves, packed
- 1 g / 1/2 tsp black pepper
- 45 ml / 3 tbsp fish sauce
- 30 ml / 2 tbsp soy sauce
For the Pork Shoulder:
- 2.5 – 2.75 kg / 5 1/2 – 6 lb boneless pork shoulder, skin on
- 2 cup water
- 1 large carrot, chopped (optional)
- 2 large stalks celery, chopped (optional)
Directions
For the Marinade:
- Place all of the ingredients in the bowl of a food processor fitted with the metal blade.
- Process until smooth, stopping to scrape down the bowl as necessary; about 2 minutes.
- Remove 1 cup (240 millilitres) of the sauce to a small bowl and cover surface directly with plastic wrap. Cover entire bowl with another piece of plastic wrap and set aside in the refrigerator to serve with the finished pork.
- Pat the pork dry using paper towels.
- Score the skin of the pork in a 1 1/2 inch (4 centimetre) crosshatch pattern with a sharp knife. Take care not to cut all the way through the fat.
- Rub the remaining marinade all over the pork. Wrap pork in a double layer of plastic wrap and refrigerate for 3 hours (or up to 12 hours).
- Preheat oven to 300°F (140°C). Set oven rack to the lower third of the oven.
- Using a roasting pan, place the marinated pork on the rack. If you do not have a rack for the pan, scatter the optional carrot and celery on the bottom of the pan and place the roast on top.
- Pour the water into the bottom of the pan and place a piece of foil loosely over the top of the pork.
- Cook for 4 hours, then remove foil. Continue cooking until very tender and a thermometer inserted in the centre reads 185°F (85°C); about 30 to 60 minutes longer.
- Once pork reaches the correct temperature, turn the broiler on high. Broil, watching carefully, until skin is crispy and dark golden brown; about 5 to 7 minutes.
- Transfer pork to a plate and and tent with foil for 20 minutes.
- Slice and serve with the reserved marinade.
- For easy clean up, use an extra large plastic freezer bag to marinate the pork shoulder.
- Add extra jalapeño or a couple of bird’s eye chillies for an extra spicy marinade.
For the Pork Shoulder:
Chef’s Notes:
