Vietnamese Inspired Pork Shoulder

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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


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)


For the Marinade:

  1. Place all of the ingredients in the bowl of a food processor fitted with the metal blade.
  2. Process until smooth, stopping to scrape down the bowl as necessary; about 2 minutes.
  3. 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.

For the Pork Shoulder:

  1. Pat the pork dry using paper towels.
  2. 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.
  3. 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).
  4. Preheat oven to 300°F (140°C). Set oven rack to the lower third of the oven.
  5. 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.
  6. Pour the water into the bottom of the pan and place a piece of foil loosely over the top of the pork.
  7. 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.
  8. 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.
  9. Transfer pork to a plate and and tent with foil for 20 minutes.
  10. Slice and serve with the reserved marinade.

Chef’s Notes:

  • 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.

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