Roasted Pork Shoulder with Mustard Glaze

By Leite's Culinaria

Ingredients

4 pounds boneless pork shoulder (or 7 pounds (3.2 kg) bone-in shoulder)
Kosher salt
1/2 cup Dijon mustard
2 tablespoons mirin
2 tablespoons shoyu or soy sauce
1 tablespoon black peppercorns (ground)
1 tablespoon pink peppercorns (ground)
Minced fresh chile (optional, for heat)
1/4 cup extra-virgin olive oil
6 small (1 1/2 lbs) sweet potatoes (peeled if desired, and cut into chunks)
Cloves from 1 head garlic (crushed and peeled)
2 to 3 (1 lb) bunches of mustard greens (torn (or substitute escarole, spinach, or chard))
1 lemon (halved)
Za'atar

Prep Time30mins
Cook Time190mins
Servings8

Instructions

Make the roasted pork shoulder

Coat the pork shoulder evenly with 2 teaspoons salt. Wrap in plastic and refrigerate for about 24 hours before cooking. (The meat can go 12 hours or up to 28 hours, depending on your schedule.)

Preheat the oven to 250°F (120°C).

In a small bowl, mix the mustard, mirin, shoyu, ground black and pink peppercorns, and chile. Rub the mixture all over the pork.

Place the oil, pork, sweet potatoes, and garlic in a large Dutch oven or roasting pan, cover, and place on the middle rack of the oven. Roast for 2 hours. Increase the oven temperature to 300°F (150°C), uncover the roasting pan and cook until the sweet potatoes are tender, and the meat is tender and browned and the internal temperature is at least 145°F (63°C), about 1 hour more.

Turn the heat up to 425°F (220°C) and blast the meat until it gets nice, crispy, and caramelized, 8 to 12 minutes. Keep an eye on it here as it can burn fast.

Remove the roasting pan from the oven and start to mound the greens over the potatoes and meat. Stuff them everywhere. Let the meat rest for 20 to 60 minutes like this; the heat from the dish will wilt the greens.

Once rested, slice the meat and place it back over the greens. Season with a little salt if needed.

If you're feeling fancy, squeeze some lemon over it all, and sprinkle with za'atar.