1 Spice rub for pork-cumin, coriander, oregano, paprika, coarse salt, and sugar.
2 Pork shoulder butterflied, rubbed with spice mix and closed-ready for the oven.
3 Bell pepper and onions for Zucchini and Corn Relish.
4 Zucchini and corn for relish.
5 Vinegar mix ready for vegetables.
6 Zucchini and Corn Relish.
7 Quick Pickled Okra.
8 Roast pork shoulder.
9 Roast Pork on Buns with Zucchini and Corn Relish, Quick Pickled Okra, and Lime-Pickled Onion.
Roast pork shoulder has got to be one of my all-time favorite meats. It's rich, well marbled, and takes to both roasting and braising. A spiced rub, seasoned both inside the pork and on the outside carries the flavor throughout. A couple of pickled vegetables or relish complete the meal. Here I've made a few quick relishes so you can pick and choose what you like. Or, if you'd rather, simply add a couple of sliced pickles to the sandwiches and you're there.
Pork:
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon coarse salt
1 teaspoon sugar
1 teaspoon dried oregano, crumbled
1/2 teaspoon paprika
2 1/2 pounds boneless pork shoulder
1 tablespoon olive oil
Zucchini and Corn Relish:
1 cup cider vinegar
1/3 cup sugar
1 teaspoon coarse salt
1/2 teaspoon mustard seeds
1/4 teaspoon peppercorns
1 bay leaf
1 red bell pepper, diced
1/2 cup diced onion
1 zucchini, about 8 ounces, quartered lengthwise and sliced 1/2-inch thick
2 ears of corn, husked and kernels scraped from cob
Lime-Pickled Onion:
3 tablespoons lime juice
1 1/2 teaspoons olive oil
1/2 teaspoon coarse salt
1/2 teaspoon oregano
1 medium onion, peeled, halved and sliced 1/4-inch thick
Quick Pickled Okra:
8 ounces okra, tops trimmed, washed and halved lengthwise
1 1/2 tablespoons plus 1/2 teaspoon coarse salt
3/4 cup cider vinegar
1/2 cup water
1 tablespoon sugar
1/2 teaspoon mustard seeds
1/2 teaspoon pepper flakes
1 bay leaf
For the sandwiches:
6 hamburger buns, split
mayo
mustard
1. For the pork: In a small bowl mix together the coriander, cumin, salt, sugar, oregano, and paprika. Starting at one long side and working with your knife parallel to the work surface cut the pork almost, but not entirely in half horizontally. Open it like a book and season with some of the spice mixture. Close it up and season the outside and sides with the remaining spice mixture. Place the pork in a resealable plastic bag and refrigerate at least 4 hours or up to 12.
2. Preheat the oven to 325. Place the pork in a small roasting pan and rub the oil over it. Roast until an instant read thermoemter registers 145, about 1 1/4 hours. Cool to room temperature.
3. For the Zucchini and Corn Relish: In a large skillet bring vinegar, sugar, salt, mustard seeds, peppercorns, and bay leaf to a boil over medium heat. Add the bell pepper and onion, and cook 1 minute. Add the zucchini and corn and cook 2 minutes longer or until the zucchini is crisp-tender. Cool to room temperature and refrigerate.
4. For the Lime-Pickled Onion: In a medium bowl combine lime juice, oil, salt, and oregano; add the onion and toss to combine. Let marinate at least 1 hour before using.
5. For the Quick Pickled Okra: In a colander set over a bowl, toss the okra with 1 1/2 tablespoons of salt. Let stand 1 hour. Meanwhile, in a small saucepan bring the vinegar, water, sugar, mustard, seeds, pepper flakes, bay leaf and remaining 1/2 teaspoon salt to a boil. Rinse okra under cold water to remove salt. Transfer to a bowl and pour the vinegar mixture over. Cool to room temperature. Refrigerate at least 6 hours before using.
6. Spread one side of each bun with mustard and the other with mayo. Top the mayo side with the pork and then top with the relishes of your choice.
