For Silver Iocovozzi, chef of Neng Jr.’s in Asheville, North Carolina, this pork Inasal is the perfect example of Appalachian cooking, which, they say, is all about “making what you can from the bounty of the land and the pantry, applying ideas new and old, to create something nourishing.” The flavors of this slow-cooked pork shoulder are a loving homage to Iocovozzi’s childhood memories, trips to the Philippines, and the BBQ traditions of the American South.
Store-bought fried onions and garlic are decimated to a powder along with toasted rice, forming an especially dark and delicious crust around the pork, reminiscent of the bark on smoked meats. While Iocovozzi prefers black rice for its faintly nutty flavor, regular or glutinous white rice will work as well. Apple cider vinegar can stand in place of the coconut vinegar, but the beguiling fruitiness of the latter makes a strong case for stocking it in your pantry. Look for Silver Swan brand.
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What you’ll need
Silver Swan Coconut Vinegar
$15 $14 At Amazon
Small Skillet
$25 At Amazon
Vitamix Blender
$380 At Amazon
Dutch Oven
$100 $80 At Amazon
Recipe information
Total Time
7 hours
Yield
8–12 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 300°. Toast ⅓ cup black rice in a dry small skillet over medium, stirring with a heatproof rubber spatula or swirling pan often, until nutty smelling and just beginning to smoke (some grains may pop), 6–10 minutes. Transfer to a blender and let cool 5 minutes.
Step 2
Add ¾ cup store-bought fried onions, ⅔ cup store-bought fried garlic, and 2 Tbsp. black peppercorns to toasted rice in blender. Blend until finely ground, then transfer to a medium bowl and stir in ¼ cup crushed red pepper flakes, ¼ cup sugar, and ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt.
Step 3
Place one 7–8-lb. skinless, bone-in pork shoulder (Boston butt), fat cap trimmed to about ¼", on a cutting board and rub all over with ½ cup vegetable oil. Sprinkle all over with spice rub, pressing to adhere. Place pork, fat side up, in a large heavy pot; sprinkle any rub remaining on cutting board over top of pork. Carefully pour in 6 cups water from the side to avoid disturbing the spice crust on pork. Cover pot and bring liquid to a simmer over medium heat, 8–10 minutes. Transfer to oven; braise pork 3 hours. Uncover pot and roast pork until meat is very tender and shreds easily with a fork, 2–2½ hours. Carefully transfer pork to a platter; let rest 15–30 minutes.
Step 4
Using a large spoon, skim off most of fat from braising liquid (you should have about 1 cup liquid left); stir in ½ cup coconut vinegar. Taste sauce and season with salt if needed. Transfer to a small pitcher or bowl (strain if desired). Shred or slice pork and serve with sauce.
Recipe notes
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