Green Chile Maple Roasted Pork Shoulder
An overnight dry brine gives this pork shoulder loads of flavor with little effort. The roasting time can vary widely for this recipe, depending on the exact shape of the cut, how dry the meat is, etc., so it’s a good idea to start checking the internal temperature after the first hour or two of roasting.
Cook time: 4 hours, plus overnight brining
Prep Time: 15 minutes
¼ cup kosher salt
¾ cup light brown sugar, divided
1 tablespoon chili powder
3-4 pound pork shoulder
⅓ cup maple syrup
⅓ cup roasted green chile, chopped finely
2 tablespoons apple cider vinegar
- Combine the salt, ½ cup of the brown sugar, and the paprika in a large zip top bag. Place the pork shoulder in the bag, zip it closed and shake the bag to coat the pork evenly with sugar mixture. Refrigerate overnight.
- When ready to roast, remove the pork from the bag and wipe it clean with paper towels. Preheat oven to 285ºF. Place the cleaned pork roast on a rack in a roasting pan. In a medium mixing bowl, combine the remaining ¼ cup brown sugar, maple syrup and apple cider vinegar. Pour half of the maple mixture over the pork shoulder, trying to coat it evenly. Add the green chiles to the other half of the maple mixture and set aside.
- Roast pork in the preheated oven until it reaches an internal temperature of around 130ºF, about 3 hours. Pour the remaining chile/maple mixture over the roast and continue to roast until it reaches a temperature of 145ºF, 30 to 45 minutes more.
- Remove pork from the oven and tent with foil. Allow it to rest at least 20 minutes before serving. This will allow the pork to reabsorb some of the juices it loses during cooking, and it will continue to cook internally during this time. Slice pork into desired size of pieces and serve on a platter with some of the pan juices spooned on top.