Chinese 5-Spice Roasted Pork Shoulder


2 2.75 kg/6-lb pastured pork shoulder(butt) roasts (5.5kg/12 lb total)

1/2 cup Chinese 5-Spice powder

2 Tbsp ground black pepper

1/4 cup fine Himalayan sea salt



Preheat oven to 400-degrees.

Place roasts in shallow roasting pan(s).

Sprinkle Chinese 5-spice, salt and pepper evenly over all surfaces of the meat.

If there is a “fat side” on your roast, let that side face up for roasting.

Add 1/2” water to bottom of roasting pan.

Place roast in hot oven and cook, uncovered until internal temperature reaches 140-degrees.

Check pan often to ensure there is still liquid in bottom of pan. Add water if necessary.

Remove roast from oven and immediately cover with foil and allow to cool to room temperature.

Carve into 1/4” thick slices. Set carved meat back into pan juices to sit until ready for plating.