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Ingredients
- ⅓ cup black rice regular or glutinous white rice may be used
- ¾ cup store-bought fried onions
- ⅓ cup store-bought fried garlic
- 2 tablespoons black peppercorns
¼ cup crushed red pepper
¼ cup sugar
¼ cup Diamond Crystal kosher salt or 2 tablespoons plus 2 teaspoons Morton kosher salt, plus more to taste- 1 7–8-lb shoulder skinless bone-in pork Boston butt, fat cap trimmed to about 1/4 inch
½ cup vegetable oil
6 cups water- ½ cup coconut vinegar or apple cider vinegar
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 300°F with a middle rack. Toast the rice in a dry skillet over medium heat for 6–10 minutes, stirring or swirling constantly, until nutty-smelling and beginning to pop. Transfer to a blender and cool for 5 minutes.
- Add the fried onions, fried garlic and peppercorns and grind finely. Transfer to a bowl and mix in the crushed red pepper, sugar and measured salt.
- Rub the pork all over with the oil, then press the spice mixture onto its surface. Put fat-side up in a large heavy oven-safe pot and add any rub left on the board over the pork. Carefully pour the water down the side so the crust stays in place.
- Cover and bring the liquid to a simmer over medium heat, about 8–10 minutes. Transfer to the oven and braise for 3 hours. Uncover and roast for 2–2 1/2 hours more, until the meat is very tender and pulls apart easily with a fork.
- Move the pork carefully to a platter and rest for 15–30 minutes. Skim most of the fat from the cooking liquid; there should be about 1 cup of liquid left. Stir in the vinegar, taste and add salt only if needed. Strain if desired.
- Shred or slice the rested pork and serve with the vinegar sauce.
Notes
Makes 8–12 servings.
Use the listed salt amount for the brand you have; Diamond Crystal and Morton differ by volume.
Allow for several hours of braising and roasting plus preparation and resting; no complete total time is specified.
