Equipment
Ingredients
Miso Pepper Rub
- 80 g white miso paste
- 15 g black peppercorns, coarsely ground
- 10 g fresh rosemary, finely chopped
- 4 garlic, minced
- 30 g dark brown sugar
- 30 ml olive oil
- 10 g kosher salt
Pork
- 2500 g boneless pork shoulder
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 815 kcal
- Protein
- 55 g
- Carbohydrates
- 9 g
- Fat
- 61 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 1063 mg
- Saturated Fat
- 20 g
- Monounsaturated Fat
- 28 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 222 mg
- Potassium
- 1013 mg
- Calcium
- 73 mg
- Iron
- 3.9 mg
- Magnesium
- 66 mg
- Phosphorus
- 592 mg
- Zinc
- 8.8 mg
- Vitamin A
- 9 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 5.3 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 2.3 mcg
- Thiamin
- 2.42 mg
- Riboflavin
- 0.91 mg
- Niacin
- 12.1 mg
- Folate
- 19 mcg
- Water
- 207 g
Sources: USDA FoodData Central
Method
In a mixing bowl, thoroughly combine the white miso paste, coarsely ground black peppercorns, chopped fresh rosemary, minced garlic, dark brown sugar, olive oil, and kosher salt. Mix until it forms a thick, uniform paste.
Score the fat cap of the boneless pork shoulder in a crosshatch pattern, cutting just through the fat but not deeply into the meat. Rub the miso-pepper paste evenly over the entire pork shoulder, working it into the scored fat. Place the meat on a wire rack set inside a roasting pan. Leave uncovered in the refrigerator for 24 hours to marinate and dry brine.
Remove the pork from the refrigerator 1 hour before roasting to bring it closer to room temperature, ensuring more even cooking. Preheat your oven to 150°C (300°F).
Transfer the roasting pan to the oven. Roast the pork uncovered for 3.5 hours, or until the meat is exceedingly tender and a meat thermometer inserted into the thickest part reads an internal temperature of 90°C (195°F).
Increase the oven temperature to 230°C (450°F). If you tented the pork, remove the foil. Roast for an additional 20 minutes to deeply caramelize the miso sugar crust until bubbling and dark golden brown.
Remove the pork from the oven. Transfer it to a clean cutting board and let it rest for exactly 30 minutes before slicing. This critical step allows the juices to redistribute throughout the meat.
Chef's Notes
- Miso contains natural enzymes that help tenderize the pork shoulder overnight, ensuring a luxurious, melt-in-your-mouth texture.
- Coarsely cracking whole black peppercorns rather than using pre-ground pepper provides vibrant floral and fruity notes without overwhelming heat.
- Scoring the fat cap serves two purposes: it allows the rendering fat to baste the meat while roasting, and it gives the flavorful miso rub more surface area to caramelize.
- Do not skip the 24-hour dry brine process. Allowing the pork to sit uncovered in the fridge draws moisture out of the fat cap, which is the secret to a perfectly caramelized crust.
Storage
Refrigerator: 4 days — Store in an airtight container. The crust will soften in the fridge.
Freezer: 2 months — Slice before freezing. Thaw overnight in the refrigerator.
Reheating: Reheat slices gently in a skillet over low heat with a splash of water or broth, covered, to retain moisture without drying out the pork.
Troubleshooting
The crust burns before the pork is tender.
Cause: The oven runs hot, or the sugar in the miso paste caramelized too quickly due to proximity to the heating element.
Fix: Tent loosely with aluminum foil and reduce the oven temperature by 15 degrees Celsius. If completely burnt, gently scrape away the darkest bits before serving.
Prevention: Check oven calibration and monitor the roast during the last hour. Place the roast in the lower third of the oven.
Pork is tough and chewy when sliced.
Cause: The roast was not cooked long enough to break down the connective collagen in the shoulder cut.
Fix: Return the sliced pork to a baking dish, add a splash of broth, cover tightly with foil, and braise at 150 degrees Celsius until tender.
Prevention: Always verify doneness with a meat thermometer, aiming for an internal temperature of 90 degrees Celsius for pull-apart tenderness.
Cultural Context
This recipe represents a harmonious fusion of classic Western holiday roasting techniques and Japanese umami-building ingredients. While a traditional holiday roast relies heavily on salt and mustard for a crust, introducing white miso provides a deeper, savory complexity that pairs perfectly with earthy rosemary. It is a modern, budget-friendly approach to celebratory meals like Christmas or New Year's Day, maximizing flavor while minimizing active cooking time.
