- 1 cup white wine
- 1 cup soy sauce
- 3/4 cup brown sugar
- 1/2 cup Sriracha hot sauce
- 1/3 cup whole-grain mustard
- 1/4 cup rice wine vinegar
- 1 orange, juiced and finely zested
- 6 cloves garlic, minced
- One 6- to 8-pound bone-in pork shoulder
This pork roast marinates and cooks in the same delicious sauce for 5 hours — low and slow in the oven — but don't be turned off by the long cooking time. It needs no babysitting, so you can use this time to do other chores in the house while it's cooking and filling your nose with its intoxicating and mouthwatering aroma. It's essential not to undercook the roast, but overcooking it is practically impossible.
Whisk together all the ingredients except the pork in a large roasting pan. Poke the pork all over with the tip of a sharp knife or a fork, to allow the marinade to penetrate, and place in the pan with the marinade. Turn the meat several times while it marinates in the refrigerator for at least 4 hours. If you don't have 4 hours, do it for as much time as you have. Overnight is good, too.
Preheat the oven to 325°F. Loosely tent the roasting pan with foil, and cook the marinated pork for 1 hour per pound. Every hour, drizzle the meat with the pan sauce, and add ½ cup water as needed to prevent the sauce from becoming too concentrated and scorching in the pan.
Remove the foil. If the pork is caramelized at this point, continue cooking at 325°F; if not, raise the heat to 375°F. Cook until an instant-read thermometer reads 190°F (the point at which the cartilage melts), about 1 hour more, basting the pork with the pan sauce a few more times. Continue to add water as needed.
Remove the roast from the oven. Let rest for 20 minutes, loosely tented with foil. Shred or slice the meat and return it to the pan with the sauce.