• 72 Ratings

Slow-roasting the pork with liquid (a mix of ale and water) in the pan makes the meat fall-apart tender. A blast of heat at the end crisps the skin.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup salt, sugar, ginger, cloves, and mustard powder in a small bowl.

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  • Using a sharp knife, score skin (but not meat) on top and sides of pork in a diamond pattern at 1/2-inch intervals, leaving bone end unscored. Make about a dozen 1/2-inch-deep slits into flesh on top and underside using the tip of the knife. Transfer pork to a rimmed baking sheet or baking dish, and rub spice mixture into scored skin and flesh. Refrigerate, loosely covered with parchment, 12 to 24 hours.

  • Let pork stand at room temperature for 1 1/2 to 2 hours before roasting. Uncover.

  • Preheat oven to 325 degrees. Transfer pork to a clean rimmed baking sheet and pat skin dry. Pour beer and 1 1/2 cups water into baking sheet and wrap entire sheet in foil. Carefully transfer pork to oven and roast until meat is tender when pierced with a fork, about 3 hours and 15 minutes. Uncover pork.

  • Toss kumquats with honey. Add to baking sheet, turning to coat. Roast until tender and lightly caramelized, about 30 minutes.

  • Raise oven temperature to 425 degrees. Roast until pork skin is crisp and dark brown, 8 to 10 minutes. Let pork rest, tented with foil, for 45 minutes before carving. Serve with kumquats in pan juices.

Cook's Notes

Spice-rubbed pork can be refrigerated for up to 1 day. Bring to room temperature before roasting.

Reviews

72 Ratings
  • 5 star values: 17
  • 4 star values: 30
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 3