Steal This Recipe® Step Roasted Pork Shoulder |The Pan American, NYC

Recipes
March 24, 2011

Steal This Recipe® Step Roasted Pork Shoulder |The Pan American, NYC

This simple, yet delicious, slow roasted pork recipe was ‘stolen with permission’ from Chef Saul Flores of The Pan American in Nolita, NYC. The restaurant takes the best of North and South American culinary culture and showcases it side-by-side.

Chef Flores presents this dish as a little easier and more accessible than lamb or ham for the home cook; ‘lechon’ (Roasted Pork Shoulder), is a scaled-down approach to the whole suckling pigs that are prepared all around South America for Easter. It’s a real showstopper that doesn’t require a lot of work - a simple spice rub and long braise result in a succulent dish.

The Pan American’s bright colors are eye-catching, even from across the street, with shades of lime green, yellow, and turquoise in the retro-meets-tropical dining room. Between a wall decorated with giant ‘candy’ buttons and 50’s diner-style chairs upholstered in tropical hues, the ambiance is mixture of American and Latin; as is the music, which alternates between salsa and classic rock.

The menu reflects the same balance with guacamole that is made to order and served in an artisanal molcajete, a Babycress and Boston Lettuce salad gets dressed up with smoky spiced almonds, roasted Caribbean squash and Hudson Valley farmer’s cheese. Rabo Encendido, a savory twist on apple turnovers is filled with stewed oxtail, which is a Dominican classic. Whie pico de gallo-spiked Black Bean Soup gets an American upgrade with the addition of white beans. Arroz con Pollo Frito is a hybrid of Spanish rice and southern fried chicken, with a buttermilk batter which is undetectably gluten-free (as are many items on the menu), while the Asopao (or Puerto Rican seafood soup) is filled with shrimp, clams, and the catch of the day, all topped with a crispy rice cake. Many of the dishes can be made vegetarian, or are already, like the Stuffed Poblanos, filled with quinoa and Swiss chard, and for meat lovers there is a Tomahawk Ribeye Steak, served with a new take on ratatouille that layers thin slices of sweet potato, rutabaga, red and yellow beets, and traditional Idaho potatoes. Don’t forget to leave room for dessert when you stop by the The Pan American – you are going to want to try the Chocolate Date Pudding, or the Butterless Chocolate Cake, which oozes with an arbol chili-spiked ganache.

About the chef: Saul Flores, a young Latin transplant with formidable talent, was discovered by owners Riquelme and Rossi while serving as sous chef at Agua Dulce. His menu is fun, fresh and delicious, constantly surprising diners and challenging their expectations.

Please note this recipe takes about 3 1/2 hours and makes 8 restaurant servings.

The Pan American 
202 Mott Street 
New York, NY 10012
212 925 9225

Roasted Pork Shoulder Ingredients:
1 Boneless pork shoulder
1 Head garlic, peeled and smashed
1 Bunch parsley, finely chopped
3 tablespoons paprika 
2 tablespoons olive oil
Salt & pepper to taste

Steal This Recipe® Step by Step Instructions for the Roasted Pork Shoulder:
Pre-heat the oven to 400 degrees.
With a sharp knife make incisions in the pork shoulder - at least 6. 
Mix the garlic and parsley with salt and pepper to form a paste. 
Insert the paste into the incisions. 
Mix the paprika and olive oil to form a paste. 
Rub the paste all over the meat. Sprinkle with salt and pepper to taste.
Place the meat in a roasting pan and cook at 400 degrees for 20 to 25 minutes to brown. 
Lower the temperature to 300 and cook for 3 hours. 
Let rest for 20 minutes before serving.