Roasted Pork Shoulder with Tangy Vinagrete

Name: Roasted Pork Shoulder with Tangy Vinagrete
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Ingredients: 1.2 kg bone-in pork shoulder, skin scored; 2 tsp kosher salt; 1 tsp black pepper; 1 tbsp vegetable oil; 150 g tomatoes, finely diced; 75 g white onion, finely diced; 30 g fresh cilantro, chopped; 15 g fresh parsley, chopped; 2 tbsp fermented cane vinegar (or apple cider vinegar); 1 tbsp lime juice; 1 tsp granulated sugar; 1 small garlic clove, minced; 1 small green chili, deseeded and finely chopped; Salt to taste

Slow-roasted pork shoulder becomes tender and crispy, paired with a bright Brazilian-style vinagrete salsa featuring fermented vinegar and fresh herbs.

Prep20 minCook120 minTotal140 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 160°C (320°F). Pat pork shoulder dry and rub all over with vegetable oil, salt, and pepper, pressing seasoning into the scored skin.
02
Place pork shoulder fat side up on a rack set in a roasting pan. Roast uncovered for 2 hours until meat is tender and skin is crisp, skin crackling and golden brown.
03
While pork roasts, combine diced tomatoes, onion, cilantro, parsley, garlic, and green chili in a medium bowl.
04
Add fermented cane vinegar, lime juice, and sugar to the bowl. Stir well and season with salt to taste. Let vinagrete rest at room temperature to meld flavors.
05
Remove pork from oven and rest for 15 minutes before slicing. Serve slices topped generously with the tangy vinagrete salsa.

From the editor

Cooking tips

Scoring the pork skin helps render fat and creates crisp crackling during roasting.
If you can’t find fermented cane vinegar, apple cider vinegar works well as a tangy substitute in the vinagrete.
Resting the pork after roasting allows juices to redistribute, keeping meat moist when sliced.
Make the vinagrete up to 2 hours ahead to deepen the flavor, but add fresh herbs right before serving for brightness.

Published August 30, 2026