Name: Roast Pork Shoulder
Yield: 8 servings
Ingredients: ¼ cup black peppercorns; 3 tablespoons juniper berries; 1 tablespoon coriander seeds; ½ cup Diamond Crystal or ¼ cup plus 1½ teaspoons Morton kosher salt; 3 tablespoons sugar; 1 8–10-pound skin-on, bone-in pork shoulder (Boston butt); 5 sprigs rosemary; 10 garlic cloves, unpeeled, lightly crushed; 2 cups dry white wine; Cranberry sauce, cornichons, and whole grain mustard (for serving); A spice mill or mortar and pestle

Michael Graydon + Nikole Herriott

Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.

Set-It-and-Forget-It Roast Pork Shoulder

Recipe notes