• 3–4 lb boneless pork shoulder
• Sweet paprika
• Hot paprika
• Black pepper
• Coarse salt
• Garlic (1 head)
• Olive oil
• Red wine vinegar
• Parmigiano or Pecorino (optional)
• Optional Garnish
• Red onion
• Parsley or oregano
• Chili flakes

Butterfly pork shoulder to ~1.5–2 inches thick.

Score a ½-inch deep perpendicular crosshatch across the entire surface.

• 3 Tbsp sweet paprika
• 1 Tbsp hot paprika
• 1 tsp salt
• 1 tsp black pepper
• 6–8 minced garlic cloves
• Olive oil to make a paste

• Rub paste deeply into cuts and over all surfaces.
• Cover and refrigerate 4–24 hours.

Roast the Pork (T–3 hours) Preheat oven to 300–325°F. Place pork on parchment in a roasting pan. Cover tightly with parchment + foil. Roast 2 hours covered. Uncover and roast another 30–45 minutes to form a crust.

• 2–3 Tbsp red wine vinegar
• 1–2 Tbsp olive oil
• Optional splash of water or stock
• Optional paprika or chili for heat
• Whisk until smooth and bright.

• Spoon Creamy Polenta onto plate.
• Slice pork across the grain into thick strips.
• Arrange over the polenta.
• Spoon paprika-vinegar drizzle on top.
• Top with Pickled Red Onion.

• Montepulciano d’Abruzzo
• Barbera
• Dry Riesling
• Lambrusco Secco