- Serves 8-10.
- 1 head garlic, cloves peeled
- 2 Tablespoons plus 1 teaspoon kosher salt, divided
- 2 Tablespoons distilled white vinegar
- 1 teaspoon ground oregano
- 1 Tablespoon ground black pepper
- 2 Tablespoons fresh lemon juice
- 5-lb. pork shoulder or Boston butt with skin
- 1 cup broccoli
- 1 cup sugar snap peas
- 1 cup carrots, julienned
- 1 cup green beans
- 1 cup red bell pepper strips
- 1 cup celery, chopped
- 1 cup baby cob corn
- 1 cup water chestnuts
- 1 small jar plum sauce
Mash garlic to a paste with 2 Table-spoons kosher salt using a mortar and pestle or side of a large heavy knife; stir in oregano, vinegar, lemon juice, and pepper.
Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
Put pork, skin side up, in flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350° with rack in middle.
Cover pork with parchment paper and then tightly with foil and roast 2-1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender. Transfer to cutting board or platter, and let stand 30 minutes. Cut in small pieces. Steam all vegetables lightly, then quickly stir-fry in a hot wok until done but still crisp. Pour plum sauce over vegetables and combine with pork and serve.