iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Molasses Cookies

Ingredients:
2 1/3 cups all-purpose flour, 1 1/2 teaspoons baking soda, Pinch kosher salt, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/2 teaspoon ground allspice, 3/4 cup unsalted butter, at room temperature, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, plus more for rolling, 1 large egg, 1 1/2 teaspoons pure vanilla extract, 1/2 cup molasses

Instructions:
1. Sift the flour, baking soda, salt, cinnamon, cloves, and allspice into a large bowl.
2. Put the butter, dark brown sugar, and granulated sugar in the bowl of a stand mixer and cream them together on medium-high speed until light and fluffy, about 3 minutes. Add the egg and the vanilla and beat to incorporate. Add the molasses and beat until combined.
3. Working in three batches, gradually add the dry ingredients to the wet, mixing on low speed to incorporate between additions. Turn the dough out onto a sheet of plastic wrap; tightly wrap, and chill for 30 minutes and up to overnight.
4. When ready to bake the cookies, position a rack in the center of the oven and preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.
5. Scoop out 2-inch balls of dough and roll them in granulated sugar to coat; place on the baking sheets at least 2 to 3 inches apart. Press each down gently with your fingers to flatten slightly. Bake for 10 to 12 minutes, rotating the cookie sheets halfway through baking.
6. Transfer the cookies to racks to cool; serve right away or keep in an airtight container at room temperature for up to 3 days.
Belgian Endive and Walnut Salad (Insalata Belga e Noci)

Ingredients:
3 tablespoons apple-cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, Freshly ground black pepper, 5 tablespoons extra-virgin olive oil, 6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices, 2 apples, skin on, cored, sliced into thin half-moons, 1/2 cup walnut pieces, toasted and chopped

Instructions:
In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper. Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing.
Toss the endive, apples, and walnuts together in a large serving bowl. Drizzle with the dressing, toss well, and serve immediately.
Sno-Ball Mug Cake

Ingredients:
1 large egg
3 tablespoons milk
1/4 teaspoon pure vanilla extract
1/4 teaspoon coconut extract
1 drop pink liquid food coloring
1/4 cup granulated sugar
1/3 cup self-rising flour
Pinch of kosher salt
1/4 cup Marshmallow Fluff or mini marshmallows
Sweetened whipped cream
1/4 cup shredded coconut (sweetened or unsweetened are both fine)

Instructions:
In a large mug, whisk together the egg and milk with a fork. Stir in the extracts, food coloring, and sugar. Add the flour and salt. Beat the batter until smooth. Swirl in the Marshmallow Fluff. Divide the batter between two mugs. Microwave separately for 1 1/2 to 2 1/2 minutes each until risen and firm. Top each with a dollop of the whipped cream and shredded coconut.
Mustard-Crusted Branzino

Ingredients:
1/4 cup olive oil
2 tablespoons whole grain mustard
1 garlic clove, finely grated
1 tablespoon chopped fresh thyme
1 cup coarse fresh breadcrumbs, preferably sourdough
Kosher salt, freshly ground pepper
freshly ground pepper
2 1 1/2–2 pound whole branzino or trout, butterflied
Lemon wedges (for serving)

Instructions:
Preheat oven to 450°F. Whisk oil, mustard, garlic, and thyme in a small bowl. Using your fingertips or a rubber spatula, mix in breadcrumbs, squeezing or pressing to saturate bread, until evenly coated; season with salt and pepper.
Open up fish and place, skin side down, in a large ovenproof pan or on a rimmed baking sheet; season with salt and pepper. Top with breadcrumb mixture, pressing to adhere. Roast until breadcrumbs are golden brown and fish is cooked through, 10–15 minutes.
Serve fish with lemon wedges.
Roasted Carrots with Cumin Yogurt

Ingredients:
3 pounds Thumbelina or other small carrots, scrubbed, cut into 2" pieces, 2 tablespoons fresh orange juice, 1 tablespoon fresh thyme leaves, 2 bay leaves, 1/4 cup plus 2 tablespoons olive oil, Kosher salt, freshly ground pepper, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 cup plain Greek yogurt, 1 tablespoon fresh lime juice, 1/2 cup cilantro leaves with tender stems, plus more for serving, 1 tablespoon toasted sesame seeds

Instructions:
Preheat oven to 450°F. Toss carrots, orange juice, thyme, bay leaves, and 1/2 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.
Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.
Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 tablespoons oil in a food processor until smooth; season with salt and pepper.
Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.
Honey-and-Rye-Glazed Ham

Ingredients:
1 1/2 cups rye whiskey (bourbon or other whiskey will do, too)
3/4 cup honey
1/4 cup mildflavored (light) molasses
1 teaspoon crushed red pepper flakes
1/2 teaspoons coarsely ground black pepper
One 12–14-pound cured smoked bone-in ham (skin removed if needed)

Instructions:
Preheat oven to 350°F. Whisk 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too), 3/4 cup honey, 1/4 cup mild-flavored (light) molasses, 1 teaspoon crushed red pepper flakes, and 1/2 teaspoons coarsely ground black pepper in a medium bowl.
Set one 12–14-pound cured smoked bone-in ham (skin removed if needed) on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°F, 1 1/2–2 hours.
Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.
Pink Peppercorn Bacon

Ingredients:
2 pounds thick-cut bacon (about 16 slices)
2 tablespoons cracked pink peppercorns
1 tablespoon coarsely ground black pepper

Instructions:
Place racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with foil and fit with wire racks. Place bacon on racks and sprinkle with half of pink and black pepper. Bake 15 minutes, turn, sprinkle with remaining pink and black pepper, and rotate baking sheets. Bake bacon until brown and crisp, 15–20 minutes longer.
Chocolate-Pistachio Sablés

Ingredients:
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoons baking soda
1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups (lightly packed) light brown sugar
1 teaspoon vanilla extract
1 large egg white
5 ounces bittersweet or semisweet chocolate, chopped
1 cup unsalted, shelled raw pistachios, coarsely chopped
Flaky sea salt (such as Maldon)

Instructions:
Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
Divide dough into 4 pieces. Roll each piece into an 8"–long log about 1 1/2" in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)
Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4"–thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2" apart.
Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10–12 minutes. Transfer to wire racks and let cool.
MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.
Pound Cake with Grand Marnier-Poached Apricots

Ingredients:
2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 teaspoon kosher salt
1/2 teaspoons cream of tartar
1/2 teaspoons ground cardamom
2 cups superfine sugar
6 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
2/3 cup Grand Marnier
2/3 cup granulated sugar
2 cups dried apricots (about 8 ounces)
1 1 1/2" piece peeled ginger, sliced
Lightly sweetened whipped cream (for serving)
A 10"-diameter tube pan or angel food cake pan

Instructions:
Place a rack in middle of oven; preheat to 325°F. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.
Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6–8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.
Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.
DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
Bring Grand Marnier, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20–25 minutes. Let cool.
Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.
DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.
Soba and Maitake Mushrooms in Soy Broth

Ingredients:
2 garlic cloves, peeled, crushed
1 1" piece peeled ginger, thinly sliced
1/2 cup reduced-sodium soy sauce
1/2 cup dried wakame (optional)
2 tablespoons vegetable oil
1/2 pound maitake mushrooms, torn into large pieces
Kosher salt, freshly ground pepper
8 ounces soba (Japanese-style noodles)
4 baby turnips or radishes, trimmed, thinly sliced
4 large egg yolks
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds

Instructions:
Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10–12 minutes. Transfer to a large plate.
Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.
Chewy Molasses Cookies

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoons ground cardamom
1/2 teaspoons kosher salt
1 large egg
1/2 cup (1 stick) unsalted butter, melted
1/3 cup granulated sugar
1/3 cup mild-flavored (light) or robust-flavored (dark) molasses
1/4 cup (packed) dark brown sugar
Coarse sanding or raw sugar (for rolling)

Instructions:
Place racks in lower and upper thirds of oven; preheat to 375°F. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart.
Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy), 8–10 minutes. Transfer to wire racks and let cool.
MAKE AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.
Standing Rib Roast with Aioli

Ingredients:
1 shoulder-end 4-bone standing beef rib-eye roast, preferably dry-aged (about 8 pounds), chine bone removed
Kosher salt, freshly ground pepper
2 large egg yolks
2 garlic cloves, finely grated
1/2 cup grapeseed or vegetable oil
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil

Instructions:
Generously season beef with salt and pepper. Wrap tightly in plastic and chill at least 1 day.
Let beef sit at room temperature 2 hours.
Preheat oven to 400°F. Place beef on a rack set inside a roasting pan. Roast until nicely browned, 35–40 minutes. Reduce oven temperature to 275°F and continue roasting until an instant-read thermometer inserted into the thickest part of beef registers 115°F for medium-rare, 1–1 1/2 hours longer. Transfer roast to a cutting board with ribs pointing upward and let rest at least 30 minutes.
Meanwhile, whisk egg yolks and garlic in a medium bowl. Whisking constantly, gradually add grapeseed oil, drop by drop at first, and whisk, adding 1 tablespoon lemon juice by the teaspoonful as aioli thickens (juice will thin aioli so it's easier to whisk), until it is thickened and smooth. Gradually whisk in olive oil, adding water by the teaspoonful if aioli gets too thick. Season with salt; cover and chill.
Cut meat off bones, following curve of ribs, and thinly slice. Or, cut between ribs into massive chops for sharing. Serve with aioli.
DO AHEAD: Rib roast can be seasoned 2 days ahead; keep chilled. Aioli can be made 1 day ahead; keep chilled.
Ultimate Sugar Cookies

Ingredients:
3/4 teaspoons kosher salt
1/2 teaspoons baking powder
3 cups all-purpose flour, plus more for rolling
1 1/2 cups (2 1/2 sticks) chilled unsalted butter, cut into 1/2" pieces
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract

Instructions:
Place racks in lower and upper thirds of oven; preheat to 325°F. Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two 3/4"-thick disks; wrap in plastic. Chill at least 2 hours.
Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about 1/4" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
Bake cookies, rotating baking sheets halfway through, until edges are golden, 12–16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.
Decorate cooled cookies as desired.
MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze.
Slow-Cooked Short Ribs with Gremolata

Ingredients:
6 10" English-style bone-in beef short ribs (about 10 pounds)
Kosher salt, freshly ground pepper
freshly ground pepper
1/2 cup coarse fresh breadcrumbs
2 garlic cloves, finely grated
1 cup chopped fresh flat-leaf parsley
1/2 cup grated peeled horseradish or 2 tablespoons prepared horseradish
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
4 lemons
halved

Instructions:
Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2 1/2–3 hours. Uncover pan and increase oven temperature to 400°F. Roast until ribs are browned on top, 25–30 minutes longer.
When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 tablespoons oil in a small bowl; season gremolata with salt and pepper.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.
Roast Beef Stock

Ingredients:
5 pounds veal or beef marrow bones, 4 peeled carrots, 4 celery stalks, 2 halved peeled onions, 1 halved head of garlic, 1/2 bunch flat-leaf parsley stems, 4 thyme sprigs, 2 bay leaves, 1/4 teaspoons black peppercorns

Instructions:
Preheat oven to 450°F. Roast 5 pounds veal or beef marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes. Cut 4 peeled carrots and 4 celery stalks into 3" pieces; add to pan along with 2 halved peeled onions and 1 halved head of garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes.
Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add 1/2 cup water, and stir, scraping up browned bits; add liquid to pot along with 1/2 bunch flat-leaf parsley stems, 4 thyme sprigs, 2 bay leaves, and 1/4 teaspoons black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.
DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Lamb Pot Roast with Oranges and Olives

Ingredients:
1 4–5-pound boneless lamb shoulder
Kosher salt, freshly ground pepper
6 garlic cloves, thinly sliced
2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds
1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped
2 tablespoons chopped fresh savory or rosemary
1 teaspoon crushed red pepper flakes
1 1/2 cups beef stock or low-sodium chicken broth
1 1/2 cups dry red wine
1 cup tomato purée

Instructions:
Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2" before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.
Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1" border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1" intervals with kitchen twine.
Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30–40 minutes. Remove lamb from oven.
Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2–3 hours. Season with salt and pepper, if needed.
Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.
DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.
Snapper Crudo with Chiles and Sesame

Ingredients:
2 Fresno chiles or jalapeños, seeded, chopped
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Kosher salt
8 ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced
Fresh cilantro leaves (for serving)
Extra-virgin olive oil (for serving)
1 teaspoon toasted sesame seeds
Flaky sea salt (such as Maldon)

Instructions:
Pulse chiles, orange zest, orange juice, lemon zest, and lemon juice in a food processor until very finely chopped; season chile paste with kosher salt.
Arrange snapper on chilled plates. Top with chile paste and cilantro, drizzle with oil, and sprinkle with sesame seeds and sea salt.
DO AHEAD: Chile paste can be made 4 hours ahead. Cover and chill.
Easy Does It, Baby

Ingredients:
6 sprigs thyme, 1 750-milliliter bottle Aperol, 1 750-milliliter bottle blanc or dry vermouth, preferably Dolin, 4 cups fresh pink grapefruit juice, 1 750-milliliter bottle dry sparkling rosé, 2 cups club soda

Instructions:
Combine thyme sprigs, Aperol, vermouth, and grapefruit juice in a punch bowl and chill 2–6 hours.
Thirty minutes before serving, add ice cubes or ice ring, wine, and club soda.
Jerusalem Artichokes with Salsa Verde

Ingredients:
3 pounds Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1 1/2" pieces
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
4 anchovy fillets packed in oil, drained, finely chopped
2 garlic cloves, finely grated
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons drained capers, chopped
1 tablespoon red wine vinegar
1/2 teaspoons crushed red pepper flakes

Instructions:
Preheat oven to 450°F. Toss Jerusalem artichokes with 1/2 cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25–30 minutes.
Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining 1/2 cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.
New York Sour

Ingredients:
1 large egg white, 4 ounces rye whiskey, 1 1/2 ounces fresh lemon juice, 1 ounce simple syrup, 1 ounce full-bodied red wine

Instructions:
Shake egg white, whiskey, lemon juice, and simple syrup in a cocktail shaker until frothy, about 1 minute. Fill shaker with ice and shake until outside is frosty, about 30 seconds. Strain into 2 coupe glasses. Gently pour 1/2 ounce wine over the back of a spoon held just above each drink's surface so wine floats on top.
Pork Shoulder Al'Diavolo

Ingredients:
1 skinless, boneless pork shoulder (Boston butt; about 6 pounds)
Kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon yellow mustard seeds
1/2 cup olive oil
6 garlic cloves, peeled, crushed
1 tablespoon finely grated lemon zest
2 teaspoons smoked paprika
A spice mill or mortar and pestle

Instructions:
Using the tip of a knife, lightly score fatty side of pork; season all over with salt.
Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.
Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.
Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1" intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.
Let pork sit at room temperature 1 hour.
Preheat oven to 375°F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 300°F and continue to roast until meat is very tender, 1 1/2–2 hours longer.
Transfer pork to a cutting board and let rest 30 minutes before slicing.
DO AHEAD: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.