This pork roast is as effortless as it is impressive.
Spike Gjerde, the James Beard Award–winning chef at restaurants like A Rake’s Progress in Washington, D.C., and Woodberry Kitchen in Baltimore, approaches local sourcing with religious fervor. He forgoes olive oil and lemons, using locally grown and pressed oils and vinegars in their place. His team dries mint, lavender, peaches, and cherries—and even makes garlic powder. He refuses to buy from distributors, even when they buy from local growers, because he wants every penny to go the farm.
1 teaspoon fish pepper flakes or crushed red pepper4 medium Pink Lady apples, cut into 3/4-inch wedgesHow to Make ItStir together miso, oil, sugar, and fish pepper flakes in a small bowl. Rub mixture all over pork shoulder. Using kitchen twine, tie pork shoulder to shape into a uniform size. Wrap tightly in plastic wrap, and chill 8 hours or overnight.Preheat oven to 300°F. Arrange onion slices in a single layer in a large cast-iron skillet. Unwrap pork shoulder; place on top of onions.
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