Home cooks can please their guests with a simple, easy-to-perfect recipe for the day of the big game. Fette Sau (German for “fat pig”) is a barbecue restaurant specializing in dry-rubbed meats, sourced from small, local farms and smoked in-house, with its original location in Williamsburg, Brooklyn. This recipe can be cooked in a traditional oven or backyard smoker.
- 5 Lb. Pork Shoulder
- 8 oz. Kosher Salt
- ½ oz. Garlic Powder
- ½ OZ. Onion Powder
- ¼ oz. Cayanne Pepper
- ½ oz. Ground Black Pepper
- 1 oz. Dark Brown Sugar
Prepare the rub
- Combine all dry ingredients for the dry rub in a medium mixing bowl. The rub should be sifted to ensure all ingredients are evenly incorporated. The dry rub can be adjusted to your personal taste. Place the pork shoulder into the dry rub, lightly coat the entire exterior of the pork, and shake off the excess rub.
Oven roasted application
- Preheat your oven to 375 degrees. Place the coated pork shoulder in a casserole dish and leave uncovered. Roast your pork uncovered for roughly 1 hour, or until a light brown bark develops.
- Once you have achieved your bark, lower your oven to 225 degrees and slow cook the pork another 4-5 hours, basting it with the drippings.
- The pork will be ready to be taken out of the oven when the internal temperature reaches 185 degrees, or the meat is fork tender. Let the pork rest for an hour and shred into a variety of different sized pieces. Add the drippings back to the shredded pork. Season and serve
- Smoke at 225 degrees for roughly 5-6 hours or until the internal temperature reaches 185 degrees and the meat is fork tender.
- Let the pork rest for an hour and shred into a variety of different size pieces. Season and serve.
A native of New Jersey, Jason Goodman got his start in the restaurant industry after studying at Ramapo College, mastering important skills like meat-butchering and kitchen management while opening multiple locations with several prominent national restaurant groups.
Goodman first joined the Starr organization as sous chef at Parc, overseeing a large portion of the bustling French brasserie’s 70-person kitchen staff. In early 2012 he moved up to fill the executive chef role at Starr’s flagship pan-Asian experience Buddakan, which has maintained its reputation as one of Philadelphia’s most sought-after restaurants since coming onto the scene in 1998.
Today, as Executive Chef of Fette Sau, Goodman pleases Philadelphia with his masterfully prepared meats and perfectly-executed comfort foods.