Step 1: Roast the Pork Shoulder

1. Preheat oven to 180°C (350°F).

2. Rub the pork shoulder with salt, pepper, garlic powder, and paprika.

3. Drizzle with oil and place on a roasting rack or tray.

4. Roast for 1.5 to 2 hours, or until the skin is crisp and the meat is tender.

5. Once roasted, let it rest before slicing into thick chunks.

Step 2: Make the Kare-Kare Sauce

1. In a large pan or pot, heat annatto oil.

2. Sauté garlic and onion until softened.

3. Add peanut butter (or ground peanuts) and mix well.

4. Slowly add pork broth, stirring continuously to avoid lumps.

5. If using, add ground toasted rice for a thicker sauce.

6. Season with fish sauce, salt, and pepper to taste.

7. Simmer for 10-15 minutes, until thick and creamy.

Step 3: Cook the Vegetables

1. Blanch string beans, eggplant, banana blossom, and pechay in boiling water for 2-3 minutes or until just tender. Set aside.

Step 4: Assemble and Serve

1. Arrange roasted pork slices on a serving platter.

2. Pour kare-kare sauce over the pork or serve the sauce separately.

3. Place blanched vegetables around the pork.

4. Serve hot with bagoong alamang on the side.