Chef John's Garlic-Studded Roast Pork recipe

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Ingredients

3 ½ pounds bone-in pork shoulder roast
6 cloves garlic, halved
1 tablespoon olive oil
kosher salt and freshly ground black pepper to taste
1 tablespoon Italian seasoning
1 teaspoon dried rosemary
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
¼ cup thinly sliced baby romaine lettuce
¼ cup halved cherry tomatoes
3 tablespoons red wine vinegar
2 cups cooked white beans

Nutrition Info

455.5 calories
carbohydrate: 14.5 g
cholesterol: 104.1 mg
fat: 29.7 g
fiber: 3.9 g
protein: 30.6 g
saturatedFat: 9.8 g
servingSize: -
sodium: 326.9 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.

  3. Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.

  4. Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.

  5. Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.

  6. Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar, toss again to coat.

  7. Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate, top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

Recipe Yield

6 servings

Recipe Note

Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet;I wanted it to be solid, chewy and crusty.

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