Roasted Pork Shoulder

This slow roast pork shoulder recipe leaves the meat so flavorful and tender you can almost cut it with a fork. By leaving the skin on, then scoring the fat, the flavors of garlic, oregano, pepper and a coarse salt, penetrate deep into the meat as it marinates and then slow roasts to perfection.

Roasted Pork Shoulder
Serves 10-12
Recipe courtesy of Tyler Florence

Ingredients:
1 boneless pork shoulder (about 4 pounds), skin on
4 garlic cloves, smashed
1 handful fresh oregano
4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
1 tablespoon coarsely ground black pepper
3 tablespoons vegetable oil
2 tablespoons white wine vinegar

Directions:
Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.  Mash the garlic, oregano, salt and pepper into a paste on a cutting board with the flat side of the knife: place the garlic paste in a bowl and stir in the oil and vinegar.  Rub the paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture-this will help form a crust on the outside when cooked.  Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

Allow the meat to sit at room temperature for 30 minutes before cooking.  Preheat the oven to 350 degrees F.

Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.  Let the meat rest on a cutting board for 10 minutes before slicing.

Enjoy!

59 thoughts on “Roasted Pork Shoulder

  1. I've only cooked pork shoulder a handful of times (Tyler's pulled pork) and it has always been for bbq sandwiches. This looks like a fantastic way to change it up a bit! Gotta love all that smashed garlic:D

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  2. We had pork roast last night, but it was pork loin bone in. We do like pork shoulder it a lot moister, and full of flavor. Yours looks fantastic! What a great photo! I haven't tried to marinate it overnight. I'll use this delicious recipe next time.

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  3. UGH! I need this, the weather is murky and cold and I am craving something roasted that will consume the house with a lovely scent. I love that I have all the ingredients!!! Thanks doll!

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  4. Yummy! And your pictures are always so great – I have the exact same cutting board but I can guarantee if *I* were to take a picture of anything on my cutting board it wouldn't look nearly as mouth-watering.

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  5. That is one gorgeous platter of meat :-). I love that you left the skin on. It always amazes and thrills me when a handful of ingredients can produce something so delicious. I hope you are having a wonderful day. Blessings…Mary

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  6. This looks like its cooked to perfection. Awesome job. I sometimes have a hard time knowing when food is done. Luckily never made myself sick… yet LOL.Have a wonderful weekend.*kisses* HH

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  7. Hmmm…my plans to make gumbo tomorrow may have just changed! I think a slice or two of that, some chewy bread to mop the juices and a green salad might be just the ticket. Salute!

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