Garlic-Roasted Pork Shoulder

Name: Garlic-Roasted Pork Shoulder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 3 kilograms bone-in pork shoulder with skin; 1 head garlic, cloves peeled; 2 Tbsps kosher salt, divided; 2 Tbsps fresh lemon juice; 8 servings Accompaniment: lime wedges; 2 Tbsps dried oregano; 2 Tbsps distilled white vinegar

Garlic-Roasted Pork Shoulder is a gluten free, dairy free, and primal recipe with 8 servings. One portion of this dish contains roughly 48g of protein, 17g of fat, and a total of 370 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of pork shoulder, garlic, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes. 1 person found this recipe to be yummy and satisfying. It works well as a rather cheap main course.

Instructions

Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.

Ingredients you will need

Kosher Salt

Lemon Juice

Oregano

Vinegar

Garlic

Pepper

Equipment you will use

Mortar And Pestle

Knife

Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.

Ingredients you will need

Bone

Pork

Equipment you will use

Knife

Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp).

Ingredients you will need

Kosher Salt

Garlic

Pork

Dry Seasoning Rub

Equipment you will use

Knife

Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.

Ingredients you will need

Pork

Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.

Ingredients you will need

Marinade

Pork

Equipment you will use

Roasting Pan

Meanwhile, preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more.

Ingredients you will need

Water

Meat

Pork

Equipment you will use

Baking Paper

Aluminum Foil

Frying Pan

Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.

Equipment you will use

Cutting Board

Frying Pan

Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat.

Equipment you will use

Sieve

Bowl

Frying Pan

Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.)

Ingredients you will need

Pork Roast