Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper

1. Prepare Pork Shoulder

Remove the skin from the pork shoulder while leaving the fat intact. The fat will render during roasting and add flavor and moisture to the meat.

2. Create Aromatic Paste

Craft a fragrant paste by mincing the garlic and blending it with kosher salt. Gradually incorporate the olive oil, chopped rosemary, Dijon mustard, and freshly ground black pepper. Use a mortar and pestle or a knife to combine the ingredients into a paste.

3. Marinate Pork Shoulder

Generously rub the aromatic paste all over the pork shoulder, ensuring even coverage. Wrap the meat in plastic wrap and allow it to marinate for at least two hours to enhance the flavors.

4. Roast Marinated Pork

Preheat the oven to 325°F (163°C). Bring the marinated pork shoulder to room temperature and place it on a roasting rack inside a roasting pan. Roast the pork for approximately 3 to 4 hours, or until a meat thermometer reads 180°F (82°C). The pork should be tender and juicy.

5. Rest and Serve

Once the pork is cooked, let it rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring each slice is juicy and full of flavor.