315 minutes
A succulent pork shoulder roast flavored with a rich blend of garlic, rosemary, and black pepper, slow-roasted to perfection.
Boneless Pork Shoulder, whole
0 lb
Garlic Clove, minced
each
Fresh Rosemary, finely chopped
to taste
to taste
to taste
1. Season the Pork
Season the boneless pork shoulder thoroughly with minced garlic, a generous amount of finely chopped rosemary, freshly ground black pepper, and salt. Massage the seasoning into the meat ensuring it is well coated.
2. Marinate the Pork
Cover the seasoned pork shoulder and let it marinate in the refrigerator for at least two hours, allowing the flavors to penetrate deeply into the meat.
3. Roast the Pork
Preheat the oven to 325°F (165°C). Place the marinated pork shoulder in a roasting pan and roast in the oven for about three hours until the pork is golden brown and tender.
4. Rest the Pork
Remove the pork from the oven and let it rest for about 15 minutes on a cutting board or platter before slicing. This allows the juices to redistribute throughout the meat.
Select a pork butt with a balance of fat and meat, ideally bone-in for flavor and tenderness.
Cook to an internal temperature of about 195°F for optimal tenderness.
Rest the pork for at least 30 minutes under foil after roasting for juicier meat.
Start at high heat to form a crust, then lower to 300°F to cook slowly to tenderness.
Dry brine with salt overnight to enhance flavor and moisture retention.
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