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Pork Shoulder Roast

A succulent and flavorful pork shoulder roast that brings comfort to your family dinners, enhanced by aromatic herbs and garlic.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Pork and Seasoning
  • 4 pounds boneless pork shoulder, excess fat trimmed Opt for organic if possible.
  • 1 tablespoon Kosher salt For the dry brine.
  • 1 tablespoon light brown sugar For caramelization.
  • ½ teaspoon ground black pepper For seasoning.
  • 6 cloves fresh garlic, minced Adds a fragrant punch.
  • 2 teaspoons minced fresh herbs (rosemary, thyme, sage) For the herb paste.
Cooking Ingredients
  • 1 large yellow onion, cut into thick slices Provides sweetness.
  • 6 sprigs fresh herbs (rosemary, thyme, sage) Use generously for flavor.
  • ½ cup chicken broth To keep things moist.
  • ¼ cup olive oil For the garlic herb rub.
  • ¼ teaspoon Kosher salt For the garlic herb mix.
  • ½ teaspoon ground black pepper To enhance flavors.
  • as needed olive oil For roasting.

Method
 

Preparation
  1. Dry brine the pork overnight by mixing together the Kosher salt, brown sugar, ground black pepper, and minced fresh herbs. Rub this mixture all over the pork shoulder and refrigerate overnight.
  2. The next day, preheat your oven to 425°F (220°C) and allow the pork to sit for 30 minutes.
Initial Roasting
  1. Pat dry the pork and drizzle with olive oil. Sprinkle ground black pepper for flavor, and roast uncovered for 20 minutes.
Garlic Herb Rub
  1. Meanwhile, make the garlic herb rub by combining minced garlic, minced herbs, olive oil, salt, and black pepper into a paste.
Lowering Temperature
  1. After the initial roasting, lower the oven temperature to 300°F (150°C).
Adding Rub and Onions
  1. Spread the garlic herb rub over the pork, layer onions around it, and pour chicken broth in the pan.
Final Roasting
  1. Return pork to the oven and roast for an additional 2.5 to 3 hours until the internal temperature reaches 190-200°F (88-93°C).
Resting
  1. Let the roast rest for 15 minutes before slicing to allow juices to redistribute.

Notes

Consider adding chipotle for a smoky flavor or adjust the herbs to your taste. Leftovers can be stored for up to four days.