Best 2 Garlic Roasted Pork Shoulder Recipes

Garlic Roasted Pork Shoulder, a succulent and flavorful dish that captivates taste buds with its tender meat and aromatic crust, takes center stage in this culinary exploration. Our recipe guide presents a symphony of flavors, featuring a delightful blend of garlic, herbs, and spices that infuse every bite with savory goodness. Embark on a culinary journey as we unveil the secrets to creating this succulent pork shoulder, complemented by an array of tempting side dishes. Discover the art of slow roasting, allowing the meat to absorb the essence of the marinade, resulting in a fall-off-the-bone texture that melts in your mouth. Our comprehensive guide also includes mouthwatering accompaniments such as creamy mashed potatoes, crisp roasted vegetables, and a tangy apple sauce, elevating the pork shoulder experience to new heights. Prepare to indulge in a feast that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC-ROASTED PORK SHOULDER

Garlic-Roasted Pork Shoulder image

Provided by Maggie Ruggiero

Categories Garlic Pork Roast Winter Oregano Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1 head garlic, cloves peeled
2 tablespoons plus 1 teaspoon kosher salt, divided
1 1/2 tablespoons dried oregano
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
1 (7- to 7 1/2-pound) bone-in pork shoulder with skin
Accompaniment: lime wedges

Steps:

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.
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.
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). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
Meanwhile, preheat oven to 350°F with rack in middle.
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. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. 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.
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.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.

ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD, AND GARLIC

Roasted Pork Shoulder with Rosemary, Mustard, and Garlic image

Categories Pork Dinner Roast

Number Of Ingredients 8

Ingredients

1 tablespoon Garlic, chopped
2 Anchovies, rinsed
1 tablespoon Fresh rosemary, chopped
1 teaspoon Kosher salt
1/2 teaspoon Ground black pepper
2 tablespoons Olive oil
1 tablespoon Coarse Dijon mustard
3 pounds Boneless pork shoulder, trimmed of excess fat and tied if necessary

Steps:

In a small food processor, combine the garlic, anchovies, rosemary, salt, and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over ht spork shoulder, loosely cover it with plastic wrap and refrigerate from 2 to 24 hours.
Preheat the oven (or Traeger) to 425 degrees. Set the meat on a rack in a roasting pan. Roast for 20 minutes, then reduce the heat to 325 degrees. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees, about 4 hours. Remove the pork from the oven and let rest for 10 minutes.

Tips:

Choose the right cut of meat: Pork shoulder, also known as pork butt, is the ideal cut for this recipe. It's a fatty and flavorful cut that becomes incredibly tender when cooked low and slow.
Don't be afraid to use a lot of garlic: The garlic is what gives this dish its signature flavor. Don't be shy about adding a whole head of garlic, or even more if you like.
Roast the pork shoulder at a low temperature: This will help to render the fat and make the meat fall-apart tender. The ideal temperature is between 275°F and 300°F.
Let the pork shoulder rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and moist dish.

Conclusion:

This garlic roasted pork shoulder is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of garlic, herbs, and spices creates a flavorful crust on the outside of the pork, while the inside remains tender and juicy. Serve this dish with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.