Garlic-Studded Roast Pork Shoulder
Ingredients
- 3 1/2 lb pork shoulder roast
- 6 cloves garlic - halved
- salt and fresh ground black pepper to taste
- 1 tbsp olive oil
- 1 tbsp dried Italian herbs
- 1 tsp dried rosemary
- cayenne to taste
- cooked white beans
- handful of baby romaine
- handful of cherry tomatoes
- 3 tbsp red wine vinegar
Instructions
Step 1
Use a knife to insert into the pork shoulder roast to make some holes.Take 6 cloves garlic, Peel and halve them. Insert the garlic inside the holes. Make 5-6 per side.
Step 2
Put the pork shoulder into a large bowl. Add 1 tbsp olive oil,lots of salt and pepper,
1 tbsp dried Italian herbs,
1 tsp dried rosemary,
and some cayenne. Toss well.
Step 3
Put the pork shoulder into a baking pan. Cook it in an oven at 325F for 3 hours.Then turn off the oven, let rest 1 hour in the oven.
Step 4
Remove the baking pan. Slice the pork shoulder into thick pieces.Take off the garlic inside the pork shoulder. Sprinkle some salt on the pork.
Then sear the pork shoulder pieces on a pan over med-low heat with a little bit olive oil for about 10 minutes per side.
Step 5
Cut the baby romaine and cherry tomatoes into pieces, and put them into a large bowl.Add 3 tbsp red wine vinegar, some salt and pepper. Toss well.
Step 6
To serve, put some cooked white beans on a serving plate, then place 1 piece of pork shoulder roast on it.Topped with the tomatoes and romaine. Enjoy.