Recipe by Chef John
"Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty."
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3 1/2 pounds
bone-in pork shoulder roast
kosher salt and freshly ground black pepper to taste
cayenne pepper, or to taste
thinly sliced baby romaine lettuce
halved cherry tomatoes
red wine vinegar
cooked white beans
Ok, I actually served this during the Super Bowl. Wife said, "Oh my god! I am at a five-star restaurant." My au-pair from S. Africa said it was great ... a 4.5 star. I would give it a 4 only because five stars for me means my eyes roll up into my head and we didn't quite get there. What I would say about this is that it is strangely difficult to find recipes for a pork shoulder roast (which is ALWAYS on sale at the super market. I LOVE port shoulder roast and usually brown it (lots of smoke and hot fat) then cook it all day real slow. This was pretty easy, albeit not available until the next day, but very easy and very good. My one complaint about the recipe is that it should give cooking time per pound because my roast was 8.5 lbs. I stuck a meat thermometer into the middle and cooked it to 160 degrees before turning off the oven. I was happy with that. You don't need to change anything with this recipe.
I was looking for a roast pork recipe "Like Mom Made". I have been looking for a recipe of this type for a long time - and this one is perfect. The key is being very generous with the spices. If you can find a roast that has not been trimmed to death - even better (more flavor).
The idea of searing the slices gives a great texture and is a step you do not want to pass up.
Great recipe! Enjoy!
Delicious. I was a little nervous trying out a recipe looking for "dry" and "chewy" pork, but everyone raved about the amazing crust, and it really was very moist as well. I didn't have time to let it rest overnight before pan-frying. I imagine it would have made it even more delicious, but it was five-star even without it.
Great recipe John! I keep messing up when I take the roast out to thaw, so I have had to reduce cooldown times in the fridge to as little as two hours! That said it has been cold when cutting and turned out lovely each time. Not sure what I'm missing by not letting it cool, but I WILL follow exactly the next time! Six stars is appropriate, thank you for sharing!
I was not surprised at how awesome my roast turned out. I've tried about a dozen of Chef John's recipes and they're always amazing. I used a 7 pound roast and added an extra hour in the oven. Pan searing made it incredible. The flavor is a great change to the same old BBQ pork we usually prepare.
This came out so flavorful and was easy to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Garlic-Studded Roast Pork
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 268
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