Chef John's Garlic-Studded Roast Pork Recipe - Allrecipes.com
Chef John's Garlic-Studded Roast Pork Recipe
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Chef John's Garlic-Studded Roast Pork
See how to make an herb-rubbed, garlic-studded pork shoulder roast. See more
  • READY IN 12+ hrs

Chef John's Garlic-Studded Roast Pork

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    4 hrs 20 mins
  • READY IN

    12 hrs 35 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
  3. Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
  4. Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
  5. Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
  6. Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
  7. Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.
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Reviews More Reviews

Feb 03, 2014

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.

 
Jan 17, 2014

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!

 

7 Ratings

Dec 15, 2013

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.

 
Jun 14, 2014

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!

 
Mar 18, 2014

This came out so flavorful and was easy to make!

 

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Nutrition

  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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