Chef John's Garlic-Studded Roast Pork Recipe -
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
  • PREP

    15 mins
  • COOK

    4 hrs 20 mins

    12 hrs 35 mins


  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!


13 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.

Jan 21, 2015

This is just like Grandma made! The flavor was incredible for such a simple recipe. It will definitely become a regular in our house. Look forward to trying more recipes from Chef John. Thank you for sharing!

Feb 18, 2015

This is the first review I've ever posted here, but I had to rave! I was a little nervous about so few reviews, but every one was so positive I tried this on the mystery roast I found in the freezer (since I have no idea what I originally intended to do with it!). That's actually how I found this, by searching the roast as an ingredient. I like that I had all the ingredients for the roast on hand, although not the accompaniments. My whole family thought it was fantastic. I really love the make-ahead portion; this would be great for company because the time-consuming part is already done. Thanks for the great recipe AND video!

Nov 06, 2014

I made this per instructions, but served it on Chef John's "beans & greens" instead of using the salad topper. Excellent flavor - juicy & tender. A keeper for sure! Thanks, CJ! I love YOU and all of your recipes that I've tried. (Yours are the only videos I entertaining & informative!)

Nov 04, 2014

This was AMAZING! Like serve-your-boss-and-his-wife-amazing! Followed the recipe exactly and all the ingredients melded so well and the presentation was beautiful. Definitely will make again!

Oct 01, 2014

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.


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  • 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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