Slow roasted pork shoulder with garlic and fresh herbs, delivering tender, flavorful meat for gatherings.
# What You Need:
→ Pork
01 - 1 bone-in pork shoulder (4–5 lb; 1.8–2.3 kg), skin scored
→ Herb Rub
02 - 4 cloves garlic, minced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme, chopped
05 - 1 tbsp fresh sage, chopped
06 - 2 tsp kosher salt
07 - 1 tsp black pepper
08 - 2 tbsp olive oil
→ Roasting
09 - 1 large onion, quartered
10 - 2 carrots, cut into chunks
11 - 1 cup dry white wine or chicken broth (240 ml)
# Steps:
01 - Preheat oven to 325°F (165°C).
02 - Combine garlic, rosemary, thyme, sage, kosher salt, black pepper, and olive oil in a bowl to form a paste.
03 - Pat pork shoulder dry and evenly rub herb paste over all surfaces, working it into the scored skin.
04 - Place quartered onion and carrot chunks in a large roasting pan and set the pork shoulder on top, skin side up.
05 - Pour white wine or chicken broth around the pork in the pan, avoiding pouring over the meat.
06 - Roast uncovered for 2.5 to 3 hours until deep golden brown and the internal temperature reaches 195°F (90°C) for shredding.
07 - Increase oven temperature to 450°F (230°C) for the final 15 minutes to crisp the skin, if desired.
08 - Remove pork from oven, loosely tent with foil, and rest for 20 minutes before carving or shredding. Serve with pan juices and roasted vegetables.
