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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Recipe Summary

prep:
15 mins
cook:
4 hrs 20 mins
additional:
8 hrs
total:
12 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

  • 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.

  • 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.

  • 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.

  • Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.

  • 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.

Nutrition Facts

456 calories; protein 30.6g 61% DV; carbohydrates 14.5g 5% DV; fat 29.7g 46% DV; cholesterol 104.1mg 35% DV; sodium 326.9mg 13% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2013
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. Read More
(9)
29 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/15/2013
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. Read More
(9)
Rating: 4 stars
02/03/2014
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. Read More
(8)
Rating: 5 stars
01/17/2014
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! Read More
(6)
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Rating: 5 stars
10/01/2014
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. Read More
(3)
Rating: 5 stars
06/14/2014
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! Read More
(3)
Rating: 5 stars
01/22/2015
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! Read More
(3)
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Rating: 5 stars
02/18/2015
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! Read More
(2)
Rating: 5 stars
11/06/2014
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 watch...so entertaining & informative!) Read More
(2)
Rating: 5 stars
03/18/2014
This came out so flavorful and was easy to make! Read More
(2)