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Chef John's Garlic-Studded Roast Pork
Chef John's Garlic-Studded Roast Pork
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Prep Time:
20 minutes
Cook Time:
200 minutes
Total Time:
760 minutes
Tender roast pork infused with garlic, rosemary, Italian seasoning, and cayenne by Chef John.
Ingredients:
  • 3.5 pounds bone-in pork shoulder roast
  • 6 cloves garlic, halved
  • kosher salt and freshly ground black pepper to taste
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried rosemary
  • 1 pinch cayenne pepper, or to taste
  • 0.25 cup thinly sliced baby romaine lettuce
  • 0.25 cup halved cherry tomatoes
  • 3 tablespoons red wine vinegar
  • 2 cups cooked white beans
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) to create the perfect baking environment.
  • Score the pork roast with six incisions on each side using a sharp knife. Stuff each hole with half a garlic clove. Massage the roast with 1 tablespoon of olive oil. Season generously with kosher salt, black pepper, Italian seasoning, rosemary, and cayenne pepper. Transfer the roast to a roasting pan.
  • Roast in the preheated oven for 3 hours. Let it rest inside the turned-off oven for 1 hour. Refrigerate the roast for 8 hours to overnight.
  • Slice the chilled pork into 1/2-inch-thick slices, removing any garlic from the surface to prevent burning. Sprinkle slices with salt for seasoning.
  • In a heavy skillet over medium-low heat, sear pork slices in 1 tablespoon of olive oil until browned and crusty, about 10 minutes per side.
  • Combine fresh, crisp lettuce and juicy tomatoes in a bowl. Drizzle with tangy red wine vinegar and toss gently to ensure each bite is perfectly dressed.
  • Gently warm the beans in a saucepan on low heat. Arrange approximately 1/3 cup of white beans in a large shallow soup plate. Place a slice of pork shoulder on top of the beans and top it with roughly 1/4 cup of lettuce mixture.

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