Garlic-Studded Roast Pork Shoulder

Follow our step-by-step guide on how to make Garlic-Studded Roast Pork Shoulder.

1. Step 1

   Begin by preheating your oven to a cozy 325°F (165°C).

2. Step 2

   With a sharp knife in hand, create about six small slits on each side of the pork roast, tucking in half a clove of garlic into each one for a burst of flavor.

3. Step 3

   Generously rub the roast with a tablespoon of olive oil, then season it liberally with kosher salt and freshly cracked black pepper.

4. Step 4

   For an aromatic touch, sprinkle Italian seasoning, dried rosemary, and a hint of cayenne pepper over the entire surface.

5. Step 5

   Nestle the seasoned roast into a roasting pan and let it bask in the preheated oven for three hours, filling your kitchen with mouthwatering aromas.

6. Step 6

   Once the time is up, turn off the oven but allow the roast to rest inside for an additional hour, letting the flavors meld beautifully.

7. Step 7

   After resting, refrigerate the roast for at least eight hours or overnight to enhance its tenderness.

8. Step 8

   When you're ready to serve, slice the chilled pork into half-inch thick pieces, carefully removing any visible garlic to avoid burning.

9. Step 9

   In a heavy skillet, warm a tablespoon of olive oil over medium-low heat and sear the pork slices until they develop a golden-brown crust, about ten minutes per side.

10. Step 10

    Meanwhile, in a bowl, combine sliced baby romaine lettuce with halved cherry tomatoes, drizzling with red wine vinegar and tossing to coat evenly.

11. Step 11

    In a saucepan, gently heat the cooked white beans over low heat.

12. Step 12

    To assemble your dish, layer approximately one-third cup of white beans in a large, shallow soup plate, top it with a slice of the perfectly seared pork shoulder, and finish with a generous scoop of the vibrant lettuce mixture.

13. Step 13

    Enjoy this delightful meal that brings warmth and comfort to your table.