This roasted garlic pork shoulder recipe is one of my favorites. It’s slow roasted with tons of garlicky deliciousness and crispy pork skin. For me a delicious pork shoulder is the epitome of comfort food. And if you force me to chose, my favorite pork recipe I’ll take a yummy roasted garlic pork shoulder any day.
As the holiday are upon us, I’ve been debating what the main protein should be – A delicious pot roast, or a pork shoulder? It’s a tough decision.
The garlic is one of my favorite parts of this garlic roasted pork shoulder recipe. It’s stuffed with garlic and there’s a nice amount of garlic in the pork rub. Honestly, this is another one of those recipes it took years to master. Luckily, for you hubby has mastered it and I’m sharing it with you. Yup, you heard that right!! It’s hubby’s recipe. And that man can cook!! A man that can cook is sexy isn’t it?!?
Back to what’s most important the food. Yum!
For the most part, it’s a simple recipe to master. And now that hubby has given us the exact amount of ingredients. I actually think cooking this pork shoulder low and slow helps the pork remain tender and juicy. If you are juggling a lot the low and slow method can help you achieve a delicious juicy garlic roasted pork shoulder without over cooking it.
Here’s what you’ll need
Other pork shoulder recipes are often roasted at 425 for about 3 to 4 hours. This recipe is at roasted at 325 degrees F about 5 hours. It is absolutely roasted to perfection.
This roasted garlic pork shoulder recipe is roasted until the meat is tender. It is so tender it pulls apart in your hand. Yum!! Not to mention, then the skin is deliciously crispy you’ll want to eat it like it’s chips. I absolutely love the how the fat helps the skin crisp up. This crispy pork skin also called chicharron or pork rinds.
Garlic Roasted Pork Shoulder
Garlic Roasted Pork Shoulder
- 5-7 pound pork shoulder
- 1 head garlic
- 2 tablespoon kosher salt
- 1 1/2 teaspoon dried oregano
- 2 tablespoons lemon juice
- 2 tablespoons garlic powder
- 1 tablespoon ground pepper
- 2 tablespoons olive oil
- Using a mortar and pestle (or fork) mash 1/2 head garlic and 2 tablespoons of salt into a paste.
- Remove garlic salt mixture and place in a bowl. Add oregano, lemon juice, olive oil and pepper and mix well.
- Place the pork shoulder on skin side down. Using a small sharp knife cut 1 inch deep slits into the meat of the pork. Place of garlic into the … the slits. Then rub the garlic mixture all over the pork (not skin).
- Flip pork over (skin side up)and rub with remaining kosher salt. Using a sharp knife cut the skin of the pork shoulder down to the fat in a crosshatch pattern. Leave about an inch in between the cuts.
- Place pork in a large baking dish and cover with plastic wrap or foil. Allow to marinate in the fridge for 2 – 8 hours.
- Once ready to cook, preheat oven to 325 degrees F.
- Remove pork from fridge and allow to come to room temperature (about 1 hour).
- Place pork in the middle rack of the oven and roast for 5 hours or until internal temperature reaches 180 degrees F.
- After 2 to 3 hours use a silicon brush to baste pork.
- We love to slice off the fat and cut it into bit sized pieces (chicharron) then pull apart the pork.
I love to serve this roasted garlic pork shoulder with arroz con gandules (rice and peas) and maduros. This pork is also delicious shredded on top of tortillas chips covered with cheese. That sounds delicious right? Of course, who doesn’t love a good tray of pork nachos.
Any way we serve it the littles are excited to eat it up.