Simple Roasted Pork Shoulder

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This was the best pork shoulder recipe I have ever tried. I changed it a bit, I upped the garlic because IMO there is no such thing as too much garlic and then I wrapped it in bacon and lowered the cooking temperature to 300 after the initial 425 instead of 325. It was melt-in-your-mouth tender and moist and the flavor was just out of this world. I was hesitant about cooking it to 185 as the temperature for pork has changed and pork can be very dry when cooked to the old temperature, but this was not dry. This was delicious. I'll never cook pork shoulder any other way.

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The BEST pork shoulder ever! My family refuses to eat it any other way.

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Love this - simple and yummy and a "why did I think of this" kind of recipe.

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Tried this on a 7 lb shoulder. I wasn't sure about the amount of salt and pepper, so I used about a tablespoon each and lots of minced garlic. I cooked it for a long time since I couldn't seem to get to the internal 185 degree mark, so it ended up kind of dry. It was OK. I think next time I'll wrap it in aluminum foil the first few hours.

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I marinated over night. Be sure to cover when roasting.

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Excellent but came out a little dry, will still do it again

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Okay, I'm a pretty good cook and I'm excellent at following recipes. My main concern before I began this recipe was burning garlic. Sure enough, the garlic burned. This roast doesn't have much of a flavor except the unpleasant taste of burnt garlic. Will never cook again.

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I prepared this for Thanksgiving instead of traditional turkey (by request from my husband and brother-in-law and they absolutely loved it! Extremely juicy with excellent flavor. I also had it marinating overnight, just to make things a little easier in the morning and am glad I did. Will make again!

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I reviewed this some time ago, prepared as written, and I have not changed my mind, because it is 5 stars fantastic.
As I continued to use this recipe, I tried it with garlic paste, salt and pepper and no oil and rubbed it all over the roast, and it is divine as well, and a little less oily if you dont have time to use a fat separator.
Do not be skeptical about the dry roasting as apposed to braising method, but if you require lots of gravy for a crowd, adding some good stock to the bottom of the pan the last half hour really helps increase the gravy yield and does not impact the tenderness or flavor of the meat. Toss the other methods just once and try this; you won't regret it.

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This recipe is really good! I did however made a few slight changes that make a huge difference when cooking this pork roast. I first cut slits on the fatty side of the pork. You can follow the recipe, wrap it up in plastic and marinate it over night or for 3 hours, which is even better. If your like me and decide on dinner last minute, you can skip that step. I put the pork in a shallow metal pan. Place the fatty side up. Cut slits across. Make the mixture as directed, I add fresh oregano, or dried, a teaspoon of white wine vinegar. I rub the mixture on, making sure it gets in-between the cuts. This allows the salt to take out the moisture while cooking and it makes the pork nice and crusty on the top. Bake as directed and boil your favorite veggies & potatoes. Makes great sandwiches with leftovers!!