Garlic Studded Pork Shoulder

Total Time:
3 hr 20 min
20 min
3 hr

12 servings

  • Pork:
  • One 4-to-5-pound boneless pork shoulder
  • Salt and freshly ground black pepper
  • 4 branches fresh rosemary
  • 10 cloves garlic, thinly sliced
  • 2 onions, chopped
  • 1 carrot, peeled and chopped
  • 2 stalks celery, chopped
  • Pan Gravy:
  • 2 tablespoons flour
  • 2 cups chicken stock
  • Salt and freshly ground black pepper
  • Special equipment: Butcher's string
Watch how to make this recipe.
  • For the pork: Preheat the oven to 325 degrees F.

  • Sprinkle the shoulder liberally on all sides with salt and pepper. Truss the roast by taking butcher's string and tying one string tautly lengthwise and 4 shorter strings widthwise (about 1 1/2 inches apart).

  • Place the roast fat-side up. With a paring knife, make several small incisions into the fat. Cut the rosemary sprigs into 1-inch segments. Place the sliced garlic and rosemary into each incision.

  • Scatter the chopped onion, carrots and celery in the bottom of a heavy-bottomed roasting pan. Then set the shoulder on top of the vegetables and add 1 quart of water. Place into the oven and roast until the pork registers an internal temperature of 155 degrees F on a meat thermometer, about 2 1/2 hours. Let the meat rest for 10 to 15 minutes before you serve it. Make a pan gravy, or reserve the pan juices and vegetables for another use.

  • For the pan gravy: Take the roast out of the pan and whisk the flour into the pan drippings. Add 2 cups chicken stock, stirring often over medium heat, until the flour is incorporated. Simmer 20 minutes, and then add salt and pepper to taste. Strain through a fine sieve.

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