Description

This is a great recipe for entertaining as it is fairly hands-off, leaving you time to chat with your company. It can be served warm or at room temperature so timing can be as relaxed as you like.

Ingredients

Scale

4 lb Boneless Pork Shoulder

2-3 Tablespoons Olive Oil

4-6 cloves of garlic, minced

4 sprigs fresh thyme (or more to taste)

1 teaspoon freshly ground black pepper

2 teaspoons kosher salt (or more to taste)

½ cup dry white wine (optional, for deglazing pan)

1 tablespoons dijon mustard (optional, for deglazing pan)

Instructions

Preheat your oven to 475 degrees Fahrenheit.
Mash together the garlic, thyme, salt, and pepper in a small bowl. Mix in the olive oil.
Using your hand (or a pastry brush), spread the combined seasonings over all sides of your pork shoulder.
Place a roasting rack in a roasting pan. Place the seasoned pork shoulder on the rack and place the pan in your preheated oven.
Roast the pork for 30 minutes. Then reduce the temperature to 325 degrees F.
Continue roasting for approximately 2 hours, or until the internal temperature of the shoulder reaches 145 degrees F.
Remove the pan from the oven and set the rack. Cover the shoulder with foil and allow it to rest for 5 minutes to 2 hours, depending on your timing and your desired serving temperature. Slice into 1/2" slices and serve.
Optional: If you would like to make a pan sauce from the drippings: Set the roasting pan over two burners on your stove, turning them both to medium heat. Remove excess fat from the drippings. Add the white wine to the drippings and allow the liquids to come to a simmer. Add the dijon mustard and allow the sauce to thicken to your liking. Serve with the roast pork. This will not sit well, so I recommend serving this immediately or reheating just before you plan to eat if you are allowing your pork to cool.

Notes

If you've got the time, you can coat the pork in the seasoned olive oil paste the day before you roast it. If you choose to do this, wrap the shoulder in plastic wrap and refrigerate it overnight. Take it out of the fridge the next morning and allow the roast to come to room temp before you roast it (step 4).
On a hot summer day, I like to enjoy this pork casually at room temperature with fresh and bright side dishes.

Prep Time: 25 minutes
Cook Time: 240 minutes
Method: Roasting

Nutrition

Serving Size:
Calories: 180
Sugar: 0 g
Sodium: 519 mg
Fat: 7.9 g
Carbohydrates: 1.4 g
Protein: 21 g
Cholesterol: 62.2 mg

Keywords: Pork, Roast, Garlic, Herbs