This Garlic Roasted Pork Shoulder has become one of my favorite meals to set & forget, then come back to perfection every time. It’s also an inexpensive cut of meat that yields a lot of bang for the buck, which is important when you have 3 kids that eat more than most adults!
Garlic Roasted Pork Shoulder (page 214 in the book “The Paleo Approach Cookbook” by Sarah Ballantyne, PhD):
Garlic Roasted Pork Shoulder Recipe
Write a review
- 1 small head of garlic, crushed.
- 2 teaspoons of salt
- 3 tablespoons minced fresh oregano
- 1 1/2 tablespoons of apple cider vinegar
- 1 1/2 tablespoons of fresh lemon juice
- 1 (3-4 lb) pork shoulder (also known as a boston butt)
- Combine the garlic, salt, oregano, apple cider vinegar, and lemon juice in a small bowl.
- Pat the pork dry with a few paper towels, lay out a layer of plastic wrap large enough to wrap and seal the pork in after you've seasoned it. Place the pork in the center.
- Rub the seasoning mixture from the bowl over the entire surface of the pork shoulder. Then, wrap the pork tightly in the plastic wrap, place in a dish and refrigerate overnight to marinate.
- Remove the pork shoulder in the morning and let it warm to room temp for at least one hour before placing it in the oven. Preheat your oven to 275 degrees fahrenheit.
- Low & Slow cooking here, remove the plastic wrap & place the pork in a roasting pan. Roast at 275 degrees for approximately 6 hours until the meat is fork-tender.
- The meat can be sliced or "pulled" for serving (using two forks) creating a shredded pork that can be served with Sarah's Barbecue sauce, also featured in the book.
- SENSITIVITY WARNING: FODMAP
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/