Name: Chef John's Garlic-Studded Roast Pork
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Bone-in pork shoulder roast - 3 ½ pounds; Garlic, halved - 6 cloves; Olive oil - 1 tablespoon; Kosher salt and freshly ground black pepper to taste - 1 tablespoon; Italian seasoning - 1 tablespoon; Dried rosemary - 1 teaspoon; Cayenne pepper, or to taste - 1 pinch; Olive oil - 1 tablespoon; Thinly sliced baby romaine lettuce - ¼ cup; Halved cherry tomatoes - ¼ cup; Red wine vinegar - 3 tablespoons; Cooked white beans - 2 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Garlic-Studded Roast Pork

1. Bone-in pork shoulder roast - 3 ½ pounds

2. Garlic, halved - 6 cloves

3. Olive oil - 1 tablespoon

4. Kosher salt and freshly ground black pepper to taste - 1 tablespoon

5. Italian seasoning - 1 tablespoon

6. Dried rosemary - 1 teaspoon

7. Cayenne pepper, or to taste - 1 pinch

8. Olive oil - 1 tablespoon

9. Thinly sliced baby romaine lettuce - ¼ cup

10. Halved cherry tomatoes - ¼ cup

11. Red wine vinegar - 3 tablespoons

12. Cooked white beans - 2 cups

How to cook deliciously - Chef John's Garlic-Studded Roast Pork

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.

3. Stage

Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.

4. Stage

Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.

5. Stage

Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.

6. Stage

Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.

7. Stage

Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.