Garlic Roasted Pork Shoulder

This garlic roasted pork shoulder recipe is so easy, it’s my go-to pork recipe. Not only is the preparation a breeze, it can be cooked in the oven or the slow-cooker, which is a huge perk when you’re looking for a homecooked meal but have a busy day ahead. While my mother-in-law typically uses a pork leg, for this recipe, I like to use pork shoulder, which is a popular cut in North Carolina, the home of pork barbecue.

There are numerous pairing possibilities for this garlic roasted pork shoulder. From Greek salad, to tzatziki, rice, mashed potatoes, cooked greens, or a pork sandwich, what you pair it with is up to you. My personal preference is to eat the pork with a side of Greek salad, if I’m looking to keep things light, or a side of Greek roasted potatoes, if looking for something heartier.

Ingredients

• 3 pound bone-in pork shoulder
• 4 garlic cloves
• 2 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1.5 teaspoon salt

Preparation

• Preheat the oven to 250 degrees
• Peel the garlic cloves and cut in halves
• Place the pork in a roasting pan or a slow-cooker
• Using a knife, poke holes in the pork and stuff each hole with a piece of garlic

• Pour the olive oil and sprinkle the oregano and salt over the pork
• Using your hands, spread evenly over the surface of the meat

• Place the pork in the oven uncovered and cook until the internal temperature of the pork reaches 190 degrees (if using a slow-cooker, follow manufacturer instructions for time and temperature settings).
• Remove from the oven and let sit for 15 minutes
• After allowing the meat to rest for 15 minutes, cut the meat off the bone. It should detach with little effort
• Greeks don’t typically shred their pork and eat it as shown above. If you wish to shred the pork, use two forks to shred the meat