You are here: Home » Recipes » Garlic Pork Shoulder Garlic Pork Shoulder Recipe by Coon Rock FarmKitchen Tested Yield 12 servings Try this Cuban-inspired dish with barbecue sauce, in stews, on a bun, or served with rice and vegetables. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail When everyone gathers for a “whole farm” dinner at Coon Rock Farm near Hillsborough. N.C., “We generally cook pork because that’s what we have the most of,” says Jamie DeMent. Ingredients 1 garlic head, separated into cloves and peeled1 tablespoon kosher salt1 tablespoon whole black peppercorns2 cups loosely packed fresh oregano leaves1/4 cup olive oil2 tablespoons white wine vinegar1 (4- to 4 1/2-pound) bone-in pork shoulder Instructions Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Place pork in a large roasting pan fat side up and score top with a sharp knife. Rub garlic mixture over meat; refrigerate at least 3 hours or overnight. Preheat oven to 350F. Place pork in oven and roast about 3 hours, until the internal temperature reaches 160F. Let pork cool slightly and then chop or tear into large chunks. Recipe courtesy of Coon Rock Farm, Hillsborough, N.C.