Garlic Pork Shoulder

Kitchen Tested
  • Yield 12 servings

Try this Cuban-inspired dish with barbecue sauce, in stews, on a bun, or served with rice and vegetables.

pork shoulder
Mark Boughton Photography / styling by Teresa Blackburn

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.


1 garlic head, separated into cloves and peeled
1 tablespoon kosher salt
1 tablespoon whole black peppercorns
2 cups loosely packed fresh oregano leaves
1/4 cup olive oil
2 tablespoons white wine vinegar
1 (4- to 4 1/2-pound) bone-in pork shoulder


  1. 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.
  2. Preheat oven to 350F.
  3. 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.



Get every new post delivered to your Inbox.

Join 262 other followers