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.