Garlic Pork Shoulder
Try this Cuban-inspired dish with barbecue sauce, in stews, on a bun, or served with rice and vegetables.
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
- 1 T Kosher Salt
- 1 T Black Peppercorns
- 2 cup Fresh Oregano
- ¼ cup Olive Oil
- 2 T White Wine Vinegar
- 1 Pork Shoulder, Bone In, 4–6lb
- 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.Â 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.