1. Recipes and Menus
  2. Recipes

SLOW ROASTED GARLIC ROSEMARY PORK

This whole pork shoulder picnic roast is big enough to feed a crowd — or leave you with a lot of leftovers. We rub the meat with rosemary and garlic, then cook it low and slow to create a tender and flavourful entrée.

Yield: Serves 16.

July 02, 2019

SLOW ROASTED GARLIC ROSEMARY PORK

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, peeled
  • 1 tbsp chopped fresh rosemary
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1/2 tsp cayenne pepper
  • 10 lb (4.5 kg) bone-in pork picnic shoulder

Directions

  1. Preheat oven to 325°F.
  2. To prepare seasoning paste, combine oil, rosemary, salt, pepper and cayenne pepper in a mini food processor. Process, using an on/off motion, until mixture forms a paste.
  3. Cut sixteen 1 inch deep slits all over roast. Spoon about 1/4 tsp of seasoning paste into each slit. Rub remaining paste over roast. Place roast on a rack in a large roasting pan. Cover tightly with heavy-duty foil.
  4. Roast for 3 hours. Remove foil and continue roasting, basting twice with pan drippings, until a meat thermometer registers at least 170°F, about 1 1/4 hours. Transfer roast to a platter and cover with foil. Let stand for 15 - 30 minutes before carving.
Nutritional analysis per serving:

374 calories, 26 g fat, 33.8 g protein, 1 g carbohydrate, 0.1 g fibre,297 mg sodium
modalImg