pat's Recipe

Garlic-Rubbed Pork Shoulder

Category: Pork

8 large garlic cloves, smashed and peeled
kosher salt
2 Tbsp ground coriander
1 1/2 Tbsp chopped thyme
1 1/2 Tbsp chopped oregano
freshly ground black pepper
1/2 cup plus 3 Tbsp olive oil
one 7 1/2-lb butterflied boneless pork
shoulder

Preheat oven to 400. With the side of a large knife, mash the garlic cloves with 1 Tbsp kosher salt to make a coarse paste. Transfer the paste to a small bowl. Stir in the coriandeer, thyme, oregano, 1 Tbsp salt, 2 Tbsp of coarsely ground black pepper and 1/2 cup of the olive oil until incorporated.
On a work surface, rub the farlic-herb oil all over the butterflied pork. With the fatty side up, fold the pork under itself into thirds and transfer to a roasting pan. Roast the pork for 40 minutes. Reduce the oven to 300 and roast the pork for about 2 hrs and 20 minutes longer, until an instant-read thermometer inserted in the center registers 160.
Transfer the pork to a carving board and let rest for at least 10 minutes. Strain the pan juices into a small saucepan and skim off the fat. Add the remaining 2 Tbsp of olive oil and balsamic vinegar and season with salt and pepper. Bring to a simmer, cover and keep hot.
Thickly slice the pork across the grain and transfer to plates. Serve with the sauce at the table.

6 servings