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Popular Recipes Chef John's Garlic-Studded Roast Pork

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Chef John's Garlic-Studded Roast Pork

"Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty."

Ingredients :

  • 3 1/2 pounds bone-in pork shoulder roast
  • 6 cloves garlic, halved
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper to taste
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried rosemary
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon olive oil
  • 1/4 cup thinly sliced baby romaine lettuce
  • 1/4 cup halved cherry tomatoes
  • 3 tablespoons red wine vinegar
  • 2 cups cooked white beans

Instructions :

Prep : 15M Cook : 6M Ready in : 12H35M
  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
  • Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
  • Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
  • Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
  • Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
  • Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

Notes :

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