Herb-Roasted Pork Shoulder

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Photo by David Meredith
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 437 calories
    • Fat 24 g
    • Sat Fat 9 g
    • Cholesterol 180 mg
    • Sodium 622 mg
    • Protein 51 g
    • Carbohydrate 1 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 3 mg
    • Calcium 68 mg
  • January 2013

Ingredients

  1. Check 1 5- to 6-pound boneless, skin-on pork shoulder
  2. Check 3 cloves garlic, chopped
  3. Check 1tablespoon chopped fresh rosemary
  4. Check 1tablespoon chopped fresh sage
  5. Check kosher salt and black pepper

Directions

  1. Heat oven to 400° F with a rack in the middle position. Score the skin of the pork in a criss-cross diamond pattern every 1½ inches. Turn the pork skin-side down and rub with the garlic, rosemary, sage, 2 teaspoons salt, and ¾ teaspoon pepper. Roll up the pork with the skin on the outside and tie every 2 inches with kitchen twine. Place on a rimmed baking sheet.
  2. Roast the pork for 1 hour. Reduce heat to 350° F and continue to roast until the skin is very crispy and pulls away from the meat easily, 2 to 2½ hours more. Transfer to a cutting board, tent loosely with foil, and let rest for 15 minutes before slicing.