Herb-Roasted Pork Shoulder

Herb-Roasted Pork Shoulder
David Meredith
Rub the pork with garlic, rosemary, and sage and roast until the skin is extra crispy.

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Serves 8
preparation
20
minutes
cooking
245
minutes

Ingredients

1
5- to 6-pound boneless, skin-on pork shoulder
3
cloves garlic, chopped
1
tablespoon
chopped fresh rosemary
1
tablespoon
chopped fresh sage
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.

 

Charlyne Mattox
January 2013

Nutritional Information

  • Per Serving
  • Calories 437
  • 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
What does this mean? See Nutrition 101.

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