This pork shoulder roast, which requires a mere 20 minutes of hands-on time, makes a lovely centerpiece for any celebratory meal. Though you might find that it’s just easy enough to cook up for Sunday supper, or even on a cold, wintry weeknight. A rub of fresh sage, rosemary and chopped garlic lends the meat an earthy, aromatic flavor as it roasts altogether in the oven for upwards of three hours. So you can get this mostly make-ahead main in the oven, then spend some time leisurely finishing up on sides, salads, and even dessert. For family-style serving, put the sliced pork shoulder on a platter with a few more fresh herbs.
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
Sat fat 9g
How to Make It
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.
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.