.jpg)
Garlic-Herbed Pork Shoulder Roast
Serves 8 to 10
Author note: Most pork shoulder roasts will be netted or tied with twine. Keep in mind that for this recipe, you will need to include a 12 to 24 hour dry brine. Plan accordingly. The cook time will vary depending on the size of the pork shoulder roast.
4 ½ to 5 1/2 lbs boneless pork shoulder roast
1/3 cup extra-virgin olive oil
3/4 tsp red pepper flakes
1 tsp fennel seeds
1 tsp pepper
1 tbsp plus 1 tsp kosher salt
2 tbsp chopped fresh rosemary
8 cloves of garlic
4 red onions
1/2 cup dry white wine
1 cup low-sodium chicken stock
1 1/2 tbsp cornstarch
In a food processor, add the red pepper flakes, fennel seeds, pepper, salt, rosemary and garlic cloves. Blitz until a breadcrumb like consistency is achieved. Place the garlic herbed mixture into a small bowl. Add the olive oil and stir until a paste like consistency is achieved.
Place the pork roast onto a rimmed sheet pan. Carefully remove the elastic netting. Coat the pork roast with the olive oil mixture. Gently massage the mixture onto the roast. Add the elastic netting back onto the pork, cover and place in fridge for at least 12 hours up to 24 hours.
When ready to cook, heat the oven to 450 degrees F.
Slice the ends off the onions, creating a flat top and bottom. Remove the papery peels and discard. Place the onions into the roasting pan and place the pork roast on top on the onions. Place into the oven and roast for 30 minutes. Decrease heat to 300 degrees F and cook until pork reaches 180 degrees, anywhere from 2 to 3 1/2 hours.
Remove the pork from oven and pour the pan juices into a saucepan. Cover the pork with foil and set aside. Add wine and chicken stock into the sauce pan. Bring to a boil. Place 1 1/2 tablespoons of cornstarch into a small mixing bowl. Add one cup of the cooking liquid into the mixing bowl and whisk until the cornstarch is incorporated. Pour the slurry back into the saucepan. Continue to simmer until the gravy is thickened to desire consistency, about 5 to 8 minutes.
Slice the pork roast and serve with the gravy and red onions.
