Description
A tender and flavorful pork shoulder roast, seasoned with fresh herbs and garlic, perfect for gatherings or cozy dinners.
Ingredients
Scale
- 4 pounds boneless pork shoulder (excess fat trimmed)
- Olive oil (as needed for roasting)
- 1 large yellow onion (cut into thick slices)
- 6 sprigs fresh herbs (a mix of rosemary, thyme, and sage)
- ½ cup chicken broth
- 1 tablespoon Kosher salt
- 1 tablespoon light brown sugar
- ½ teaspoon ground black pepper
- 1 teaspoon minced fresh herbs (rosemary, thyme, sage blended)
- 6 cloves fresh garlic (minced)
- 2 teaspoons minced fresh herbs (extra for the herb rub)
- ¼ cup olive oil (for the herb mixture)
- ¼ teaspoon Kosher salt
- ½ teaspoon ground black pepper (for seasoning)
Instructions
- Dry brine pork overnight with Kosher salt, brown sugar, ground black pepper, and minced fresh herbs.
- Preheat oven to 425°F and let pork sit at room temperature for 30 minutes.
- Pat pork dry, drizzle with olive oil, season with black pepper, and roast uncovered for 20 minutes.
- Make garlic herb rub by mixing minced garlic, herbs, olive oil, salt, and black pepper.
- Reduce oven temperature to 300°F.
- Spread garlic herb rub over pork, scatter onions around it, and pour chicken broth over the top.
- Roast uncovered for an additional 2.5 to 3 hours until the internal temperature reaches 190-200°F.
- Let rest for at least 15 minutes before slicing.
Notes
For best results, monitor internal temperature and use a meat thermometer. Leftovers can be turned into sandwiches or tacos.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg