Chef John's Garlic-Studded Roast Pork recipe
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Ingredients
- 3 ½ pounds bone-in pork shoulder roast 6 cloves garlic, halved 1 tablespoon olive oil kosher salt and freshly ground black pepper to taste 1 tablespoon Italian seasoning 1 teaspoon dried rosemary 1 pinch cayenne pepper, or to taste 1 tablespoon olive oil ¼ cup thinly sliced baby romaine lettuce ¼ cup halved cherry tomatoes 3 tablespoons red wine vinegar 2 cups cooked white beans
Nutrition Info
- 455.5 caloriescarbohydrate: 14.5 gcholesterol: 104.1 mgfat: 29.7 gfiber: 3.9 gprotein: 30.6 gsaturatedFat: 9.8 gservingSize: -sodium: 326.9 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Garlic-Studded Roast Pork
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar, toss again to coat.
Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate, top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.