x

Garlic and Rosemary Balsamic Slow-Roasted Pork Shoulder

by Christina Cherrier – Feb 9, 2016
Garlic and Rosemary Balsamic Slow-Roasted Pork Shoulder
© Eatwell101.com

What better way to wind down the week than with this Garlic and Rosemary Balsamic Roasted Pork? Incredibly tender, slow-roasted and succulent, this is a crowd pleasing dinner with very little effort and that will yield leftovers for the week. This slow roasted pork shoulder is worth investing a few hours in!

Garlicky Roast Pork ShoulderPhoto credit: © Eatwell101.com

Ingredients list for the slow roast pork shoulder

  • 1 skin-on, boneless pork shoulder (about 6 lbs – 3kg)
  • 1/4 cup (60ml) Olive Oil
  • 1/4 cup (60ml) Balsamic Vinegar
  • 8 garlic cloves, peeled, de-germed
  • 1/2 cup (120ml) fresh rosemary leaves
  • 1 tablespoon coriander seeds
  • 1 tablespoon fenel seeds
  • Salt and fresh ground pepper, to taste
  • 1 bouillon cube
  • 2 lbs (900g) small potatoes, washed and quartered
  • 3 – 4 carrots, peeled

Slow Cooker Pork ShoulderPhoto credit: © Eatwell101.com

Slow-Cooked Pork -marinatedPhoto credit: © Eatwell101.com

Slow-Cooked Pork ShoulderPhoto credit: © Eatwell101.com

Slow-Roasted Pork ShoulderPhoto credit: © Eatwell101.com

Directions

1. In a small saucepan over low heat add coriander and fennel seeds and toast them, stirring until fragrant and barely golden, about 5 minutes.

2. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, toasted coriander and fennel seeds, crumbled bouillon cube and pepper. Pulse the marinade is thickened, and the consistency is that of a wet paste.

3. Transfer pork to a large Dutch oven with a tight-fitting lid or a roasting pan. Season liberally with salt and pepper and rub with marinade. Cover (with foil if you use a roasting pan) and chill overnight.

4. Preheat your oven to 425°F (220°C). Arrange potatoes and carrot around the pork and place, covered, in oven; reduce oven temperature to 300°F (150°C). Roast pork, basting with juices every hour, until meat is fork-tender, about 5 hours and half.

5. Near the end of cooking, uncover pork and increase temperature to 450°F (230°C). Roast until pork is dark brown and skin is crisp, 15–20 minutes. Baste meat every 5 minutes and add 1/4 cup of water from time to time if the juices become too syrupy.

6. Carefully transfer pork to a serving platter. Skim fat from pan juices and pour remaining juices over meat before shredding and serving with potatoes and carrots.

Good trick: Let the roast sit at room temperature before roasting to help it cook more evenly. Starting it at a higher temperature before decreasing to 300°F jump-starts the browning process.

Slow Cooker PorkPhoto credit: © Eatwell101.com

Print Friendly, PDF & Email
Nutrition Info (Beta version)
* The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.
Nutrient
Summary
Serving
Wholesome and delicious meals to brighten your life.

Home - About - FAQ - Contact - Press - Advertise - Legal - Privacy Policy - Your California Privacy Rights - Photo & Recipe Sharing Policy - Nutrition & medical Disclaimer

Copyright © 2011 - 2020 Eatwell101, a Reach Media Inc. company - ALL RIGHTS RESERVED.

USE OF AND/OR REGISTRATION ON ANY PORTION OF THIS SITE CONSTITUTES ACCEPTANCE OF OUR USER AGREEMENT (updated 09/12/2018) AND PRIVACY POLICY (updated 01/01/2020).

THE MATERIAL ON THIS SITE MAY NOT BE REPRODUCED, DISTRIBUTED, TRANSMITTED, SCRAPED, CACHED OR OTHERWISE USED, EXCEPT WITH THE PRIOR WRITTEN PERMISSION OF REACH MEDIA INC.

x

About - Contact - Privacy Policy - Your California Privacy Rights - Terms of use - Nutrition & Medical disclaimer - Photo & recipe sharing policy - Faq - Press - Advertise - Legal

COPYRIGHT © 2011 - 2020 EATWELL101, A REACH MEDIA INC. COMPANY - ALL RIGHTS RESERVED.

1
X