Garlic and Rosemary Balsamic Slow-Roasted Pork Shoulder

Garlic and Rosemary Balsamic Slow-Roasted Pork Shoulder

A crowd pleasing dinner with very little effort that will yield leftovers for days.

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 Shoulder

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 Shoulder

Slow-Cooked Pork -marinated

Slow-Cooked Pork Shoulder

Slow-Roasted Pork Shoulder


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 Pork

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