Pork Roast

Since recently discovering I can once again eat pork, after a surgery 10 years ago left me unable to properly digest it (unless it was super-tender pulled pork) due to scarring, I have been all about it. For one of our Trashy Food Tuesday meals, we had Shake-And-Bake pork chops, and it’s been all I can think about since. I happened upon a rather sizeable shoulder roast with a coupon on it while picking up some essentials, and decided to bring it home and roast it up.


Pork Roast

  • 1 head garlic, cloves peeled
  • 2 tbsp kosher salt
  • 1 tbsp dried oregano
  • 2 tablespoons fresh lemon juice
  • 1 (7- to 7 1/2-pound) bone-in pork shoulder with skin
  • 1 tsp kosher salt

In a food processor, chop garlic, lemon juice and 2 tbsp salt together. Peel the pork roast’s skin up in the middle, leaving it attached at the sides, and cut a number of large slits into the meat under the skin flap and on the other side of the roast. Rub the garlic mixture into the meat, making sure to press some into each slit in the meat. Allow to rest in the refrigerator 8 hours or overnight. Preheat oven to  350°F with rack in middle. Place the roast on a rack in a roasting pan. Sprinkle skin of roast with remaining kosher salt and oregano, cover with tin foil (or roasting pan lid) and roast 4-6 hours.


Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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