Well worth the wait, a slow-roasted pork shoulder is a tender, juicy entrée that can easily feed a family or more. Hearty and delicious, a well roasted pork shoulder is complimented with a sides of vegetables or potatoes. Be prepared to set aside a day for cooking, because a proper pork shoulder will be set to roast for hours.
Mix together the smashed garlic cloves, salt and pepper on a cutting board into a paste. Use the bottom of a tablespoon or the flat side of a knife to mash together the ingredients thoroughly. Set the paste in a bowl.
Pour in the white wine vinegar and vegetable oil with the paste. Stir evenly.
Prepare the pork. With the fatty side of the pork shoulder facing upwards, place the shoulder into a roasting pan.
Make shallow cuts on the surface of the meat with a sharpened knife.
Rub the garlic paste over the pork shoulder. Be sure to spread the paste over the entire shoulder and fill the slits you cut earlier. The salt in the garlic paste will draw moisture from the surface of the meat, creating a thin layer of crust.
Wrap the seasoned shoulder with cling film and set it in the refrigerator for a minimum for three hours. You may marinate the pork shoulder overnight for early preparation the next day.
Set the oven to preheat at 177 degrees Celsius and unwrap the pork shoulder to sit out for about 30 minutes before cooking.
Place the pork in the oven, uncovered, to roast for three to four hours. When finished, the skin will appear brown and crispy.
Remove the pork shoulder carefully from the oven. Before slicing and serving, leave the shoulder out on a cutting board for about 10 minutes to cool.
Add bold flavour to your garlic paste by throwing in a handful of oregano when mixing.
Tips and warnings
- Add bold flavour to your garlic paste by throwing in a handful of oregano when mixing.
Things you need
- 1.81kg. boneless pork shoulder with skin
- 4 Garlic cloves, smashed
- 4 tbsp salt
- 1 tsp ground black pepper
- 3 tbsp vegetable oil
- 2 tbsp white wine vinegar