Garlic-Roasted Pork Shoulder

Garlic-Roasted Pork Shoulder
Photo by Roland Bello


  • 1 7- to 7 1/2-pound bone-in pork shoulder with skin
  • 1 garlic
  • 2 tablespoons fresh lemon juice
  • lime wedges
  • 7 teaspoons kosher salt
  • 1 ½ tablespoons dried oregano
  • 2 tablespoons distilled white vinegar

Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper. Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving ...

View full recipe at Epicurious


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