Herbed Pork Shoulder Roast
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Herbed Pork Shoulder Roast

Recipe by Chef Brett Uniss
Servings

4

servings
Prep time

30

minutes
Cooking time

3

hours 
Total time

3

hours 

30

minutes

Ingredients

  • Tabula Rasa Farms Pork Shoulder (3-4 lbs)

  • 2 oz. Olive Oil

  • 8 Cloves Garlic, peeled

  • 1 Lemon, zested with Microplane or bar zester

  • 1/4 cup Parsley, chopped

  • 2 Tbsp. Rosemary, fresh (or 2 tsp. dry)

  • 1 Tbsp. Thyme, fresh (or 1 tsp. dry)

  • 1 Tbsp. Oregano, fresh (or 1 tsp. dry)

  • 1 tsp. Kosher Salt

  • 1/2 tsp. Black Pepper, ground

Directions

  • In a food processor or blender on low, coarsely puree the olive oil, garlic, lemon zest, herbs, salt, and pepper until it is a coarse paste.
  • Remove bone from pork shoulder and butterfly cut the pork shoulder. Spread the herb paste across the top side of the butterflied shoulder.
  • Roll the shoulder with the herb mixture to the inside, and tie with butcher’s twine or a roast netting.
  • Allow the pork shoulder to marinate overnight for the best flavor.
  • The shoulder can be braised in a pot or roasted in a 325F oven for about 3 hours, or until tender.

Chef Tips

  • Sear the roast in a cast iron pan first, then add roasting potatoes to the pan. Roast together, allowing the potatoes to cook and crisp in the pork fat. Pork goes really well with sweet flavors: Brett used poached prunes for ours and the combination of the herbs and the sweetness of the prune sauce was amazing! Simple Prune Sauce: 1 cup each red wine, sugar, water. Bring to boil and simmer until alcohol smell is gone. Add 1 bay leaf, a sprig of thyme, and a pinch of salt and pepper. Add 1/2 lb. prunes and bring to simmer. Turn off, cover for an hour. Take off the lid. Turn on medium-low until syrupy consistency and prunes are soft.