Chef John'S Garlic-Studded Roast Pork Recipe

Name: Chef John'S Garlic-Studded Roast Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds bone-in pork shoulder roast; 6 cloves garlic, halved; 1 tablespoon olive oil; kosher salt and freshly ground black pepper to taste; 1 tablespoon Italian seasoning; 1 teaspoon dried rosemary; 1 pinch cayenne pepper, or to taste; 1 tablespoon olive oil; 1/4 cup thinly sliced baby romaine lettuce; 1/4 cup halved cherry tomatoes; 3 tablespoons red wine vinegar; 2 cups cooked white beans

Servings: persons

3 1/2 pounds bone-in pork shoulder roast
6 cloves garlic, halved
1 tablespoon olive oil
kosher salt and freshly ground black pepper to taste
1 tablespoon Italian seasoning
1 teaspoon dried rosemary
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
1/4 cup thinly sliced baby romaine lettuce
1/4 cup halved cherry tomatoes
3 tablespoons red wine vinegar
2 cups cooked white beans

1
Preheat oven to 325 degrees F (165 degrees C).
2
Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
3
Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
4
Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
5
Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
6
Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
7
Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

1215

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 pounds bone-in pork shoulder roast, 6 cloves garlic, halved, 1 tablespoon olive oil, kosher salt and freshly ground black pepper to taste, and more.

Yes, Chef John'S Garlic-Studded Roast Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef John'S Garlic-Studded Roast Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions