Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper

1. 1

   Carefully cut away the skin from the pork shoulder, leaving a 1/8-inch layer of fat.

2. 2

   Using a mortar and pestle or the flat side of a knife, mash together the garlic and salt to form a paste.

3. 3

   Stir in the olive oil, rosemary, mustard, and black pepper.

4. 4

   Rub the mixture all over the pork and transfer to a large roasting pan.

5. 5

   Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.

6. 6

   Preheat the oven to 325F and let the pork come to room temperature.

7. 7

   Place the pork on a roasting rack fitted inside a roasting pan, skin side up.

8. 8

   Roast, uncovered, until the meat is fork-tender (and reaches 180F on a meat thermometer), 3 to 4 hours.

9. 9

   Let rest at least 10 minutes before slicing and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.