How to Make Chef John's Garlic-Studded Roast Pork - A Step-by-Step Guide

Chef John's Garlic-Studded Roast Pork is a mouthwatering and impressive dish that is sure to wow your family and friends. This recipe combines the juicy and tender flavors of roasted pork with the aromatic and pungent taste of garlic, creating a delicious and savory main course that is perfect for any special occasion or holiday feast. Whether you're hosting a dinner party or simply looking for a show-stopping dish to serve to your loved ones, this garlic-studded roast pork is a surefire way to ...
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Ingredients

  • 3 ½ 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
  • ¼ cup thinly sliced baby romaine lettuce
  • ¼ cup halved cherry tomatoes
  • 3 tablespoons red wine vinegar
  • 2 cups cooked white beans

Information

  • Prep Time: 15 mins
  • Cook Time: 4 hrs 20 mins
  • Additional Time: 8 hrs
  • Total Time: 12 hrs 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
  • 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.
  • Nutrition

    456 cal.

    • Total Fat: 30g
    • Saturated Fat: 10g
    • Cholesterol: 104mg
    • Sodium: 327mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 4g
    • Total Sugars: 0g
    • Protein: 31g
    • Vitamin C: 4mg
    • Calcium: 75mg
    • Iron: 3mg
    • Potassium: 435mg