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Main Dishes

Slow-Roasted Pork Shoulder With Garlic: Wrapped in Foil, Almost Hands-Off and Falling Apart at a Touch

A whole pork shoulder, seared, studded with garlic and roasted slowly under foil until it falls apart under a fork.

Prep15 min
Cook2 h 30 min
Total2 h 45 min
Servings5 servings

NutritionApproximate, per serving

Calories550 kcal

Instructions

Preparing the meat

  1. Start with the meat. Rinse the whole pork shoulder and pat it very dry with paper towels. The drier the surface, the better the crust when searing.

  2. In a small bowl, mix the salt, black pepper, ground coriander and sweet paprika.

  3. Rub the meat well on all sides with the spice mix, massaging it in.

  4. Peel the garlic and cut the cloves into thick slices or sticks. With a sharp knife, cut several deep slits into the meat and push a piece of garlic into each one.

  5. If you have time, let the meat marinate like this for at least an hour at room temperature.

Roasting step by step

  1. Heat the oven to 320°F (160°C). Get a roasting pan and foil ready.

  2. This is the key step: Heat the oil in a large skillet. Sear the meat hard on all sides until deep dark brown, about 2–3 minutes per side.

  3. Move the seared meat to the roasting pan lined with foil. Lay the slices of butter and the rosemary sprig on the hot meat.

  4. Cover the pan tightly with foil (ideally a double layer) or a lid.

  5. Place it in the preheated oven and roast slowly for 2.5 to 3 hours. Do not open the oven needlessly during this time.

  6. When time is up, take the pan out of the oven and carefully uncover it. The meat should be so tender that a fork slides in with no resistance. For fall-apart pulled texture, the internal temperature should reach about 195–205°F (90–96°C); it is safe to eat from 145°F (63°C) with a 3-minute rest.

  7. For a crispier crust, raise the oven temperature to 425°F (220°C), baste the meat with the pan juices and roast uncovered for another 10–15 minutes.

  8. Move the roast to a board and let it rest for at least 15 minutes before slicing or pulling.

Tip: Roast low and slow, do not skip searing, and use the pan juices as a sauce. Optional: onion bed, 100 ml dark beer or dry white wine, or root vegetables for the last hour. Safe at 145°F (63°C) with a 3-minute rest; fall-apart tender at about 195–205°F (90–96°C).