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Pork Roast with Rosemary, Garlic and Black Pepper

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 255 min
  • $
Gatheredtable
adapted fromCookstr

Ingredients

  • 2 1/2 pound boneless pork shoulder
  • 2 tablespoons finely chopped fresh rosemary
  • 4 cloves garlic
  • 4 teaspoons sea salt
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon freshly ground black pepper

Directions

Prep: 1. Cut away skin from the pork shoulder, leaving a 1/8-inch layer of fat. 2. Chop rosemary. 3. Using a mortar and pestle or flat side of a knife, mash together garlic and salt to form a paste. 4. In a bowl combine garlic paste, olive oil, rosemary, mustard, and black pepper. 5. Rub mixture all over pork and transfer to roasting pan. Make: 1. Preheat oven to 325 and let pork come to room temperature. 2. Place pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until meat is tender (reaches 180 on a meat thermometer), 3-4 hours. Let rest 10 minutes before slicing and serving.

Notes

This recipe takes some time but it's the best pork roast we've ever tasted!

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