Herbed Pork Shoulder Roast
- 30m Prep Time
- 3h Cook Time
- 4h Ready In
6 to 8 servings Rubbed with lemon zest, fresh herbs, garlic, and fennel, the seasoning for this butterflied shoulder roast is based on Italian specialties like porchetta (a boneless loin rolled up in the belly, which is still attached) and arista di maiale (the classic Florentine loin roast). Since the former is hard to obtain at the meat counter and the latter can be pricey and temperamental, we prefer the richness, convenience, and outstanding flavor of a boneless shoulder roast. If desired, you may use a boneless loin roast: Butterfly, rub the cut side with the seasoning, tie, and roast as directed in Pork Loin Roast. Leftover slices are superb when reheated and crisped up in a skillet. Serve with Garlic-Braised Broccoli Rabe.
Ingredients
- One 4-pound boneless pork shoulder roast
- 8 garlic cloves, minced
- Finely grated zest of 1 lemon
- (1 tablespoon minced fennel fronds)
- 1 tablespoon minced rosemary
- 1 tablespoon minced sage
- 1 tablespoon olive oil
- 1 teaspoon ground fennel
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 (Basic Pan Gravy) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- One 4-pound boneless pork shoulder roast
- 8 garlic cloves, minced
- Finely grated zest of 1 lemon
- (1 tablespoon minced fennel fronds)
- 1 tablespoon minced rosemary
- 1 tablespoon minced sage
- 1 tablespoon olive oil
- 1 teaspoon ground fennel
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 (Basic Pan Gravy)
Let's Cook
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Step 1.
Have ready: One 4-pound boneless pork shoulder roast
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Step 2.
Untie the roast and butterfly further if some portions seem uneven. Trim any fat or gristle from the inside. Mix together in a bowl: 8 garlic cloves, minced; Finely grated zest of 1 lemon; (1 tablespoon minced fennel fronds); 1 tablespoon minced rosemary; 1 tablespoon minced sage; 1 tablespoon olive oil; 1 teaspoon ground fennel; 1 teaspoon red pepper flakes; ½ teaspoon salt; ½ teaspoon black pepper
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Step 3.
Spread this mixture evenly on the interior of the roast. Roll the shoulder into a roughly cylindrical shape and tie at 1 ½-inch intervals with butcher’s twine. Season the outside of the roast with: 1 ½ teaspoons salt; 1 teaspoon black pepper
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Step 4.
Place on a rack set in a rimmed baking sheet and refrigerate uncovered for at least 3 hours, and preferably overnight (this will promote browning).
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Step 5.
Preheat the oven to 325°F.
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Step 6.
Place the roast on a rack in a roasting pan and transfer to the oven. Roast until a thermometer inserted in the thickest part of the meat registers 180°F, 3 to 3 ½ hours. Transfer the roast to a platter, tent loosely with foil, and let rest for 20 minutes. If desired, pour off the fat from the pan and use the pan juices to make: (Basic Pan Gravy)