Chef John's Garlic-Studded Roast Pork
Description
Chef John's roast pork is studded with garlic cloves and seasoned with rosemary, Italian seasoning, and cayenne, resulting in tender, flavorful meat.
Ingredients
•
3 1/2 pounds bone-in pork shoulder roast
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6 cloves garlic, halved
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1 tablespoon olive oil
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kosher salt and freshly ground black pepper to taste
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1 tablespoon Italian seasoning
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1 teaspoon dried rosemary
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1 pinch cayenne pepper, or to taste
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1/4 cup thinly sliced baby romaine lettuce
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1/4 cup halved cherry tomatoes
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3 tablespoons red wine vinegar
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2 cups cooked white beans
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Cut about six holes into each side of pork roast with a sharp knife; insert one garlic clove half into each hole. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, then season with Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
3
Roast in the preheated oven for 3 hours. Turn the oven off with roast inside and leave it to rest for 1 hour. Then refrigerate the roast, 8 hours to overnight.
4
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.
5
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.
6
Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
7
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.