Garlic Pork Shoulder

pork shoulder
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings

When everyone gathers for a “whole farm” dinner at Coon Rock Farm near Hillsborough. N.C., “We generally cook pork because that’s what we have the most of,” says Jamie DeMent.


1-- garlic head, separated into cloves and peeled
1tablespoon kosher salt
1tablespoon whole black peppercorns
2cups loosely packed fresh oregano leaves
1/4cup olive oil
2tablespoons white wine vinegar
1-- (4- to 4 1/2-pound) bone-in pork shoulder


  1. Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste.  Place pork in a large roasting pan fat side up and score top with a sharp knife. Rub garlic mixture over meat; refrigerate at least 3 hours or overnight.
  2. Preheat oven to 350F. 3. Place pork in oven and roast about 3 hours, until the internal temperature reaches 160F. Let pork cool slightly and then chop or tear into large chunks.

Recipe courtesy of Coon Rock Farm, Hillsborough, N.C.

Nutritional Info *per serving

  • Calories 320
  • Fat 25g
  • Cholesterol 80mg
  • Sodium 550mg
  • Carbohydrate 2g
  • Fiber 0g
  • Protein 20g