Garlic Studded Pork Shoulder

Mmmmmmmmmmmmmmm mmm mmm mmm MMM!  I loves me some garlic.  Like really loves me some. I was watching Best Thing I Ever Ate: Garlic on the Food Network and John Besh featured this Garlic Studded Pork Shoulder.  It was so simple and sounded so good that I followed the recipe exactly.  Which never, ever happens. 

I've never thought about using mirepoix instead of a roasting pan to add more flavor.  GENIUS.  Oh, b-t-dubs, I also added garlic.  And if you don't know what mirepoix is, it's just celery, onion, and carrots.  But this is GARLIC studded pork so I added me some GARLIC. 

Just make a bunch of slits with a paring knife, and slip in some fresh rosemary and garlic slices. 

Don't forget lots and lots of salt and pepper...

2.5 hours later in a 325 degree oven...you have this...succulent, juicy, amazing porky garlicky goodness.  Words can not describe how amazing this smelled.

Here are the ingredients:

One 4-to-5-pound boneless pork shoulder

Salt and freshly ground black pepper

4 branches fresh rosemary

10 cloves garlic, thinly sliced

2 onions, chopped

1 carrot, peeled and chopped

2 stalks celery, chopped

Water

Pan Gravy:

2 tablespoons flour

2 cups chicken stock

Salt and freshly ground black pepper

For the pork: Preheat the oven to 325 degrees F. 

Sprinkle the shoulder liberally on all sides with salt and pepper.

Place the roast fat-side up. With a paring knife, make several small incisions into the fat. Cut the rosemary sprigs into 1-inch segments. Place the sliced garlic and rosemary into each incision.

Scatter the chopped onion, carrots and celery in the bottom of a heavy-bottomed roasting pan. Then set the shoulder on top of the vegetables and add 1 quart of water. Place into the oven and roast until the pork registers an internal temperature of 155 degrees F on a meat thermometer, about 2 1/2 hours. Let the meat rest for 10 to 15 minutes before you serve it. Make a pan gravy, or reserve the pan juices and vegetables for another use.

For the pan gravy: Take the roast out of the pan and whisk the flour into the pan drippings. Add 2 cups chicken stock, stirring often over medium heat, until the flour is incorporated. Simmer 20 minutes, and then add salt and pepper to taste. Strain through a fine sieve.

Stay hungry! 

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