40 Clove Garlic Pork Shoulder Butt Recipes

40 CLOVE GARLIC PORK SHOULDER BUTT

Steps:

• 1. This is the size Roast I used. Measure out all herbs and spices, then blend together, and marinate roast on all sides, being sure to get into the nooks and crannies of the meat, stuffing with slivers of garlic cloves. Use small amount at a time, and reserve any left over spices for a later use, provided it was not contaminated with your wet hands or the meat. Allow Roast to marinate for at least 2 to 3 hours or preferably over night if possible. Cover with wrap and refrigerate till ready to roast. Allow Roast to come to room temperature at least 1 1/2 hours or so before you put into oven. Preheat oven to 425 degrees F. just before you are ready to add roast to oven.
• 2. Measure out and add to a large platter, each of the spices.Set #1
• 3. Second Group Of Spices
• 4. Third group of spices, I prefer to buy the large bags of garlic that is already peeled, and keep in the fridge, then I just take out what I need, as needed. Sumac is a Spice from the Mediterranean, red in color, that has a lemony tart flavor, and I love adding it to certain dishes, if unavailable you can either omit it, or use lemon Zest instead. I ordered mine from Amazon. I could not find it in my regular grocery store.
• 5. The majority of spices added to a large plate. Then blend together. I then add them to a large empty spice jar. Then use small amounts until I have worked as much into the roast as possible and is needed. I reserve what ever is left over for another roast or chops.
• 6. I make deep gashes into the roast with the tip of a sharp knife, and then insert slivers of garlic into the gashes, over the entire roast. Also adding garlic into the nooks and crannies of the meat, on all sides top and bottom. Then refrigerate for several hours or over night if possible.
• 7. Remove from fridge, allow to come to room temperature. Add additional garlic cloves on top of roast if desired. Then place the roast into a preheated 425 degrees F. oven and roast for 20 to 25 minutes.
• 8. REDUCE TEMPERATURE TO 350 DEGREES f. AND CONTINUE TO COOK FOR APPROXIMATELY 4 1/2 HOURS LONGER, OR UNTIL THE roast is moist and tender, and a bit charred on the outside.
• 9. Remove from oven allow to sit at least 20 minutes, then slice with an electric knife, or pull apart with 2 forks. Serve as is, or may add a sauce of your choice if desired. THE FLAVOR IS GREAT JUST THE WAY IT IS.
• 10. Serve as sandwiches or with other sides , or as desired.

CHEF JOHN'S GARLIC-STUDDED ROAST PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
• Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
• 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.
• 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.
• Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
• 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.

GARLIC-ROASTED PORK SHOULDER

Steps:

• Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
• Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
• Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
• Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
• Meanwhile, preheat oven to 350°F with rack in middle.
• Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
• Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
• Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.

GARLIC PORK ROAST

Steps:

• Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
• In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
• Cover, and cook on low setting for 6 hours.