An overnight rest in a simple marinade infuses this pork roast with extra flavor.
Slow Cooked Pork Shoulder with Lemon and Garlic
Serves: approximately 6 servings
- 1 (6-pound) boneless pork shoulder, trimmed
- ⅓ cup fresh lemon juice
- 7 tablespoons olive oil, divided
- ¼ cup minced fresh garlic
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- 1 large yellow onion, chopped
- ½ cup dry white wine
- 2 tablespoons chopped fresh oregano
- 1 lemon, halved
- Garnish: fresh oregano
- In a large resealable plastic bag, combine pork, lemon juice, 4 tablespoons olive oil, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Seal bag; gently shake to combine. Refrigerate at least 8 hours or up to 12 hours. Remove pork from bag; discard marinade. Tie pork in 2-inch intervals with kitchen twine.
- Preheat oven to 325°. In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add onion; cook until lightly browned, approximately 2 minutes. Remove onion from pan. Add remaining 2 tablespoons olive oil to pan. Add pork; cook until browned on both sides, approximately 3 minutes total. Return onion to pan; add wine, oregano, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper.
- Bake, covered, until tender, approximately 2 hours and 30 minutes. Remove pork from pan, and place on a cutting board. Strain pan drippings into a small bowl; discard solids. Squeeze lemon halves over pork. Serve with pan drippings. Garnish with oregano, if desired.