Roast Pork Shoulder

Ingredients

• 4 lb pork shoulder
• 6 cloves garlic
• 2 medium onion
• 2 medium bell peppers
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper

Instructions

1. 1

   Preheat oven to 325°F. Pat the 4 lb pork shoulder dry with paper towels, then rub all over with 1 tbsp salt and 1 tsp black pepper.

2. 2

   Peel and slice 6 garlic cloves into thin slivers. Make small incisions all over the pork and insert the garlic slivers into them.

3. 3

   Slice 2 onions and 2 bell peppers into thick strips. Scatter them in a roasting pan and drizzle with 2 tbsp olive oil, tossing to coat.

4. 4

   Place the pork shoulder on top of the vegetables. Roast uncovered for 3 hours, until the meat is fork-tender and the internal temperature reaches 195°F.

5. 5

   Remove the pork from the oven and let it rest for 20 minutes. The vegetables should be soft and caramelized; stir them in the pan juices.

6. 6

   Slice or shred the pork and serve with the roasted onions and peppers, spooning pan juices over the top.

Tools you’ll need

• roasting pan
• chef's knife
• cutting board
• meat thermometer
• paper towels

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