Aromatic Garlic-Herb Slow-Roasted Pork Shoulder

Pat the pork shoulder completely dry and use a small, sharp paring knife to create deep, narrow incisions across the entire surface of the meat.

💡 Tip: Drying the skin thoroughly is essential for achieving a shatteringly crisp texture during the final browning stage.

Using a mortar and pestle, grind the garlic, sea salt, pepper, marjoram, and paprika into a coarse paste before incorporating the olive oil and vinegar.

💡 Tip: The acidity of the vinegar helps tenderize the connective tissues during the long, slow cook.

Massage the paste deeply into the incisions and coat the rest of the roast evenly. Wrap tightly in heavy-duty parchment or plastic film and refrigerate for 12 to 24 hours.

💡 Tip: Allowing the seasonings to cure the meat overnight results in significantly more flavorful, juicy outcomes.

Place the meat in a deep roasting dish and cook at 300°F (150°C) for approximately 6 hours, keeping it covered to trap steam.

💡 Tip: A slow, low-temperature cook is the secret to collagen breaking down into buttery, tender meat.

Remove the cover and increase the oven temperature to 400°F (200°C), roasting for an additional 30-45 minutes until the skin becomes golden and crisp.

💡 Tip: Monitor the skin closely during this final phase to avoid charring, rotating the pan as needed for even color.