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  • 1 garlic head, separated into cloves and peeled
  • 1 tablespoon kosher salt
  • 1 tablespoon whole black peppercorns
  • 2 cups loosely packed fresh oregano leaves
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 (4- to 4 1/2-pound) bone-in pork shoulder


  1. Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste.  Place pork in a large roasting pan fat side up and score top with a sharp knife. Rub garlic mixture over meat; refrigerate at least 3 hours or overnight.
  2. Preheat oven to 350F.
  3. Place pork in oven and roast about 3 hours, until the internal temperature reaches 160F. Let pork cool slightly and then chop or tear into large chunks.
Recipe courtesy of Coon Rock Farm, Hillsborough, N.C.

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The recipe was originally published as Garlic Pork Shoulder on

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