Pork Shoulder (Dry Roasting Technique)

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  • 1 pork shoulder or butt roast, approximately 4 pounds
  • 10 small slivers of garlic
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage


Preheat oven to 275°F.
Cut 1-inch deep slits in roast. Stuff slits with garlic so no garlic is showing.
In a small bowl, mix together oil and seasonings. Using all of seasoning mixture, completely coat roast.
Place in a shallow roasting pan.
Roast for about 4 hours or until pork is fork-tender and has a beautifully crispy brown crust.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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