Slow Cooked Pork Shoulder with Lemon and Garlic

Slow Cooked Pork Shoulder with Lemon and Garlic

An overnight rest in a simple marinade infuses this pork roast with extra flavor.

Slow-Cooked Pork Shoulder with Lemon and Garlic
Yield: 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
  1. 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.
  2. 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.
  3. 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.
Nutrition Information
Calories: 7611 Fat: 440g Saturated fat: 131g Unsaturated fat: 275g Carbohydrates: 99g Sugar: 18g Sodium: 4634mg Fiber: 15g Protein: 740g Cholesterol: 2585mg


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.