Roasted Pork Shoulder

• servings: 12 servings
• active time: 10 minutes
• total time: 5 hours 30 minutes

Ingredients

7 large cloves garlic, minced

3 tablespoons olive oil

2 tablespoons paprika

2 tablespoons dried oregano

1 ½ tablespoons kosher salt

1 ½ teaspoons ground black pepper

1 (4.5 pound) boneless pork shoulder

Directions

Preheat oven to 325 degrees F (165 degrees C) with a rack in the middle of the oven. Line a large rimmed baking sheet with heavy-duty aluminum foil and a rack.

Stir together garlic, olive oil, paprika, oregano, salt, and pepper in a small bowl. Rub pork thoroughly with garlic mixture. Place fat-side up on rack on the prepared baking sheet. Let pork stand at room temperature for 30 minutes.

Bake, uncovered, in the preheated oven until a thermometer inserted into the thickest portion registers between 195 to 205 degrees F (90 to 96 degrees C), about 4 1/2 hours.

Let stand 20 minutes before shredding.

Nutrition

• Calories: 381 kcal
• Total Fat: 26 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 109 mg
• Sodium: 808 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Protein: 34 g