One of the toughest cuts of pork, shoulder is also one of the most prized. When treated right, pork shoulder can be turned into juicy carnitas and smoky pulled pork.
- 1 bone-in pork shoulder (about 7 pounds)
- Kosher salt, to taste
- 2 tablespoons black peppercorns
- 2 heads garlic, broken into cloves and peeled
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons fresh sage leaves
- 1/2 cup olive oil
- White vinegar, to taste
- Preheat the oven to 275°F. Season the pork shoulder generously with salt. In the bowl of a food processor, combine black pepper, garlic cloves, rosemary, and sage and puree. Drizzle olive oil while the food processor is running until a smooth paste forms.
- Use your hands to spread the garlic paste over the pork shoulder. Transfer shoulder to an oven-safe roasting bag and set inside a roasting pan, or make your own “bag” by covering a roasting pan pan and the shoulder in aluminum foil. Roast until tender, about 5 hours.
- Transfer drippings from the roasting bag or foil-lined roasting pan to a medium saucepan. Discard the roasting bag or foil and return the pork to the roasting pan. Use a ladle to skim fat from the top of the cooking liquid and bring to a boil over medium-high heat. Lower to a simmer.
- Increase oven temperature to 400°F and return the pork to the oven and roast uncovered, basting frequently with the simmering juices, until nicely browned, about 30 minutes. Pour any extra juices over the pork and let rest at room temperature for 10–15 minutes. Slice pork or shred using a fork.