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Tuesday, May 24, 2022

Recipe: Chef John's GarlicStudded Roast Pork

Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didnt want it to be falling apart and wet; I wanted it to be solid, chewy and crusty.

Chef John's Garlic-Studded Roast Pork Ingredients

  • 3? pounds bone-in pork shoulder roast

  • 6 cloves garlic, halved

  • 1 tablespoon olive oil

  • kosher salt and freshly ground black pepper to taste

  • 1 tablespoon Italian seasoning

  • 1 teaspoon dried rosemary

  • 1 pinch cayenne pepper, or to taste

  • 1 tablespoon olive oil

  • cup thinly sliced baby romaine lettuce

  • cup halved cherry tomatoes

  • 3 tablespoons red wine vinegar

  • 2 cups cooked white beans

How to Make Chef John's Garlic-Studded Roast Pork

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.

  3. Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.

  4. Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesnt burn. Season slices with salt.

  5. Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.

  6. Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.

  7. Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

Chef John's Garlic-Studded Roast Pork Nutritions

  • Calories: 455.5 calories

  • Carbohydrate: 14.5 g

  • Cholesterol: 104.1 mg

  • Fat: 29.7 g

  • Fiber: 3.9 g

  • Protein: 30.6 g

  • SaturatedFat: 9.8 g

  • ServingSize:

  • Sodium: 326.9 mg

  • Sugar: 0.1 g

  • TransFat:

  • UnsaturatedFat:

Chef John's Garlic-Studded Roast Pork Reviews

  • Delicious. I was a little nervous trying out a recipe looking for "dry" and "chewy" pork, but everyone raved about the amazing crust, and it really was very moist as well. I didnt have time to let it rest overnight before pan-frying. I imagine it would have made it even more delicious, but it was five-star even without it.

  • Ok, I actually served this during the Super Bowl. Wife said, "Oh my god I am at a five-star restaurant." My au-pair from S. Africa said it was great ... a 4.5 star. I would give it a 4 only because five stars for me means my eyes roll up into my head and we didnt quite get there. What I would say about this is that it is strangely difficult to find recipes for a pork shoulder roast (which is ALWAYS on sale at the super market. I LOVE port shoulder roast and usually brown it (lots of smoke and hot fat) then cook it all day real slow. This was pretty easy, albeit not available until the next day, but very easy and very good. My one complaint about the recipe is that it should give cooking time per pound because my roast was 8.5 lbs. I stuck a meat thermometer into the middle and cooked it to 160 degrees before turning off the oven. I was happy with that. You dont need to change anything with this recipe.

  • I was looking for a roast pork recipe "Like Mom Made". I have been looking for a recipe of this type for a long time - and this one is perfect. The key is being very generous with the spices. If you can find a roast that has not been trimmed to death - even better (more flavor). The idea of searing the slices gives a great texture and is a step you do not want to pass up. Great recipe Enjoy

  • This is just like Grandma made The flavor was incredible for such a simple recipe. It will definitely become a regular in our house. Look forward to trying more recipes from Chef John. Thank you for sharing

  • Great recipe John I keep messing up when I take the roast out to thaw, so I have had to reduce cooldown times in the fridge to as little as two hours That said it has been cold when cutting and turned out lovely each time. Not sure what Im missing by not letting it cool, but I WILL follow exactly the next time Six stars is appropriate, thank you for sharing

  • This was AMAZING Like serve-your-boss-and-his-wife-amazing Followed the recipe exactly and all the ingredients melded so well and the presentation was beautiful. Definitely will make again

  • I made this per instructions, but served it on Chef Johns "beans & greens" instead of using the salad topper. Excellent flavor - juicy & tender. A keeper for sure Thanks, CJ I love YOU and all of your recipes that Ive tried. (Yours are the only videos I entertaining & informative)

  • This came out so flavorful and was easy to make

  • This is the first review Ive ever posted here, but I had to rave I was a little nervous about so few reviews, but every one was so positive I tried this on the mystery roast I found in the freezer (since I have no idea what I originally intended to do with it). Thats actually how I found this, by searching the roast as an ingredient. I like that I had all the ingredients for the roast on hand, although not the accompaniments. My whole family thought it was fantastic. I really love the make-ahead portion; this would be great for company because the time-consuming part is already done. Thanks for the great recipe AND video

  • I did not refrigerate over night, and I cant imagine it being any more delicious.

  • You did it again Chef John I dont care for pork roast, but this was fabulous I didnt have time to chill it the first time and it was great. I chilled it the second time and it was even better This will be a regular in my home. The whole family raved about it. I wouldnt change a thing

  • Ok, Im a BIG fan of Chef John, but I went looking for a way to use a grilled pork tenderloin in a different way, so thats how I got captured by this one. I made a Chinese BBQ pork tenderloin and wanted to present the leftovers in a new way---this fit the ticket perfectly. I already had cannelloni beans in the pantry, so all I needed was the romaine and cherry tomatoes. Hubby and I both loved the freshness of this---the vinegar soaked salad atop the sliced roast pork over the beans was delicious Give it a try, youll be surprised. Thx, once again, Chef John

  • Outstanding meal. Despite the two day timeline, preparation isnt too time consuming. The twice cooked pork is both crunchy and tender. Family loved the dinner. Serving with white beans and greens is a nice touch. Ill probably explore other serving options in the future.

  • My friends and family love this. I get requests for it all the time. I have to say, Ive now come to rely on Chef John and his recipes. Unfortunately, I make a massacre of carving anything with a bone, so Im using a boneless pork shoulder roast now. It requires lead time to roast one day, chill, and serve the next, but it is so worth it. FWIW, I just make the roast...not the beans and salad.

  • Excellent recipe and easy to make.

  • My son loved this pork so much he ate most of a 6 pound roast for breakfast and supper. Great recipe. Ill make this over and over .

  • This was so good and so easy. I had to make some minor changes - no fresh garlic but I had garlic powder. I did not put the salad stuff on top. good. I baked this on a day that I was home and making a different meal. The next day we had this. So easy I also changed the olive oil in the pan to butter and added some beef broth when heating this up. DH loved it YAY Chef John does not disappoint. Sorry for the changes, but this is a keeper. We have 1/2 left to freeze for another easy meal. SWEET

  • I was not surprised at how awesome my roast turned out. Ive tried about a dozen of Chef Johns recipes and theyre always amazing. I used a 7 pound roast and added an extra hour in the oven. Pan searing made it incredible. The flavor is a great change to the same old BBQ pork we usually prepare.

  • Fantastic

  • This tasted like pork belly; it had a slightly chewy, tender, fatty, meaty, yet crispy (paradoxical) texture. After frying, the slices looked a bit dry. I drizzled some of the reserved, defatted juices from the roasting pan to make them a bit more juicy and appealing. I served mine over steamed rice and yellow string beans. Very homey and yummy dish I would like to make this again as it is a great way to prepare a cheaper cut of pork.

  • I cooked this up with mashed potatoes, gravy and green beans. Followed to directions exactly for the pork and it has officially been added to the monthly rotation per family request:) No changes needed. It was amazing. Thank you again Chef John

  • I was not surprised at how awesome my roast turned out. Ive tried about a dozen of Chef Johns recipes and theyre always amazing. I used a 7 pound roast and added an extra hour in the oven. Pan searing made it incredible. The flavor is a great change to the same old BBQ pork we usually prepare.

  • This one is a keeper I wanted to do something besides BBQ pulled pork with the pork shoulder I purchased and decided to try this. So glad I did I used a 6.5 Lb. Bone-in roast and baked it for 4 hours before turning off the oven. It was great, but Ill test the meat temp at 3 hours the next time as it was over 165F when I turned off the oven, so I think it could have cooked less. Nevertheless it was still soooo crusty and flavorful when I pan fried the steak slices after letting it sit overnight in the refrigerator. The bone in this roast was fairly large and hampered the slicing somewhat, so I had a few chunks along with several nice slices. I used about twice as much garlic since it was a larger roast, and sprinkled it with lots of Himalayan salt, black pepper, Penzeys Bavarian seasoning (crushed brown mustard, rosemary, garlic, thyme, bay leaves & sage) and Penzeys Pork Chop seasoning that I mix with smoked paprika. (Salt, granulated garlic, white pepper, onion, ginger, and natural hickory smoke flavor + smoked paprika). To die for. Ill definitely make this again and recommend it to my friends and other family members. Thanks, Chef John, for cooking your pork shoulder the wrong way. For me its the only right way from now on

Source: Chef John's GarlicStudded Roast Pork

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