Slow-Roasted Pork Shoulder with Lemon, Garlic, and Sage
A tender and flavorful pork roast, marinated in a garlic, lemon, and sage paste, then slow-roasted in the oven for perfect doneness. The crispy skin and savory pan juices make it an unforgettable holiday dish.
🛒 Ingredients
6 servings
- 4.5 lb pork shoulder
- 5 cloves garlic, minced
- Zest of 1 lemon
- 0.5 oz fresh sage
- 2 ½ teaspoons salt
- 2 teaspoons black pepper
- ¼ cup vegetable oil
- 2 cups dry white wine
Watch the original video
Watch on TikTokDirections
- 1
Preheat oven to 392°F (356°F for convection oven).
- 2
Using a mortar and pestle, crush together the garlic, sage, lemon zest, salt, and pepper until a smooth paste forms. Stir in the vegetable oil.
- 3
Spread the paste over the entire surface of the pork shoulder, avoiding the top skin. Score the skin in a crosshatch pattern with a sharp knife and rub generously with salt.
- 4
Tie the shoulder with kitchen twine. Line a large roasting pan with aluminum foil and place the meat on top, skin-side up. Bring the edges of the foil up around the meat and pour in the dry white wine.
- 5
Transfer to the oven and reduce the temperature to 284°F (248°F for convection oven). Roast for 4 to 5 hours, or until a meat thermometer reaches 158°F.
- 6
Increase the temperature to 464°F (428°F for convection oven). Rearrange the aluminum foil to expose only the skin. Roast for 10 to 15 minutes until the skin is puffed and golden brown.
- 7
Carefully pour the pan juices from the roasting pan into a saucepan and reduce over medium heat for 10 to 15 minutes. Season to taste.
- 8
Let the roast rest for 20 minutes before slicing. Serve with the sauce poured over.
💡 Chef's Tip
Use a kitchen thermometer for precise cooking. Prepare the spice paste the day before to enhance the flavors. Save the pan juices for a delicious sauce. Always let the meat rest before slicing.
