Garlic Studded Roast Pork

If you’re looking for an easy roast pork that won’t fail you, this is the one. I use boston butt, a particular cut of pork shoulder that has some decent fat that renders while cooking. The result? Juicy roast pork.

The flavour profile is one that suits pork with a splash of vinegar, some honey and then I borrow from my roast lamb seasoning by studding the meat with garlic, seasoning with salt, pepper, some garlic powder, paprika and of course oregano.

Boston butt can be found bone-in or without. I like bone-in for a moister result but either cut works. Most grocery stores carry this cut and butcher shops and Asian markets surely will.

The beauty of this dish is in the simplicity. While not a quick meal, it’s geared for the weekend where you can throw it in the oven and let time do its work.

Garlic Studded Roast Pork 

(serves 6-8)

approx. 5 cloves of garlic

1 boston butt/pork shoulder (bone in or out)

2 Tbsp. red wine vinegar

2 Tbsp. honey

approx. 2 tsp. sea salt

1 tsp. ground pepper

1 tsp. garlic powder

1 tsp. dried Greek oregano

2 Tbsp. sweet paprika

Pre-heated 350F oven

1. Cut your garlic into half or thirds (slivers). Poke a hole in the meat, insert sliver of garlic and repeat throughout meat.
2. Rub the pork with vinegar and honey then season the meat with salt, pepper, garlic powder and paprika.
3. Wrap the meat with parchment paper and foil and place your fridge for 8 hours or overnight.
4. Place pork in a roasting pan and allow to return to room temp. If you have an meat thermometer to monitor internal meat temp, insert.
5. Place the pork in your pre-heated 350F and roast for approx. 2.5 hours or until internal temp has reached 180-185F.
6. Allow meat to rest for 20 minutes then unwrap/remove wrap. Increase your oven temp to 400F and roast until meat is golden.
7. Remove from the oven, allow to rest 15 minutes and serve with Roast Potatoes and vegetables.

NOTE: I was asked what sauce goes with this? I simply whipped up a honey mustard that went well with the pork. Ratios? Add honey and mustard of your choice in a bowl and mix a little of this, little of that to your liking.

© 2023, Peter Minaki. All rights reserved.

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