rosemary Pork Shoulder with garlic
There’s nothing quite like the aroma of a succulent pork shoulder slow-cooking in the oven. And when we infuse pork with the earthy and pungent, aromatic flavors of rosemary and garlic, it becomes a dish that’s sure to delight the senses and satisfy the soul. I cook it slowly in the oven, wrapped in parchment paper and foil. This way, juices stay within the pork, infusing the meat with the herbs and keeping it moist and tender.
But this recipe isn’t just about indulging in delicious flavors – it’s also about reaping the health benefits that come with consuming both pork, rosemary, and garlic.
Health Benefits Of Pork
Pork, a nutritional powerhouse, is not just a source of protein. It’s an excellent source of complete protein, high in B vitamins, especially thiamin or B1, and fat-soluble vitamin D. It’s also rich in selenium, zinc, and choline, a rare and essential nutrient for brain development, liver function, and metabolism. Understanding these nutritional benefits can help you make informed choices about your diet.
The common opinion of pork is that it has a lot of saturated fat and all the “bad” things that come with it. Well, first of all, let’s stop demonizing fat. Saturated fat is not bad for us. And second, pork fat contains over 50% of monounsaturated fat. Whenever possible, buy pasture-raised, organic pork. Happy, healthy animals give us healthy meat.
Health Benefits Of Rosemary
Rosemary is a fragrant herb with needle-like leaves. It’s native to the Mediterranean region but is now grown worldwide. The essential oil in rosemary contains compounds that have potent antioxidant activity. It’s a renowned brain tonic that enhances memory and concentration. It stimulates circulation, improves cardiovascular functioning, and combats fatigue. It also has a calming effect on digestion, especially when stomach upset is triggered by nervous tension.
Rosemary Pork Shoulder
Ingredients:
5-6 garlic cloves
2-3 sprigs of fresh rosemary
Salt and pepper to taste
Directions:
- Preheat the oven to 300F.
- Cut garlic lengthwise into strips.
- Rub the pork shoulder with salt and pepper.
- Poke the meat with a paring knife deep enough to fit a sliver of garlic. Poke all around the top and sides of the pork shoulder to evenly distribute the garlic. Stick rosemary leaves into the same holes or just place them on top.
- Take a piece of foil big enough to wrap the pork shoulder. Line it with parchment paper. Place the shoulder in the middle and wrap it with parchment paper first and then with foil.
- Bake for about 2-2.5 hours. Take out and insert the thermometer in the middle of the shoulder. It should read at least 165F. If you don’t have a thermometer, cut or poke the meat to make the juice run out. If it’s clear and there is no blood, the meat is cooked.
- Serve hot with Kale-Carrot Sautée, Acorn Squash, or Asparagus.
- Or serve leftovers cold and thinly sliced as an alternative to ham. Here is a great breakfast recipe with it.
Interested in more healthy breakfast recipes?
Freedom from hunger and cravings until lunch
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