Pork shoulder with rosemary and garlic make a delicious combination.
Pork shoulder with rosemary and garlic make a delicious combination. I cook it slowly in the oven, wrapped in parchment paper and foil. This way juices have nowhere to escape and they infuse pork shoulder with the herbs. Because of that the meat stays moist and tender.
Health Benefits Of Pork
Like many other animal proteins, pork is an excellent source of complete protein. It is a great source of many B vitamins, especially thiamin or B1. We need thiamin for energy production and multiple enzymatic reactions. Common perception of pork meat is that it is has a lot of saturated fat and all the “bad” things that come with it. Well, first of all, saturated fat is not bad for us, and second, pork fat contains over 50% of monounsaturated fat. Pork is fairly high in fat-soluble vitamin D, selenium and zinc.
Whenever possible buy pasture-raised, non-GMO fed pork. Pork shoulder cooked in foil stays moist and flavorful. Always line foil with parchment paper to avoid any aluminum contamination of your food! Leftovers from this dish can be served cold and thinly sliced as a nitrate-free alternative to ham.
Health Benefits Of Rosemary
Rosemary is native to the Mediterranean and has been associated with longevity. It’s a renown brain tonic, enhancing memory and concentration. It stimulates circulation, improves cardiovascular functioning and combats the fatigue. It also has a calming effect on digestion, when stomach upset is accompanied by nervous tension.
Pork Shoulder With Rosemary and Garlic
3-4 garlic cloves
2-3 sprigs of rosemary or
1Tbsp of dry rosemary
Salt and pepper to taste
- Preheat the oven up to 350F.
- Cut garlic lengthwise into thin strips.
- Poke the meat with a paring knife poke deep enough to fit a sliver of garlic. Poke all around the top and sides of the pork shoulder to evenly distribute the garlic. You can add pieces of rosemary into the same holes or just place it on top.
- Rub the shoulder with salt and pepper.
- Take a piece of foil big enough to wrap the shoulder. Line it with parchment paper. Place the shoulder in the middle and wrap it with the parchment paper first and then with foil.
- Bake for about 1.5 hours. Take out, 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 shoulder and make the juice runs clear.
- Serve hot.
- Serve leftovers cold and thinly sliced, as an alternative to ham. Here is a great breakfast recipe with it.