Istrian Garlic and Herb Roasted Pork Shoulder

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Slow-roasted pork shoulder rubbed with garlic and Mediterranean herbs, delivering juicy, tender meat with a fragrant crust. This Mediterranean-inspired pork recipe, ready in about 260 minutes, pairs bone-in pork shoulder, Istrian extra virgin olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs bone-in pork shoulder
• 1/4 cup Istrian extra virgin olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 6 garlic cloves, minced
• 2 tbsp sea salt
• 1 tbsp freshly ground black pepper
• 1 cup dry white wine
• 1 cup water

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat the oven to 325°F. In a small bowl, combine 1/4 cup Istrian extra virgin olive oil, 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh sage, 1 tbsp fresh thyme leaves, 2 tbsp sea salt, and 1 tbsp freshly ground black pepper to create a herb-garlic paste.
2. Step 2: Pat dry the 4 lbs bone-in pork shoulder with paper towels. Rub the herb-garlic mixture all over the pork, massaging into the surface and under the skin where possible.
3. Step 3: Place the pork shoulder in a roasting pan and pour 1 cup dry white wine and 1 cup water into the bottom of the pan to keep the meat moist.
4. Step 4: Roast uncovered for about 3.5 to 4 hours, basting every hour with pan juices, until the internal temperature reaches 195°F and the meat is fork-tender.
5. Step 5: For a crispier crust, increase the oven temperature to 425°F during the last 15 minutes of roasting.
6. Step 6: Remove the pork from the oven and let rest covered loosely with foil for 20 minutes before slicing. Serve with pan juices spooned over the top.