Slow-Roasted Istrian Pork Shoulder with Garlic and Bay Leaves

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This slow-roasted pork shoulder is infused with garlic and bay leaves, reflecting the rustic, hearty flavors of Istrian regional cooking for tender, flavorful meat. This Mediterranean-inspired pork recipe, ready in about 315 minutes, pairs pork shoulder (bone-in), garlic cloves, sliced, fresh bay leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Prep: 15 min Cook: 300 min Serves 6 Mediterranean cuisine 580 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your oven to 300°F (150°C). Pat dry 3 lbs bone-in pork shoulder and score the fat in a diamond pattern with a sharp knife.
  2. Step 2: Rub the pork all over with 3 tbsp Istrian extra virgin olive oil, 2 tsp sea salt, and 1 tsp freshly ground black pepper.
  3. Step 3: Insert 8 sliced garlic cloves evenly into the scored fat and tuck 4 fresh bay leaves and 2 rosemary sprigs around the meat in a roasting pan.
  4. Step 4: Pour 1 cup dry white wine into the pan, cover tightly with foil, and roast in the oven for 4 to 5 hours, basting occasionally with pan juices, until the meat is fork-tender and falling apart.
  5. Step 5: Remove foil for the last 30 minutes to allow the exterior to brown and crisp. Let rest for 15 minutes before slicing and serving with pan juices.

Related recipes