Slow-Roasted Istrian Pork Shoulder with Garlic and Rosemary

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

Juicy pork shoulder slow-roasted to perfection with fragrant garlic and rosemary, evoking the rustic flavors of Istrian countryside cooking. This Mediterranean-inspired pork recipe, ready in about 280 minutes, pairs pork shoulder, garlic cloves, sliced, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 3 lbs pork shoulder
• 6 garlic cloves, sliced
• 4 fresh rosemary sprigs
• 3 tbsp extra virgin olive oil
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1/2 cup dry white wine
• 1 medium yellow onion, quartered
• 2 medium carrots, cut into large chunks

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

Instructions

1. Step 1: Preheat oven to 300°F. Using a sharp knife, make 12 small slits all over the 3 lbs pork shoulder and insert 6 sliced garlic cloves and 4 fresh rosemary sprigs into the slits.
2. Step 2: Rub the pork shoulder all over with 3 tbsp extra virgin olive oil, 2 tsp sea salt, and 1 tsp freshly ground black pepper.
3. Step 3: Place the pork shoulder in a roasting pan with 1 medium quartered yellow onion and 2 medium large carrot chunks around it. Pour 1/2 cup dry white wine into the pan.
4. Step 4: Cover the roasting pan tightly with foil and roast in the oven for 4 hours, basting every hour with the pan juices, until the pork is tender and pulls apart easily.
5. Step 5: Remove foil and increase oven temperature to 425°F. Roast uncovered for 20 minutes until the exterior is golden and crisp. Let rest for 15 minutes before slicing and serving with pan juices.