Slow-Roasted Istrian Pork Shoulder with Rosemary and Garlic

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.

Tender, slow-roasted pork shoulder seasoned with fresh rosemary and garlic, capturing the rustic flavors of Istria. This Mediterranean-inspired pork recipe, ready in about 280 minutes, pairs pork shoulder, fresh rosemary, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Cook: 260 min Serves 6 Mediterranean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. In a small bowl, mix 3 tbsp chopped fresh rosemary, 6 minced garlic cloves, 1/4 cup extra virgin olive oil, 2 tsp sea salt, and 1 tsp freshly ground black pepper to form a fragrant paste.
  2. Step 2: Rub the rosemary-garlic mixture evenly all over the 4-pound bone-in pork shoulder, massaging into the crevices.
  3. Step 3: Place the pork shoulder in a roasting pan, pour 1 cup dry white wine and 1/2 cup water into the pan to keep meat moist during cooking.
  4. Step 4: Cover pan tightly with foil and slow roast in the preheated oven for 4 hours, basting every hour with pan juices, until the pork is fork-tender and falling apart.
  5. Step 5: Remove foil, increase oven temperature to 425°F, and roast for an additional 20 minutes uncovered to crisp the exterior.
  6. Step 6: Let rest for 15 minutes before slicing. Serve with pan juices spooned over the meat for a rich, aromatic finish.

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