Slow-Roasted Istrian Pork with Garlic and Rosemary

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 pork shoulder slow-roasted with garlic, fresh rosemary, and Istrian olive oil, delivering deep, savory flavors perfect for a comforting meal. This Mediterranean-inspired pork recipe, ready in about 320 minutes, pairs pork shoulder, Istrian extra virgin olive oil, garlic cloves 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.

Prep: 20 min Cook: 300 min Serves 6 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Pat dry the 3 lbs pork shoulder and rub all over with 4 tbsp Istrian extra virgin olive oil, 2 tsp sea salt, and 1 tsp freshly ground black pepper.
  2. Step 2: Make small incisions all over the pork and insert 6 sliced garlic cloves and tuck 4 fresh rosemary sprigs around and inside the pork.
  3. Step 3: Place the pork shoulder in a roasting pan with 1 large quartered yellow onion and pour 1 cup white wine around it.
  4. Step 4: Cover the pan tightly with foil and roast in the oven for 4-5 hours until the meat is very tender and easily pulls apart with a fork.
  5. Step 5: Remove foil, increase oven temperature to 425°F (220°C), and roast uncovered for 15 minutes to crisp the outside.
  6. Step 6: Let rest for 15 minutes before slicing and serve with pan juices.

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