Slow-Roasted Pork Shoulder with Mediterranean Olive and Herb Relish

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

Tender slow-roasted pork shoulder served with a vibrant relish of Kalamata olives, fresh herbs, and lemon, evoking the rustic flavors of the Mediterranean coast. This Mediterranean-inspired pork recipe, ready in about 255 minutes, pairs pork shoulder, 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.

Ingredients

• 4 lbs bone-in pork shoulder
• 4 tbsp olive oil
• 5 cloves minced garlic cloves
• 2 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 1 cup pitted and chopped Kalamata olives
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 small finely diced red onion
• 1 tbsp red wine vinegar

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. Rub 4 lbs pork shoulder all over with 4 tbsp olive oil, 5 minced garlic cloves, 2 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Place in a roasting pan and roast uncovered for 4 hours, until the pork is fork-tender and the exterior is browned.
2. Step 2: While the pork roasts, prepare the relish by combining 1 cup chopped Kalamata olives, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 small finely diced red onion, and 1 tbsp red wine vinegar in a bowl. Stir gently to combine and set aside.
3. Step 3: Once the pork is done, remove from oven and let rest for 15 minutes. Shred the meat with two forks and serve topped with the Mediterranean olive and herb relish for a fresh, tangy contrast.