Slow-Roasted Tuscan Pork Shoulder with Garlic and Rosemary
A tender and flavorful pork shoulder slow-roasted with garlic and rosemary, resulting in a juicy crust and melt-in-your-mouth meat perfect for a comforting meal. This italian-inspired pork ready in about 320 minutes pairs bone-in pork shoulder, sliced thinly garlic cloves, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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
- 6, sliced thinly garlic cloves
- 3 sprigs fresh rosemary sprigs
- 2 tsp sea salt
- 1 tsp, freshly ground black pepper
- 4 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 1 large, quartered yellow onion
- 2 medium, cut into chunks carrots
- 2, cut into chunks celery stalks
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 275°F (135°C). Score the fat on a 4 lb bone-in pork shoulder with a sharp knife in a diamond pattern, then rub 2 tsp sea salt, 1 tsp freshly ground black pepper, and 4 tbsp extra virgin olive oil all over the meat.
- Step 2: Insert 6 thinly sliced garlic cloves into small slits made all over the pork, then tuck 3 fresh rosemary sprigs around the meat.
- Step 3: Place the pork shoulder in a large roasting pan surrounded by 1 large quartered yellow onion, 2 chopped carrots, and 2 chopped celery stalks.
- Step 4: Pour 1/2 cup dry white wine into the pan and cover tightly with foil.
- Step 5: Roast in the oven for 4 to 5 hours, basting every hour with pan juices, until the internal temperature reaches 190°F (88°C) and the meat is fork-tender.
- Step 6: Remove the foil, increase oven temperature to 425°F (220°C), and roast for an additional 20 minutes to crisp the exterior.
- Step 7: Let rest uncovered for 15 minutes before slicing and serving with the roasted vegetables and pan juices.
Frequently asked questions
How long does Slow-Roasted Tuscan Pork Shoulder with Garlic and Rosemary take to make?
Total time is about 320 minutes (20 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Tuscan Pork Shoulder with Garlic and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in pork shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Tuscan Pork Shoulder with Garlic and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Tuscan Pork Shoulder with Garlic and Rosemary for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Tuscan Pork Shoulder with Garlic and Rosemary?
Italian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
