I got this from the Taste of the South magazine Jan/Feb 2014 issue.  It was really easy and turned out great.  I love lemon.  I did change a few things like leaving out the white wine, I will give the recipe as it was in the magazine and tell you the few changes I made.

Pork shoulder



Slow-Cooked Pork Shoulder with Lemon and Garlic

Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes


  • 1 6 pound boneless pork shoulder, trimmed ( I couldn't find boneless)
  • 1/3 cup fresh lemon juice
  • 7 tablespoons olive oil divided
  • 1/4 cup minced fresh garlic about 4 large cloves
  • 1 teaspoon salt divided
  • 1 teaspoon ground black pepper divided
  • 1 large onion cut into 1-inch pieces
  • 1/2 cup dry white wine I left this out
  • 2 tablespoons chopped fresh oregano ( I used 1/2 teaspoon dry)
  • 1 lemon halved


  • In a large plastic resealable bag, combine pork, lemon juice, 4 tablespoons olive oil, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper. Seal bag: gently shake to combine. Refrigerate at least 8 hours or up to 12 hours.
  • Preheat oven to 325. In a large cast-iron Dutch oven, heat 1-tablespoon olive oil over medium-heat. Add onion: cook until lightly browned, approximately 2 minutes. Remove onion from pan. Add remaining 2 tablespoons olive oil to pan. Add pork; cook until browned on both sides, approximately 3 minutes per side. Return onions to pan, add wine if using, oregano, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Bake, covered, until tender, approximately 2 1/2 hours. Remove pork from pan, and place on a cutting board. Strain pan drippings into a small bowl, separate grease. Squeeze lemon halves over pork. Serve with pan drippings.




Categories: Featured, Pork

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