Slow-Cooked Pork Shoulder with Lemon and Garlic
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.
- 1 6lb boneless pork shoulder trimmed
- 1/3 cup fresh lemon juice
- 7 tbsp olive oil divided
- 1/4 cup minced fresh garlic about 4 large cloves
- 1 tsp salt divided
- 1 tsp ground black pepper divided
- 1 large onion cut into 1-inch pieces
- 1/2 cup dry white wine I left this out
- 2 tbsp chopped fresh oregano I used 1/2 tsp 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.