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40 clove garlic pork shoulder butt

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I purchased this pork BUTT ROAST ON SALE, & decided today would be a great day for B B Q Pork Sandwiches. I marinated it with a blend of about 14 different spices plus about 40 cloves of garlic, to add lots of flavor to the roast. It would have been better to marinate it over night, but I got up early & seasoned it, then had it in the oven before noon, to allow it to cook for at least 5 hours. The aroma certainly did infuse the air throughout the house as it cooked. It was moist & tender. Instead of shredding it, I used my electric knife, no sauce was really needed, unless by choice.

►
(1 rating)
yield serving(s)
prep time 2 Hr 25 Min
cook time 5 Hr 20 Min
method Bake

Ingredients For 40 clove garlic pork shoulder butt

  • 8 lb
    pork shoulder butt roast
  • 40 clove
    garlic whole & slivers (more if desired)
  • 1 Tbsp
    crushed red pepper flakes, coarse black pepper, english mustard powder, granulated onion powder, sumac, marjoram, chopped chive or parsley
  • 2 Tbsp
    each granulated garlic powder, cumin, paprika, kosher salt
  • 1 1/2 Tbsp
    dried thyme
  • 2 tsp
    savory
  • 3 Tbsp
    brown sugar, firmly packed
  • good quality b b q sauce (optional) if desired
  • hamburger buns as desired

How To Make 40 clove garlic pork shoulder butt

  • 1
    This is the size Roast I used. Measure out all herbs and spices, then blend together, and marinate roast on all sides, being sure to get into the nooks and crannies of the meat, stuffing with slivers of garlic cloves. Use small amount at a time, and reserve any left over spices for a later use, provided it was not contaminated with your wet hands or the meat. Allow Roast to marinate for at least 2 to 3 hours or preferably over night if possible. Cover with wrap and refrigerate till ready to roast. Allow Roast to come to room temperature at least 1 1/2 hours or so before you put into oven. Preheat oven to 425 degrees F. just before you are ready to add roast to oven.
  • 2
    Measure out and add to a large platter, each of the spices.Set #1
  • 3
    Second Group Of Spices
  • 4
    Third group of spices, I prefer to buy the large bags of garlic that is already peeled, and keep in the fridge, then I just take out what I need, as needed. Sumac is a Spice from the Mediterranean, red in color, that has a lemony tart flavor, and I love adding it to certain dishes, if unavailable you can either omit it, or use lemon Zest instead. I ordered mine from Amazon. I could not find it in my regular grocery store.
  • 5
    The majority of spices added to a large plate. Then blend together. I then add them to a large empty spice jar. Then use small amounts until I have worked as much into the roast as possible and is needed. I reserve what ever is left over for another roast or chops.
  • 6
    I make deep gashes into the roast with the tip of a sharp knife, and then insert slivers of garlic into the gashes, over the entire roast. Also adding garlic into the nooks and crannies of the meat, on all sides top and bottom. Then refrigerate for several hours or over night if possible.
  • 7
    Remove from fridge, allow to come to room temperature. Add additional garlic cloves on top of roast if desired. Then place the roast into a preheated 425 degrees F. oven and roast for 20 to 25 minutes.
  • 8
    REDUCE TEMPERATURE TO 350 DEGREES f. AND CONTINUE TO COOK FOR APPROXIMATELY 4 1/2 HOURS LONGER, OR UNTIL THE roast is moist and tender, and a bit charred on the outside.
  • 9
    Remove from oven allow to sit at least 20 minutes, then slice with an electric knife, or pull apart with 2 forks. Serve as is, or may add a sauce of your choice if desired. THE FLAVOR IS GREAT JUST THE WAY IT IS.
  • 10
    Serve as sandwiches or with other sides , or as desired.
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