Roast Pork Shoulder

Step 1

Preheat oven to 325°F. Pat the 4 lb pork shoulder dry with paper towels, then rub all over with 1 tbsp salt and 1 tsp black pepper.

Step 2

Peel and slice 6 garlic cloves into thin slivers. Make small incisions all over the pork and insert the garlic slivers into them.

Step 3

Slice 2 onions and 2 bell peppers into thick strips. Scatter them in a roasting pan and drizzle with 2 tbsp olive oil, tossing to coat.

Step 4

Place the pork shoulder on top of the vegetables. Roast uncovered for 3 hours, until the meat is fork-tender and the internal temperature reaches 195°F.

Step 5

Remove the pork from the oven and let it rest for 20 minutes. The vegetables should be soft and caramelized; stir them in the pan juices.

Step 6

Slice or shred the pork and serve with the roasted onions and peppers, spooning pan juices over the top.