Garlic Herb Pork Roast

Butterfly the pork shoulder, spread the herb paste evenly on the inside, roll it tightly, and secure with kitchen twine. Place in a bag and refrigerate to marinate.

Ingredients

1.4 kg of Pork Shoulder Roast

Equipment

Chefs Knife

Kitchen Twine

Ziploc Bags

Preheat the oven. Sear the pork roast in a hot roasting pan with extra virgin olive oil until all sides are golden brown.

Ingredients

15 mL of Extra Virgin Olive Oil

2 cloves of Pork Shoulder Roast

Equipment

Oven

Roasting Pan

Tongs

Place sliced white onions in the roasting pan, set the pork on top, cover with foil, and roast until tender.

Ingredients

2 cloves of Pork Shoulder Roast

1 piece of White Onion

15 mL of White Balsamic Vinegar

Equipment

Roasting Pan

Aluminum Foil

Oven

Prepare the cucumber yogurt sauce by mixing diced cucumber, yogurt, minced garlic, lemon zest, lemon juice, salt, and pepper in a bowl. Chill until serving.

Ingredients

1 clove of Garlic

1¼ mL of Sea Salt

1¼ mL of Black Pepper

15 mL of Fresh Lemon Juice

1¼ mL of Salt

1 piece of Cucumber

240 mL of Yogurt

5 mL of Lemon Zest

2 cloves of Yogurt Sauce

Equipment

Bowl

Quarter the potatoes, toss with extra virgin olive oil, herbs, salt, and pepper, then roast on a baking sheet until crispy.

Ingredients

15 mL of Extra Virgin Olive Oil

2½ mL of Sea Salt

1¼ mL of Black Pepper

1¼ mL of Salt

2 cloves of Pork Shoulder Roast

4 pieces of Potatoes

Equipment

Baking Sheet

Chefs Knife

Quick-pickle the onion strips by tossing them with white balsamic vinegar, oil, and herbs in a bowl.

Ingredients

2 cloves of White Onion

15 mL of White Balsamic Vinegar

Equipment

Bowl

Remove foil from the pork, increase oven temperature to crisp the skin, then combine the roasted potatoes, spinach, and pickled onions before serving.

Ingredients

2 cloves of Pork Shoulder Roast

2 cloves of White Onion

2 cloves of Potatoes

475 mL of Spinach

Equipment

Oven

Tongs