Lemon Herb Roasted Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs 30 mins
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Total Time
4 hrs 35 mins
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Servings
8
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Calories
211 kcal
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Course
Condiments, Dinner
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Cuisine
American
Lemon Herb Roasted Pork
Description
Lemon Herb Roasted Pork relies on a marinade of olive oil, garlic, Dijon mustard, fresh rosemary, mint, sage, parsley, lemon zest, serrano chile, and red pepper flakes applied to a 3-pound pork shoulder. Small cuts in the meat allow the herb paste to penetrate deeply during marination. Roasting low and slow at 275°F with chicken stock around the pork ensures a moist, tender result with a savory crust. The fresh herbs combined with lemon and a touch of heat from chile give the pork a complex, bright flavor profile.
The finished pork is great for slicing to serve with roasted vegetables, mashed potatoes, or as a filling for sandwiches. The slow cooking method allows connective tissues in the pork shoulder to break down, making the meat wonderfully tender and easy to shred or slice. The herb paste also forms a flavorful crust that enhances each bite.
For best results, roast according to weight—approximately 55 minutes per pound at 275°F—and remove foil in the last hour to allow browning. Occasionally basting the roast with pan juices during the uncovered phase helps retain moisture and enrich flavor. Leftovers can be stored refrigerated and reheated gently to maintain tenderness.
Ingredients
- 3 tbsp olive oil
- 1 tbsp salt
- 1 tbsp Dijon mustard
- 6 garlic cloves
- 1/4 cup rosemary fresh
- 1/4 cup mint fresh
- 1/4 cup sage fresh
- 1/4 cup parsley fresh
- 1 lemon
- 1 serrano chile
- 2 tsp red pepper flakes
- 3 lb pork shoulder
- 1 cup chicken stock
Instructions
Lemon Herb Paste
- With a vegetable peeler, carefully remove two 2-inch strips, just the yellow lemon zest, avoiding the white sour pith skin.
- In a food processor or blender add the Dijon mustard, garlic cloves, herbs, lemon zest, Serrano chile, red pepper flakes and the kosher salt and process for a minute.
- Then, with the processor or blender on, add the olive oil in a slow drizzle to emulsify and a thick paste will form. A minute or so should do it.
- Make small cuts all over the meat and rub the mixture in the cuts and all over your pork roast. Allow to marinate overnight or for a minimum of 1 hour.
Roasting
- In a large 13x9” baking dish or roasting pan, place the pork shoulder in the center, fat side up and propped up if necessary with a few vegetables or lemon slices underneath. Arrange vegetables around pork (optional). Pour chicken stock around pork and vegetables. Cover with aluminum foil.
- Roast at 275°F until fall apart tender with internal temperature of 145°F. (See Note 1)
- Allow to rest at least 10 minutes, covered with aluminum foil. Remove bone from pork and pull apart or cut into pieces.
Notes
- Roast pork shoulder at 275°F allowing 55 minutes per pound for a 3 lb cut, adjusting time for larger roasts accordingly.
- Remove the aluminum foil in the last hour of cooking to encourage browning of the crust; baste occasionally with pan juices while uncovered.
- Use fresh herbs for the paste to maximize flavor.
- Propping the pork on vegetables or lemon slices ensures even cooking and prevents sticking to the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 982mg | 41% |
| Potassium | 391mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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