Pork Shoulder Roast

Dry brine pork overnight: In a small bowl, mix the dry brine ingredients (Kosher salt, brown sugar, ground black pepper, and minced fresh herbs). Rub the mixture all over the pork on all sides. Place on a baking pan, cover, and refrigerate overnight.

Prep oven: The next day, preheat the oven to 425°F. Remove the pork from the fridge and let it sit on the counter for 30 minutes, so it comes closer to room temperature (helps with even cooking). Discard any juices that may have pooled at the bottom of the pan.

Initial roast: Pat dry the pork, the rub with a few drizzles of olive oil and season with ground black pepper. Roast uncovered for an initial 20 minutes so it gets a nice start and a golden crust forms on top.

Make the garlic herb rub: Meanwhile, in a bowl, combine the minced garlic, fresh minced herbs, ¼ cup of olive oil, ¼ teaspoon salt, and ½ teaspoon black pepper. Set aside.

Lower oven temperature: Remove the pork from the oven, then reduce temperature to 300°F. We’re going to finish cooking the pork low and slow.

Add garlic herb rub and onions: Spread the garlic herb rub over the pork. Then, add the onions and fresh sprigs of herbs around the pork, Then, add a few generous splashes of broth around the sides of the pan to prevent burning. Note: It may seem like a lot of onions, but they will reduce.

Roast low and slow: Return the pork into the oven, and continue roasting, still uncovered, at a low oven temperature of 300ºF for another 2.5 to 3 hours. The pork is ready when it reaches an internal temperature of 190-200ºF. Note: If there are spots that browning too fast, tent with foil.

Let it rest for 15 minutes before slicing. Enjoy!