A flavorful pork roast paired with zesty citrus-infused potatoes, perfect for a hearty dinner.
Trim any excess fat from the pork shoulder and score the top in a crisscross pattern.
Scoring the fat allows the marinade to penetrate deeper into the meat.
Make shallow cuts on each side of the pork and insert slivers of garlic into half of the cuts.
This step infuses the pork with a rich garlic flavor.
Spread onion slices on the bottom of a roasting pan.
The onions will caramelize and add a sweet base to the dish.
Combine the remaining marinade ingredients in a food processor and blend into a paste.
Blending the marinade ensures even distribution of flavors.
Rub the marinade all over the pork, ensuring it gets into the cuts.
Let the pork sit in the marinade for at least 4 hours or overnight for best results.
Preheat the oven to 450°F.
A hot oven helps to sear the pork and lock in juices.
Cut the potatoes into chunks and toss with melted butter, olive oil, salt, and rosemary.
Coating the potatoes evenly ensures they roast to a golden perfection.
Arrange the potatoes around the pork in the roasting pan.
Ensure the potatoes are spread out for even cooking.
Place the roasting pan in the oven and roast for 30 minutes at 450°F.
This initial high heat helps to form a crust on the pork.
Lower the oven temperature to 325°F and continue roasting for 2 hours, basting every 30 minutes.
Basting keeps the pork moist and flavorful.
Check the internal temperature of the pork; it should reach 150°F.
Use a meat thermometer for accurate doneness.
Remove the pork from the oven and let it rest, covered, for 15 minutes.
Resting allows the juices to redistribute, making the pork tender.
Optionally, increase the oven temperature to 400°F and roast the potatoes for an additional 10 minutes to crisp them up.
This step adds a delightful crunch to the potatoes.
Slice the pork and serve with the roasted potatoes.
Garnish with fresh rosemary for a beautiful presentation.
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