Garlic Rubbed Pork is rubbed with garlic, but that sort of undersells it. It’s actually rubbed with a homemade herb and roasted garlic oil, and the pork is butterflied for easier, more balanced roasting. It’s also served with a collection of tender veggies and a simple balsamic pan sauce that accents the succulence of the pork! Garlic Rubbed Pork is a full dinner experience in one dish!
Ingredients
- 8 large cloves garlic, smashed and peeled
- 1 tablespoon kosher salt, plus more, to taste
- 2 tablespoons ground coriander
- 1 1/2 tablespoons fresh thyme, chopped
- 1 1/2 tablespoons fresh oregano, chopped
- freshly ground black pepper, to taste
- 1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
- 1 (7.5-pound) pork shoulder, boneless, butterflied
- 2 pounds fava beans, shelled, can substitute 2 cups frozen shelled edamame
- 24 whole baby carrots or 4 medium carrots, sliced 1/4-inch-thick
- 4 pounds fresh English peas, shelled, can substitute 2 (10-ounce) packages frozen peas
- 2 tablespoons unsalted butter
- 3 tablespoons mixed herbs, of your choice, chopped
- 1 tablespoon aged balsamic vinegar
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –With the side of a large knife, mash the garlic cloves and 1 tablespoon of the kosher salt until it forms a coarse paste.
Step 3 –Transfer the paste to a small bowl.
Step 4 –Add the coriander, the thyme, the oregano, the extra salt, the ground black pepper, and 1/2 cup of the olive oil and stir until incorporated.
Step 5 –On a work surface or cutting board, rub the garlic-herb oil all over the pork.
Step 6 –With the fat-side up, fold the butterflied pork under itself into thirds.
Step 7 –Transfer the folded pork to a roasting pan.
Step 8 –Roast the pork for 40 minutes.
Step 9 –Reduce the oven temperature to 300 degrees F.
Step 10 –Roast the pork until the meat reaches an internal temperature of 160 degrees F, about 2 hours 20 minutes.
Step 11 –In a large saucepan of salted, boiling water, add the fava beans and boil until the skins loosen, about 2 minutes. If using frozen edamame, boil the edamame for 2 minutes and transfer them to a bowl.
Step 12 –Using a slotted spoon, transfer the fava beans to a work surface or cutting board.
Step 13 –When they are slightly cooled, peel and discard the skins of the fava beans.
Step 14 –Transfer the peeled fava beans to a bowl.
Step 15 –Add the carrots to the same saucepan and boil until tender, about 4 minutes.
Step 16 –Using a slotted spoon, transfer the carrots to the bowl with the fava beans.
Step 17 –Add the peas and cook until tender, about 2 minutes. If using the frozen peas, boil until hot, about 30 seconds.
Step 18 –Drain the peas and transfer them to the bowl.
Step 19 –In the same saucepan, add the butter and 1 tablespoon of the olive oil and let the butter melt.
Step 20 –Add the vegetable mixture to the butter-oil mixture and stir to combine.
Step 21 –Season the vegetable mixture with the extra salt and the ground black pepper.
Step 22 –Cook the vegetable mixture over medium heat until just heated through.
Step 23 –Add 3 tablespoons of the mixed herbs.
Step 24 –Transfer the pork to a carving board and let it rest for 10 minutes.
Step 25 –Strain the pan juice into a small saucepan and skim off the fat.
Step 26 –Add the remaining 2 tablespoons of the olive oil and the balsamic vinegar to the pan juice and stir to combine.
Step 27 –Season the pan sauce with the extra salt and the ground black pepper.
Step 28 –Bring the sauce mixture to a simmer.
Step 29 –Cover the saucepan and keep it hot.
Step 30 –Thickly slice the pork across the grain.
Step 31 –Serve the pork slices with the vegetables, topped with the sauce.
