About
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.
