Slow-Cooked Pork Shoulder with Lemon and Garlic

Ingredients

• 1 (6 pound) boneless pork shoulder, trimmed ( I couldn’t find boneless)
• 1/3 cup fresh lemon juice
• 7 tablespoons olive oil, divided
• 1/4 cup minced fresh garlic ( about 4 large cloves)
• 1 teaspoon salt, divided
• 1 teaspoon ground black pepper, divided
• 1 large onion, cut into 1-inch pieces
• 1/2 cup dry white wine, I left this out
• 2 tablespoons chopped fresh oregano,( I used 1/2 teaspoon dry)
• 1 lemon, halved

Instructions

1. In a large plastic resealable bag, combine pork, lemon juice, 4 tablespoons olive oil, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper. Seal bag: gently shake to combine. Refrigerate at least 8 hours or up to 12 hours.
2. Preheat oven to 325. In a large cast-iron Dutch oven, heat 1-tablespoon olive oil over medium-heat. Add onion: cook until lightly browned, approximately 2 minutes. Remove onion from pan. Add remaining 2 tablespoons olive oil to pan. Add pork; cook until browned on both sides, approximately 3 minutes per side. Return onions to pan, add wine if using, oregano, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
3. Bake, covered, until tender, approximately 2 1/2 hours. Remove pork from pan, and place on a cutting board. Strain pan drippings into a small bowl, separate grease. Squeeze lemon halves over pork. Serve with pan drippings.

3.1

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