Garlic-Studded Pork Shoulder with Pesto-Creamed Potatoes
Prep Time: 20 minutes
Cook Time: 2 to 2 1/4 hours
Serves: 6 to 8
- One 3 to 3 1/2 pound Swift Premium® Boneless Pork Shoulder Butt Roast
- 6 to 8 very large cloves garlic, sliced 1/4-inch thick
- 3 tablespoons olive oil
- 2 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon coarse-grain black pepper
- 1 cup reduced-sodium chicken broth
- 1 1/2 pounds small Yukon gold potatoes, cut into 1 1/2 inch chunks
- 1 cup heavy whipping cream
- 3 tablespoons refrigerated basil pesto
- Preheat oven to 450º F. Pat roast dry with paper towels. If necessary, tie roast. Using the tip of a paring knife, cut 1 inch-deep slits, 1 to 1 1/2 inches apart in roast; insert 1 garlic slice into each slit. Rub roast with 2 tablespoons oil, then rub with 1 1/2 teaspoons salt and the pepper.
- Place pork, fat side up, on rack in very large shallow roasting pan. Roast, uncovered, in oven for 15 minutes. Reduce oven temperature to 325º F. Add chicken broth. Tightly cover pan with heavy foil; roast for 1 1/4 hours.
- Meanwhile, toss potatoes with remaining 1 tablespoon oil and 1 teaspoon salt.
- Carefully, uncover roast; arrange potatoes in single layer around pork in pan. Cover and continue to roast for 45 to 60 minutes or until instant-read thermometer inserted near center reads 185° F. and pork is tender.
- Transfer roast to cutting board. Loosely cover with foil; let pork rest for 3 minutes. Meanwhile, simmer cream in large skillet over medium-high heat about 1 minute or until slightly thickened. Stir in pesto. Add potatoes; gently toss and heat through. (Discard juices in roasting pan.)
- To serve, remove string and carve pork into 1/4 inch-thick slices. Serve with potatoes.