Serves 10
Prep: 10 min. Cook: 5 hrs.
4-5 lb bone-in pork shoulder
2-3 tbsp Il Molino DOP Italian Extra Virgin Olive Oil
4-5 garlic cloves
2-3 cups of Coarse Trapani Sea Salt
Rosemary sprigs
Preheat oven to 300 F. In the meantime, cut smal slits on the shoulder and push the garlic cloves inside the meat. Brush with the Il Molino Olive Oil and then apply and pack the Coarse Trapani Sea Salt so that the entire meat is covered. Place the rosemary sprigs on top. Follow instructions on the packaging of the pork for baking and resting time. It should take approx. 5 hours to cook and then 15 minutes to rest. The sea salt keeps the meat moist during cooking.
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