Garlic-Rubbed Pork Shoulder with Spring Vegetables


  • 3.5kg butterflied boneless pork shoulder
  • 8 large garlic cloves, crushed and peeled 
  • sea salt 
  • 2T ground coriander 
  • 1½T thyme, chopped 
  • 1½T oregano, chopped  
  • black pepper, freshly ground 
  • ½ cup (plus an additional 3T) extra-virgin olive oil 
  • 900g broad beans
  • 24 whole baby carrots, sliced 1/4 inch thick 
  • 500g frozen peas 
  • 2T unsalted butter 
  • 3T mixed chopped herbs, (parsley, chives and tarragon) 
  • 1T balsamic vinegar 


  1. Preheat the oven to 200°C. 
  2. With the side of a large knife, mash the garlic cloves with 1 tablespoon of kosher salt to make a coarse paste. Transfer the paste to a small bowl. 
  3. Stir in the coriander, thyme, oregano, 1 tablespoon of salt, 2 tablespoons of coarsely ground black pepper and 1/2 cup of the olive oil until incorporated. 
  4. On a work surface, rub the garlic-herb oil all over the butterflied pork. With the fatty side up, fold the pork under itself into thirds and transfer to a roasting pan. 
  5. Roast the pork for 40 minutes. Reduce the oven temperature to 150°C and roast the pork for a further 2 hours and 20 minutes, until the meat reaches an internal temperature of 71°C. 
  6. Meanwhile, bring a large saucepan of salted water to a boil. Add the broad beans and boil for approximately 2 minutes until the skins loosens. Using a slotted spoon, transfer the beans to a work surface and peel and discard the tough skins.
  7. Put broad beans in a bowl. 
  8. Add the carrots to the saucepan and boil for approximately 4 minutes until tender. Using a slotted spoon, transfer the carrots to the bowl. 
  9. Add the peas and boil for about 30 seconds until hot. Drain the peas and transfer to the bowl. 
  10. In the same saucepan, melt the butter in 1 tablespoon of the olive oil. Stir in the vegetables and season with salt and pepper. Cook over moderate heat until just heated through. Stir in the 3 tablespoons of chopped herbs. 
  11. Transfer the pork to a carving board and let rest for at least 10 minutes. 
  12. Strain the pan juices into a small saucepan and skim off the fat. Add the remaining 2 tablespoons of olive oil and balsamic vinegar and season with salt and pepper. Bring to a simmer, cover and keep hot. 
  13. Thickly slice the pork across the grain and transfer to plates. 
  14. Serve with the vegetables, passing the sauce at the table.