10 PRO Tips For The Garlic-Stuffed Pork Butt Recipe
- to make cuts in the pork neck easily, I recommend that you keep the meat chunk in the refrigerator until you start cooking it, secondly, use a knife with a short, narrow, and very sharp blade
- the amount of garlic may seem scary, but don’t forget that it combines with about 2.5 kg/90 oz of meat, so in the end, the roast won’t have an excessive taste of garlic
- make deeper cuts in the thickest part of the pork neck and shallower in the thinnest and on the sides, in the deep cuts put two cloves of garlic
- use a quantity of water in which the Boston butt is dipped up to half the height
- you can replace water with dry white wine to get an even more delicious pork roast
- chop the vegetables more coarsely so that they do not dissolve too much when cooked
- remove the foil from the tray only when the pork neck is tender in the thickest part, check this with a fork or knife
- roast the garlic-stuffed pork neck until it has an intense reddish color
- after taking out the roast from the oven, I recommend waiting for it to cool a little before slicing so that the inner juice is absorbed into the meat and the slices do not crumble too much when cut
- serve the roasted pork butt slices with cooked vegetables placed on top
➡️ Cooking pork butt in the oven turns into a very tasty meal and stuffed pork shoulder with garlic or other ingredients does not make an exception!
➡️ Enjoy cooking garlic-stuffed pork butt in the oven from scratch!