Garlic Pork Roast (Guyanese Christmas Style)

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Garlic Pork is a centerpiece of Guyanese Christmas celebrations, where pork shoulder is marinated in a generous amount of fresh garlic, herbs, and aromatic seasonings, then slow-roasted until tender and deeply fragrant. The bold garlic perfume fills the kitchen and the meat becomes fork-tender with a sticky, savory glaze.

Nutrition Facts

Per serving (estimated)

• 710 kcalCalories
• 52 gFat
• 18 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 3 gSugar
• 58 gProtein
• 780 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Garlic Marinade

• 1 whole head garlic (about 10 cloves), peeled and minced
• 2 tablespoons chopped fresh thyme
• 2 scallions, finely chopped
• 1 medium onion, grated
• 1 tablespoon Worcestershire sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil

For the Pork and Roast

• 3 lb bone-in pork shoulder, skin scored
• 1 cup chicken broth or water
• 2 tablespoons butter, melted
• 1 tablespoon coarse salt
• 1 teaspoon paprika
• 4 whole garlic cloves, smashed
• 2 bay leaves

Optional Garnish

• 2 tablespoons chopped parsley
• 1 lime, cut into wedges

Directions

1. Combine minced garlic, thyme, scallions, grated onion, Worcestershire sauce, soy sauce, brown sugar, black pepper, and olive oil in a bowl to make a thick marinade paste.
2. Pat the pork shoulder dry with paper towels, then rub the garlic marinade thoroughly into the meat, pressing it into the scored skin and all sides. Cover and refrigerate for at least 6 hours, preferably overnight.
3. Preheat the oven to 325°F (165°C). Remove the pork from the refrigerator and let it sit at room temperature for 20 minutes.
4. Place the marinated pork in a deep roasting pan, fat side up. Pour the chicken broth around the pork, scatter the smashed garlic cloves and bay leaves into the pan, and brush the melted butter over the top. Season the skin with coarse salt and paprika.
5. Cover the pan tightly with aluminum foil and roast for 2 hours. Remove the foil, baste the pork with pan juices, and increase oven temperature to 400°F (200°C). Roast uncovered for 1 more hour, basting every 20 minutes, until the skin is golden brown and crisp.
6. Test for doneness by inserting a fork into the thickest part; the meat should pull apart easily with an internal temperature of at least 190°F (88°C). Transfer the pork to a cutting board, tent loosely with foil, and rest for 15 minutes before slicing.
7. Pour the pan drippings into a small saucepan, skim excess fat, and simmer 3 to 5 minutes to make a quick gravy.
8. Slice the pork across the grain into thick pieces, spoon the gravy over the top, and garnish with parsley and lime wedges before serving.

Cook’s Notes

• Marinate overnight for the deepest garlic flavor; this dish gets better the longer it sits in the seasoning.
• Score the fat cap in a diamond pattern before marinating so the garlic paste penetrates the meat.
• Serve with Guyanese-style rice and peas, pepper sauce, or a fresh cucumber salad for an authentic Christmas plate.
• Save the pan drippings; they are packed with roasted garlic flavor and make excellent gravy or rice seasoning.
• Leftover garlic pork reheats beautifully in a covered pan with a splash of broth and tastes even better the next day.

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