- 3 1/2 pounds bone-in pork shoulder roast
- 6 cloves garlic, halved
- 1 tablespoon olive oil
- kosher salt and freshly ground black pepper to taste
- 1 tablespoon Italian seasoning
- 1 teaspoon dried rosemary
- 1 pinch cayenne pepper, or to taste
- 1 tablespoon olive oil
- 1/4 cup thinly sliced baby romaine lettuce
- 1/4 cup halved cherry tomatoes
- 3 tablespoons red wine vinegar
- 2 cups cooked white beans
- Preheat oven to 325 degrees F (165 degrees C).
- Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
- Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
- Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
- Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
- Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
- Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.