This slow roasted pork shoulder is fall-off the bone tender with a tasty, crusty exterior and succulent inside. In this recipe, boneless pork shoulder is rubbed with a mixture of olive oil, garlic and fresh herbs then it is roasted low and slow.
Don’t let the long cooking time dissuade you from making this pork dinner because after the quick prep is done, it is absolutely hands off.
Slow cook the pork shoulder in the oven and serve up a delicious meal that is worthy of a special occasion. To make it even better, serve the pork with a fantastic side dish like this mushroom rice pilaf, creamed spinach, or garlic parsley potatoes.
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Ingredients
- Pork – We use a 4-5 pound boneless pork shoulder (use the shoulder or butt roast). This size is about six generous servings which, for us, is enough for dinner and some leftovers for lunch. Leave the skin and/or fat on it for maximum flavor.
- Herbs and Spices – Make a flavorful mixture with fresh rosemary and thyme, salt (we use kosher salt), fresh ground black pepper and plenty of garlic.
- Oil – Here we use olive oil to make the garlic herb mixture
You will also need:
- Kitchen twine also called butcher or cooking twine or string, used to tie the meat to create a uniform shape and help the roast cook through evenly.
- Rimmed baking dish large enough to comfortably hold the pork and drippings (we used a 7×10 inch casserole dish)
Recipe tips
- If fresh herbs are not available use dried rosemary and dried thyme instead, however because dried herbs tend to be more potent use less. Instead of 1 teaspoon use ⅓ or ½ teaspoon.
- Do not chop the garlic too fine because it is going into a very hot oven at first (for 15 minutes). If the pieces are too small, they will start to burn right away. Roughly chop the garlic so that you get hearty pieces.
- For larger pork pieces add extra roasting time. About 30-60 minutes per extra pound. Check that the internal temperature registers at least 180°F on an instant read thermometer, higher is fine.
- We prefer to use a boneless pork shoulder, but a bone-in piece will work too. You should not have to adjust the time too much because we are already going with a long cooking time.
- For the best pork shoulder roast, resist the urge to open the oven to check on it. I know it is hard, especially with the wonderful aroma wafting through your house. But every time the oven is opened the temperature drops significantly then it takes a while to get back up. This may affect the cooking time.
Instructions
Add the olive oil, garlic, salt, thyme, rosemary, and black pepper to a bowl and stir to combine.
- Pat the pork shoulder dry using paper towels. Place it in a rimmed baking dish. Apply the garlic herb mixture all over the meat.
- The pork piece will have a slit somewhere in the center where the bone was removed. Get the garlic herb mixture in there too.
- Truss (tie) the pork with kitchen twine to create a uniform shape and help the roast cook through evenly.
- Set it fat side down in the baking dish.
Cover it with plastic wrap and refrigerate at least 2 hours, up to overnight.
Remove the baking dish from the refrigerator. Let it sit at room temperature for about 20 minutes to get the chill out of the meat and the dish. Some baking/casserole dishes do not do well with extreme temperature changes so let it sit out for a bit just to be sure.
Preheat oven to 425°F.
Cook the pork shoulder for 15 minutes.
Immediately lower the heat to 275°F without opening the oven.
Slow roast the pork for 6 – 6 ½ hours.
Use an instant read thermometer to take the internal temperature of the roasted pork shoulder. It should be at least 180°F.
Let the pork rest for a few minutes, then transfer it to a clean baking or serving dish. Pull or shred the meat as it will most likely be too tender to slice, and that’s a good thing! Serve and enjoy.
You may also like these pork recipes:
- Cuban Roast Pork
- Oven Barbecue Ribs
- Asian Marinated Pork Tenderloin
- Pork Riblets
- Mushroom Pork Chops
- Shredded Pork Tacos
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Slow Roasted Pork Shoulder
Ingredients
- 4-5 pound Boneless Pork Shoulder use the shoulder or butt roast
- 2 tablespoons Olive Oil
- 5-6 Garlic Cloves roughly chopped do not make the pieces too small (about 2-2½ tablespoons when chopped)
- 2 teaspoons Salt we use Kosher salt
- 1½ teaspoon Chopped Thyme
- 1 teaspoon Chopped Rosemary
- ½ teaspoon Black Pepper
Instructions
- You will also need: Kitchen twine and a rimmed baking dish large enough to comfortably hold the pork shoulder and drippings.
- Add the olive oil, garlic, salt, thyme, rosemary, and black pepper to a bowl and stir to combine.
- Pat the pork shoulder dry using paper towels.
- Place the shoulder in a rimmed baking dish. Apply the garlic herb mixture all over the meat. The pork piece will have a slit somewhere in the center where the bone was removed. Get the garlic herb mixture in there too.
- Truss (tie) the pork with kitchen twine to create a uniform shape and help the roast cook through evenly. Set it fat side down in the baking dish.
- Cover it with plastic wrap and refrigerate at least 2 hours, up to overnight.
- Remove the baking dish from the refrigerator. Let it sit at room temperature for about 20 minutes to get the chill out of the meat and the dish.
- In the meantime, preheat oven to 425°F.
- Place the pork in the preheated oven and cook for 15 minutes.
- Immediately lower the heat to 275°F without opening the oven.
- Slow roast the pork for 6 – 6 ½ hours. Try not to open the oven. If you want to peek in turn the oven light on so you can see it.
- Use an instant read thermometer to take the internal temperature of the pork. It should be at least 180°F.
- Let the pork rest for a few minutes, then transfer it to a clean baking or serving dish. Pull or shred the meat as it will most likely be too tender to slice. Serve and enjoy!
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