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A close up image of the slow roasted pork shoulder in a white baking dish with a portion being held up by a large serving fork.

Slow Roasted Pork Shoulder

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.
Course Main Course
Cuisine American
Keyword pork, roast pork
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
marinating time 2 hours
Total Time 8 hours 45 minutes
Servings 6
Calories 479kcal
Author Elizabeth


  • 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
  • teaspoon Chopped Thyme
  • 1 teaspoon Chopped Rosemary
  • ½ teaspoon Black Pepper


  • 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!


Some baking/casserole dishes do not do well with extreme temperature changes so let it sit out at room temperature for a bit to get the chill out just to be sure.
We used a 7x10 inch casserole dish to roast our pork.


Calories: 479kcal | Carbohydrates: 1g | Protein: 77g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 960mg | Potassium: 1304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 3mg