Slow Roasted Pork Shoulder

This slow roasted pork shoulder is fall-apart 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

Cook Time 6 30

marinating time 2

Total Time 8 45

Servings

Calories 479kcal

Author Elizabeth

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!

Notes

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.

Nutrition