This slow roasted pork shoulder has a delicious, crispy outside and a luscious middle that will break apart easily. This dish calls for rubbing a boneless pork shoulder with a combination of garlic, olive oil, and fresh herbs before roasting it slowly over low heat.
You can make this pork dish hands-off after the short prep is finished, so don’t let the lengthy cooking time deter you.
ROASTED PORK SHOULDER INGREDIENTS
- Pork: We use a boneless shoulder of pork, around 4–5 pounds (either the shoulder or butt roast). We find that this portion size makes around six large servings, which is sufficient for supper plus some leftovers for lunch. To get the most taste, leave the skin and/or fat on it.
- Herbs & Spices: Add lots of garlic, freshly ground black pepper, kosher salt, and fresh rosemary and thyme to create a tasty blend.
- Oil: To prepare the garlic-herb combination, here we use olive oil.
You will also need:
- Kitchen twine, often known as butcher, cooking, or twine, is used to tie the meat into a consistent shape and aid in the roast’s even cooking.
- A baking dish with a rim that can accommodate the pig and its drippings comfortably (we used a 7×10 inch casserole dish)
RECIPE TIPS
- Use dried thyme and rosemary in place of fresh herbs if you can’t find any; however, use less of them as they are more effective than fresh. Use ⅓ or ½ teaspoon in place of 1 teaspoon.
- Because the garlic will be placed in a very hot oven for 15 minutes at first, don’t cut it too finely. The bits will burn immediately if they are too tiny. Chop the garlic coarsely so that the chunks are substantial.
- To roast bigger pig chunks, provide more time. 30 to 60 minutes for every additional pound. Verify that the interior temperature on an instant read thermometer reads at least 180°F; a greater reading is OK.
- Although a bone-in pork shoulder will also work, we prefer to use a boneless shoulder. We already have a lengthy cooking time, so you shouldn’t need to change it too much.
- Avoid checking on your pork shoulder roast in the oven; this will yield the greatest results. I am aware that it is difficult, particularly with the lovely scent filling your home. However, the temperature takes a long time to return to normal once the oven is opened. This can have an impact on cooking time.
HOW TO MAKE ROASTED PORK SHOULDER
In a bowl, add the olive oil, garlic, salt, black pepper, thyme, and rosemary. Stir to mix.
- Press paper towels dry over the Roasted Pork Shoulder. Transfer it to a baking dish with a rim. Cover the meat with the garlic herb mixture.
- There will be a slit where the bone was removed in the middle of the pork slice. Add the mixture of herbs and garlic as well.
- Using kitchen twine, truss the pig to give it a consistent shape and aid in the roast’s even cooking.
- Place it in the baking dish, fat side down.
Place a plastic wrap over it and chill it for at least two hours or perhaps overnight.
Take the baking dish out of the fridge. To remove the cold from the meat and the dish, let it sit at room temperature for approximately twenty minutes. Allow it to rest out for a little while just to be sure, as certain baking and casserole dishes do not do well in extremely hot or cold temperatures.
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.
To determine the internal temperature of the roasted pork shoulder, use an instant read thermometer. It must be 180°F or above. After giving the pork a few minutes to rest, move it to a sanitized baking or serving dish. Thankfully, the meat will probably be too soft to slice, so pull or shred it instead! Present and savor.
MORE RECIPES YOU MIGHT LIKE
- Garlic Butter Chicken
- Easy Oven Roasted Pork Butt With Garlic And Herbs
- Easy Beef Soup With Noodles
- Cuban Roast Pork
Slow Roasted Pork Shoulder
This slow-roasted pork shoulder has a delicious, crispy outside and a luscious middle that will break apart easily. This dish calls for rubbing a boneless pork shoulder with a combination of garlic, olive oil, and fresh herbs before roasting it slowly over low heat.
- 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
- Additionally required are kitchen twine and a baking dish with a rim big enough to fit the pork shoulder and its drippings.
- In a bowl, add the olive oil, garlic, salt, black pepper, thyme, and rosemary. Stir to mix.
- Press paper towels dry over the pork shoulder.
- Transfer the shoulder to a baking dish with a rim. Cover the meat with the garlic herb mixture. There will be a slit where the bone was removed in the middle of the pork slice. Add the mixture of herbs and garlic as well.
- Using kitchen twine, truss the pig to give it a consistent shape and aid in the roast’s even cooking. Place it in the baking dish, fat side down.
- Place a plastic wrap over it and chill it for at least two hours or perhaps overnight.
- Take the baking dish out of the fridge. To remove the cold from the meat and the dish, let it sit at room temperature for approximately twenty minutes.
- Meanwhile, heat the oven to 425°F.
- After preheating the oven, put the pork inside and cook for fifteen minutes.
- Without opening the oven, reduce the heat to 275°F right away.
- For 6 to 6 ½ hours, roast the meat slowly. Aim to avoid opening the oven. Turn on the oven light so you can see inside if you wish to take a peek.
- To determine the internal temperature of the pork, use an instant read thermometer. It must be 180°F or above.
- After giving the pork a few minutes to rest, move it to a sanitized baking or serving dish. The meat will probably be too soft to slice, so pull or shred it. Present and savor!
Allowing baking/casserole dishes to stay at room temperature for a while can help them to thaw out, since some of them may not handle sudden temperature changes well.
We roasted our pork in a 7-by-10-inch casserole dish.