Slow Roasted Pork Shoulder is such a gorgeous and equally delicious roast.
It is so easy to prepare and always turns out extremely flavorful and tender!
It is absolutely heavenly with a wonderful pan gravy. Just look at this roast!
SLOW ROASTED PORK SHOULDER IS EASY TO PREPARE
This roast is glorious when served during the holidays, but we love it so much, we make it year-round.
Watch us show you how easy it is to prepare this amazing Slow Roasted Pork Shoulder!
Pork shoulder’s are easily found in the meat department of most well-stocked supermarkets. Although we love to get our from our favorite location butcher.
Slow cooking the roast gently breaks down the marbling so it literally melts in your mouth with every bite.
This roast is the real deal.
You’ll want to use an instant-read thermometer to ensure you reach the perfect temperature for this slow roasted pork shoulder.
We love the roast to be just a little pink on the inside. There is absolutely no health risk for a little pinkness, and the flavor is incredible.
Oh, you had us at: Roasted Pork Shoulder.
SIMPLE PAN GRAVY IS THE PERFECT ADDITION TO THIS ROAST
Of course gravy is a must with this incredible slow roasted pork shoulder.
Make a simple roux in a large skillet, and then add chicken stock with salt and pepper, and you’ve got a perfect pan gravy for this roast.
BONE-IN ADDS MORE FLAVOR TO A PORK ROAST
We love getting a bone-in pork shoulder. Talk about flavor!
We save the bone and then use it when we’re making our incredible New Orleans Red Beans and Rice!
I mean, come on…just look at this Slow Roasted Pork Shoulder!
We just can’t rave enough about this Slow Roasted Pork Shoulder.
And you can’t believe how easy it is to prepare.
This is truly a dish you will keep in your rotation for one of those meals that is so impressive, and not much trouble at all. Mmmmmm.
Slow Roasted Pork Shoulder
- 3 tbsp olive oil
- 2 tbsp garlic chopped, plus 1 garlic clove, thinly sliced
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh sage chopped
- Kosher salt and freshly ground black pepper
- 1 (one) 4 lb pork butt (shoulder)
Pre-heat the oven to 350 F.
Liberally sprinkle salt and pepper all over the roast.
In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
Using a small brush, or your hands, spread the mixture all over the pork butt.
Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits.
Set the meat on a rack in a roasting pan.
Cook until an instant-read thermometer inserted into the thickest part of the roast reads 155°F, about 25 minutes per pound.
Remove the roast from the oven and let stand for 15 minutes.
Slice and serve!