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. You can always get excellent quality roasts when ordering from D’Artagnan Foods.
OTHER INCREDIBLE ROAST RECIPES TO TRY
- Royal Crown Roast with Stuffing
- Incredible Italian Pot Roast
- Roast Rack of Lamb
- Herb-Stuffed Pork Loin
- Christmas Chateaubriand
- Roasted Whole Chicken
EXPERT TIP: You’ll want to use an instant-read thermometer to ensure you reach the perfect temperature for this roast. The ideal internal temperature is 145°F.
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.
HOW TO MAKE PAN GRAVY
Of course gravy is a must with this incredible slow roasted pork shoulder.
Make a simple roux in a large skillet by melting 2 tbsp of fat (such as pan drippings, bacon grease, or butter). Next, add 2 tbsp of flour and stir until incorporated. Cook for a couple minutes. To the roux, whisk in 2 cups chicken stock with salt and pepper, stir until thickened. Now you’ve got a perfect pan gravy for this roast.
Divine!
BONE-IN ADDS MORE FLAVOR
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 beauty!
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.
Ready to impress? Go for it and make this amazing roast. You and your loved ones will be so happy that you did.
And when you make it, be sure to take a picture, post on Instagram, and tag @howtofeedaloon and #howtofeedaloon!
Slow Roasted Pork Shoulder
Ingredients
- 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
- 4 lb pork butt shoulder
Instructions
- 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 145°F, about 25 minutes per pound.
- Remove the roast from the oven and let stand for 15 minutes.
- Slice and serve!
Forgot to leave the stars on yesterday’s comment. Now, it’s the next day – what’s the best way to reheat this meat? As a roast, or as slices? In a hot oven or warm oven, or microwave?
Thanks!!
Absolutely fabulous!! Tried this recipe today while cooking my first pork shoulder butt roast, and it is so delish and so moist and so tender that I was even able to feed it to my son with physical disabilities that include a swallowing disorder!! I’ve never even eaten a pork shoulder butt before, but it will now be a regular monthly dish. Love, love, love the fresh herbs!! Thank you!!
So so sorry for the delayed response! We are thrilled you enjoyed the pork roast! You really can’t go wrong in re-heating it. We recommend slicing and placing in a dish, cover it with foil, and heat in a 350F oven for about 15 minutes. But, you could certainly microwave slices briefly, too. You’ve probably already figured it out for yourself! Again…thanks so much for letting us know and for the GREAT review. That means the world to us!!
Hey Kris,
Please give Wes our love from the mountains of Colorado. And keep some for yourself. I sincerely hope Wes is recovering well and you guys are enjoying your new surroundings just south of us now.
FWIW, your blog is the only one I follow because I get the best sense of you guys being genuine and sincere in what you say and who you are.
We can’t even begin to thank you enough! Wesley is doing wonderfully! This March will be our 5 years anniversary of the transplant. There is never a day that goes by that we don’t count our blessings. Especially for the amazing doctors and caregivers, but especially for the family who made the unthinkable difficult decision that ultimately saved Wesley’s life. We so very much appreciate your love and support and we love hearing from you. We hope you are staying warm in Colorado! We are having a very unusually cold spell with sleet, snow, and frigid temps at the moment!! All the best, Kris & Wesley
I have never posted a comment on a recipe before, but felt like I needed to on here. I have made this roast several times and it is AMAZING. I have six kids (so I’m of course making a massive roast lol) and all six of my kids love it. I don’t really even like pork, and I love this too. Thanks so much for sharing this!
Hi Kathy!! We are so so happy you and your wonderful family are loving the slow roasted pork shoulder recipe! We agree that it’s pretty delicious!! Thank you so much for letting us know!!! Please stay in touch! All the best, Kris & Wesley
I made this last night and it was delicious! I had a boneless 3 lb pork shoulder blade (that’s what the butcher called it) and followed the instructions exactly except, I did cook till my thermometer said 165 degrees. It took 2 1/2 hours and was melt in your mouth perfect! So good that this is the first time EVER I have posted a comment on a recipe I’ve tried and I try LOTS of recipes off the internet… Great job Kris & Wesley! I look forward to trying other recipes that you post!
Hi Judy!! You have no idea how happy this makes us! We are over-the-moon excited that you had such great success with the pork shoulder! Thank you SO MUCH for letting us know and for the wonderful review! That honestly means the world to us!! Please stay in touch! All the best, Kris & Wesley
I was hesitant in trying yet another pork shoulder recipe but boy was I ever so pleased with this one! It was by far the best piece of pork I ever had! I also really enjoyed the video to go with it! Thank you very much !
Hi Celine! So sorry for the delayed response! We are so THRILLED you had such great success with our roasted pork shoulder recipe! And we’re glad the video was helpful (and hopefully a little fun, too!). Thank you so very much for letting us know and for the wonderful review! That honestly means the world to us!! Please stay in touch! All the best, Kris & Wesley
Grew up with a similar recipe and I’m hoping to recreate. I love the herb addition. And I’m loving the vibe I’m getting from you two. You have a new fan
Hi Mia!! Yay!! We are so glad you found us and we found you!! Please stay in touch! All the best, Kris & Wesley
Used this recipe 4-5x now and it comes out perfect everytime! YUM!
Hi there!! That is so awesome to hear! We are thrilled you are loving our slow roasted pork shoulder recipe! And thanks for letting us know! Best, Kris & Wesley
do you put the lid on while it cooks????? ready to go in…smells amazing….
Hi Janice! No need to cover! Let us know how it turns out and what you think of the roast. We hope you love it!!!
Do I need to adjust time or temp if I add potatoes and carrots to the pot with the roast?
Hi Nikki! No, the carrots and potatoes should cook just fine. Maybe toss them in a little olive oil first. They should cook beautifully. Let us know how they turn out!
Hi Chris,
should the rind be removed before rubbing the shoulder with the rub.
A Prosperous New year to you
Hi Bessie, if there is a rind, I would trim it off. If it’s a layer of fat, just trim it down a little. Hope this helps! Let us know how it turns out. And Happy New Year!!
This sounds delicious and easy! I am going to try this recipe for Christmas dinner. Is there a way to do this recipe with a sous vide?
Hi Kim, you could definitely sous vide the pork shoulder if you have the time – it would take 18-24 hours. And, you would want to finish it off under the broiler to give it the crispy exterior. Merry Christmas!