How To Feed A Loon

  • About Us
  • Recipe Index
    • Appetizers
    • Asian
    • Breads and Doughs
    • Cajun / Creole / Louisiana
    • Breakfast / Brunch
    • Comfort Food
    • Delectable Desserts
    • Entrees / Mains
    • Instant Pot
    • Italian
    • Pizza
    • Rubs, Spices and Sauces
    • Soups & Salads
    • Sides
    • Seafood
    • Southern
    • Mexican / Tex-Mex / Cal-Mex
    • Thanksgiving
    • Vegetarian
  • Videos
    • Recipe Videos
    • Web Stories
  • Work With Us
  • Contact
  • **Premium Access**
  • Recipes
menu icon
go to homepage
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
subscribe
search icon
Homepage link
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
×
Home » Recipe Index » Entrees

Slow Roasted Pork Shoulder

Published: Dec 27, 2018 · Modified: Mar 12, 2025 by Kris Longwell · This post may contain affiliate links

13292 shares
  • Share
  • Tweet
  • Bluesky
Jump to Recipe Jump to Video Print Recipe

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 on a platter with a side of gravy

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 shoulders 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
  • Pork Tenderloin with Cranberry Reductions
  • Roasted Whole Chicken

A knife and fork cutting a slow roasted pork shoulder

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.

Sliced slow roasted pork shoulder on a platter with gravy

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 tablespoon of fat (such as pan drippings, bacon grease, or butter). Next, add 2 tablespoon 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!

Pan gravy pouring onto a slow roasted pork shoulder

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!

Sliced slow roasted pork shoulder with gravy on top.

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.

Gravy being poured onto slow roasted pork shoulder

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 on a platter with knife and fork

Slow Roasted Pork Shoulder

This Slow Roasted Pork Shoulder is so flavorful and is really quite simple. Slow cook until juicy. Garlic and a couple herbs make this roast sing! Use the left-over bone for stocks or when cooking up red beans and rice!
4.91 from 53 votes
Print Pin Rate
Course: Entree
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 2 hours hours 30 minutes minutes
Total Time: 2 hours hours 40 minutes minutes
Servings: 10 people
Calories: 281kcal
Author: Kris Longwell

Video

Ingredients

  • 3 tablespoon olive oil
  • 2 tablespoon garlic chopped, plus 1 garlic clove, thinly sliced
  • 2 tablespoon fresh rosemary chopped
  • 2 tablespoon 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 ½-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!

Notes

Be sure to select a pork butt, which is actually from the shoulder.  Bone-in adds even more flavor.
Because oven temperatures vary, as well as the size of the roast, we recommend using an instant read meat thermometer to ensure doneness. The internal temperature should be 145°F.
Left-overs can stay refrigerated for 5 to 7 days.  The sliced roast can also be frozen for up to 2 months. 

Nutrition

Calories: 281kcal | Carbohydrates: 1g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 118mg | Potassium: 627mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

More Entrees / Mains

  • A white dinner plate filled with a serving of cube steak with mushroom gravy resting on a bed of mashed potatoes with braised green beans off to the side.
    Cube Steak with Mushroom Gravy
  • A white bowl filled with shrimp lo mein with cashews garnished with chopped scallions on top and two brown chopsticks resting side by side on the edge of the bowl.
    Shrimp Lo Mein with Cashews
  • A skillet filled with one-pot chili mac with a layer of melted cheddar cheese over the the surface with colorful checkered napkins near the pan and two glasses of iced tea nearby.
    One-Pot Chili Mac
  • A sheet pan filled with a row of beef enchiladas with red sauce and topped with chopped tomatoes and lettuce.
    Beef Enchiladas with Red Sauce

Comments

  1. Magisk says

    March 23, 2025 at 11:23 pm

    This slow roasted pork shoulder looks absolutely delicious! The video was super helpful, especially with those tips on seasoning. I can’t wait to try this recipe for my next family gathering. Thanks for sharing!

    Reply
  2. Kyle says

    February 01, 2023 at 7:40 am

    5 stars
    Is 25min a pound still ok if roast is 12lbs? Just want to make sure the meat next to the bone is cooked through.

    Thank you

    Reply
    • Kris Longwell says

      February 02, 2023 at 5:56 pm

      Hi Kyle, you should be just fine. Although, the only way to be 100% sure is to insert a meat thermometer. You’ll want the internal temp to be between 140 and 150°F. Hope this helps! Let us know how it turns out! All the best, Kris & Wesley

      Reply
  3. Diane says

    January 07, 2023 at 8:29 am

    5 stars
    Hey guys! Just me again. I have made this so many times. Made again last night. Cooked it at a little lower temp this time (300) and a little longer. Then did a reverse sear at 475 for about 10 minutes after it rested. That gave me some time to get the sides ready ( your perfect mashed potatoes and green beans) as well as your heavenly buttery gravy. Since it had already rested before the reverse sear, I just sliced it immediately and it was beyond fabulous. What I love about your recipes is that they are fabulous to start with. After several times making the recipe then you can add your own twist to it. I’m also still loving your membership site. Wonderful recipes that are just yours with reminders of time to get my butt moving to get dinner ready on time. The site is easily navigated and I love the save recipe feature. It’s always my go to site for recipes. Thanks for including me in your site. And thanks again for making me look like a way better cook than I am. Hoping that you and Wes had a fabulous New Year. Keep the recipes coming, my friends.

    Reply
    • Mark says

      January 07, 2023 at 9:17 pm

      5 stars
      Diane, great timing on your post. I fixed the Pork Shoulder this evening for the 10+ time (I have the rub recipe memorized) and decided to give the flash fry a try. WOW! Amazing finish. Most of the “fat cap” gets peeled away, but the fry caramelized that cap. Thank You! Pan gravy tonight was absolutely delicious!

      Another awesome success Kris & Wes.

      Reply
    • Kris Longwell says

      January 09, 2023 at 3:23 pm

      Diane! You are an amazing home cook! We LOVE that you did a reverse sear! And the meal sounds absolutely stunning! As always, THANK YOU so much for sharing and for the great reviews. We appreciate that more than you’ll ever know! Happy New Year! We honestly hope 2023 is beautiful in every way for you and your loved ones! Keep on cooking!

      Reply
  4. Shay says

    October 14, 2022 at 4:47 pm

    5 stars
    This roast is AMAZING!!! Honestly, I don’t even like pork as a general rule…unless it’s bacon or breaded and deep fried lol. But this is seriously wonderful, so easy and worth the wait. If you’re reading it and thinking that’s too much garlic, it’s not. When it’s done, it doesn’t have a strong garlic taste at all. It’s simply perfect and so tender. Try it. You won’t regret it.

    Reply
    • Kris Longwell says

      October 15, 2022 at 11:31 am

      Shay!!! Woo hoo!! We are thrilled you made the roast pork shoulder and had such great success with it! We appreciate you sharing with us and the GREAT review! That honestly means so so much to us! Please stay in touch! All the best, Kris & Wesley

      Reply
  5. Heyloosie says

    March 08, 2022 at 8:13 pm

    5 stars
    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!!

    Reply
  6. Heyloosie says

    March 07, 2022 at 11:29 pm

    5 stars
    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!!

    Reply
    • Kris Longwell says

      March 10, 2022 at 2:20 pm

      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!!

      Reply
  7. Cobia says

    February 02, 2022 at 4:33 pm

    5 stars
    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.

    Reply
    • Kris Longwell says

      February 03, 2022 at 8:43 pm

      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

      Reply
  8. Kathy says

    February 02, 2022 at 12:56 pm

    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!

    Reply
    • Kris Longwell says

      February 02, 2022 at 4:21 pm

      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

      Reply
  9. Judy OBrien says

    December 18, 2021 at 6:30 pm

    5 stars
    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!

    Reply
    • Kris Longwell says

      December 20, 2021 at 11:34 am

      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

      Reply
  10. Céline Proulx says

    May 18, 2021 at 8:26 pm

    5 stars
    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 !

    Reply
    • Kris Longwell says

      May 20, 2021 at 1:37 pm

      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

      Reply
  11. Mia says

    March 29, 2021 at 11:25 am

    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

    Reply
    • Kris Longwell says

      March 29, 2021 at 12:54 pm

      Hi Mia!! Yay!! We are so glad you found us and we found you!! Please stay in touch! All the best, Kris & Wesley

      Reply
« Older Comments
4.91 from 53 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

More about us

Father's Day Cookout

  • Three grilled chicken leg quarters on an oval platter surround by grilled lemon halves and fresh herbs.
    Best Grilled Chicken
  • A straight-on view of grilled vegetables with Italian dressing all resting on a large bamboo oval platter.
    Grilled Vegetables with Italian Dressing
  • Black and bleu burger on a white plate
    Rockin’ Black and Bleu Burger
  • Lamb lollipops in a white bowl
    Lamb Lollipops
  • A grilled whole beer-can chicken sitting on a cutting board next to a carving knife and a bowl of BBQ sauce
    Grilled Beer-Can Chicken with BBQ Sauce
  • A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables with another plate of the same in the background.
    Grilled Balsamic Glazed Pork Chops

Popular Recipes

  • best-ever chicken salad recipe
    Best-Ever Chicken Salad
  • A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.
    Roasted Tomato Basil Soup
  • Mahi Mahi tacos on a wooden table in a taco holder
    Amazing Mahi Mahi Tacos
  • A lemon wedge being squeezed onto a platter of chicken francese
    Chicken Francese
  • Southern Shrimp and Cheesy Grits recipe
    Southern Shrimp and Cheesy Grits
  • Slow Roasted Pork Shoulder on a platter with a side of gravy
    Slow Roasted Pork Shoulder

Footer

↑ back to top

Explore

  • Recipe Index
  • About Us
  • Subscribe

About

  • Privacy Policy
  • Contact

Copyright © 2025 How to Feed a Loon • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. How To Feed a Loon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

13292 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.