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.
Divine!
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
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
- 1 (one) 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 155°F, about 25 minutes per pound.
Remove the roast from the oven and let stand for 15 minutes.
- Slice and serve!
I’ve been looking for a great pork shoulder recipe and this is it! Plus it was absolutely fabulous and entertaining watching the “how-to” video! I love how you both interact with each other and are so dang cute! Cannot believe I’ve never found your site before but I’ve got a new go-to for recipe ideas and inspiration!
Kate!!! You just made us SO VERY HAPPY!!!! We are thrilled you found us and we found YOU!!!! AND…we are over-the-moon thrilled you enjoyed the roasted pork shoulder!! We really love it a lot, too, and enjoy serving it to family and friends. Please stay in touch!!!! All the best, Kris & Wesley
Excited to make this. Got a deal on a pork should blade roast, but of course I had no recipe. Thank you so much for mentioning 25 minutes per pound, especially when it’s not 4lb as per the recipe.
Hey Jon!! You are going to LOVE it!! Let us know how it turns out!! Kris & Wesley
Making for the second time! Love it!
Awesome!! Hope you enjoy it this go around, too! We have a hunch you will!! xo
I love this roast. Made it for the first time about a month ago. Making it again tonight! I do though cover with foil after it has browned well to get a huge amount of drippings for my homemade gravy. About the last 45 mins I cover it with foil for juices and remove the foil take out drippings and put back in oven while I make the gravy.
Definitely a keeper! Thanks for the recipe!
Hi Tracy!! Sounds wonderful, and great idea about covering with foil. Thank you for letting us know and please do stay in touch!! xo Kris & Wesley
Ok, I did it your way. Wife wasn’t initially excited, every pork roast we’ve tried has been dry. Followed your instructions, only change was cutting sage & rosemary by half. Best pork we’ve ever had. Totally moist and delicious. My only bitch is that it didn’t yield enough drippings to make a roux, and since I miscalculated the time it would take, I had to skip it. Next time, though.
After trying it, my wife looked at me and said, “You’re amazing.” Well, as if she didn’t already know, cha!
Saving the bone to try with your red beans & rice recipe.
It says slow cooker, but you cook it in the oven??
Hi Steven, sorry if the keyword ‘Slow Cooker’ was confusing. This is ‘slow cooked’ in the oven, but you can certainly cook this in a slow cooker, too. If you’d like us to provide you with those instructions, we’d be happy to. We’ve tried both ways, and really love the oven version. The skin get nice and crispy, more so than the slow cooker. But both are pretty amazing. Thanks!
How do u make this yellow gravy
Hi Ashlie…sorry for the delayed response. Make a roux using grease (or butter) and then add equal parts flour (2 tbsp and 2 tbsp). Then add the strained liquid and whisk until thickened…about 5 to 8 minutes. Hope this helps!
It looks great! Can I cook it in an instant pot?
Hi there!! I’ve never done this roast in our Instant Pot…I have no doubt it could be done successfully, you’d obviously have to adjust the timing. Plus, the skin won’t get crispy, but it will still be delicious. We’ll look into and let you know!! Best, Kris & Wesley
This is exactly how our family has been making pork shoulder for generations. It was spot on! I hope I’m not being condescending when I say you guys are so flipping cute!
Dawn!! You’re not being condescending at all!! Are you kidding…we’re a couple of hams and love it!! Truly, it means the world to us that you enjoy what we do, and especially that you love this pork roast. It’s so good, right?? 🙂 Stay in touch!! xoxo Kris & Wesley
Happy New Year 2019! I stumbled upon your recipe for the slow roasted pork shoulder during my search for a new recipe to start off our New Year. I really can’t tell you how much my family enjoyed this park roast. The combination of garlic, oil, and herbs created the most delicious crust. Nice and crispy with a fall apart, juicy pork roast. I did not make the pan gravy, though, as I served baked sweet
potatoes. It’s our family tradition to always have pork roast and hoppin’ John on New Year’s Day, and this did not disappoint. To put it simply, it was heavenly. Thanks so much for this deliciously simple recipe!
Toni!! So very sorry for the delayed response, but your message makes us so very happy!! We absolutely love that pork roast and we couldn’t be more thrilled that you and your family ejoyed it. Thank you so much for letting us know. That means the world to us. Happy New Year and we truly hope you and your loved ones have a brilliant year!! Best, Kris & Wesley
I’m confused with your math, 25 minutes a pound ,4 lb roast…. isn’t cook time 4 hours and 20 minutes
Hi Lynda! So sorry for that error, and thank you for bringing it to our attention. A 4 lb. roast should take about 2 to 2 1/2 hours, in all. Recipe has been updated. Hope you try it and hope you like it as much as we do!! All the best, Kris & Wesley
I have a 10 pound shoulder. Is it best 2 cut in half to cook in batches or just calculate time to be over 4 hours?
HI Jannelle!! You could really go either way. Adjusting the time to 4 hours for the full 10 lb roast should be perfect. But, you can certainly have success with doing the recipe in two batches. Let us know what you decide to do and how it turns out. We LOVE this roast and hope you do, too!! All the best, Kris & Wesley