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 155°F, about 25 minutes per pound.
- Remove the roast from the oven and let stand for 15 minutes.
- Slice and serve!
This is my first time making one your recipes and it won’t be the last. This was so good. I will definitely make this again. Juicy, easy and tasty. And, please keep up the videos. They see super helpful. Thank you!
Hi Chelai! We are so so happy to hear that you had success with our pork shoulder!! That is so awesome! And you can definitely count on plenty more recipes, all with videos!! Thanks so much!! Stay in touch! Best, Kris & Wesley
My pork roast was Spectacular!! It was the best I ever made. Wish my father was hear to enjoy some, he would have loved it. Thank you for your recipe.
Hi Carol!! We are so so happy to hear that you had such amazing success with the pork roast. Thank you for letting us know and especially for the wonderful review. We appreciate that so very much! xoxo Kris & Wesley
No fat cap available on the pork roast I found so I did a rough chunky garlic mince with the oil and herb rub and truly simple but spectacular recipe! Love you 2 loons!
Hi Anne!! Sounds absolutely perfect!!! Thank you for letting us know and thanks for the great review! Sending lots of love back to you, too!! xoxo Kris & Wesley
This definitely deserves the 5 star rating. I seasoned my roast with S/P and the seared it on all sides (not sure if pork needs this but the color and finish were beautiful). Then brushed on herb rub and put in a cast iron Dutch oven at 250*. My roast was 3.3 lbs ( I cut it in half) and I slow cooked it for ~5 hrs. Super moist and tender. I maybe could have cooked it less and got the same tender results.
Hi Sonja!! Sounds like you hit a home run with the dish!! We are so thrilled you enjoyed it and had such success with the recipe. And thank you so much for letting us know and the fantastic review! That really does mean the world to us. Stay in touch!! All the best, Kris & Wesley
I’m counting silver linings during this pandemic. I consider your recipes and your videos to be a HUGE one! I cook all the time and follow many cook bloggers. I have probably made 8-10 of your recipes in the last month and everyone is just delicious! I love you guys and your fun approach to cooking. Thank you for making life a whole lot better during these challenging times. I will follow you as long as you are cooking! Eve
Hi Eve! We can’t tell you enough how much your comment means to us. These are such challenging times and it fills out hearts with warmth to know that we can help spread a little humor and yummy recipes that hopefully provide a nice distraction from what’s going on. Thank you SO MUCH for your kind words and your support. We send back much, much love. And please stay tuned…we’ve got lots more on the way!! xoxoxo Kris & Wesley
I’ve tried many recipes online and have often been disappointed. This was fabulous. Our beef ribeye roast lovers thought this was incredible. I’ve tried it twice and each time it came out delicious and tender. I’m going to try it again today but the market only had boneless available. Hope it will be just as spectacular.
Thank you.
Hi Jane! We are so so happy to hear that you had such success with the pork shoulder. We’re pretty sure you’ll still love the boneless! Let us know how it turns out! And thank you SO MUCH for the GREAT review!! We appreciate that so much! Kris & Wesley
You have a typo in your recipe. 145 degrees at the beginning and at the end, but you have this in the middle as item #7 in your “instructions” section: Cook until an instant-read thermometer inserted into the thickest part of the roast reads 155°F, about 25 minutes per pound.
What if my roast is 2.56 lbs.? Still same oven temp, perhaps just some less time in there?
OMG! I JUST made this for Easter dinner and it was a HIT! Thank you for sharing your recipe!
This is a great recipe, and that Gravy was amazing!!
That’s so awesome to hear, Kent! And yeah…how about that gravy! Thanks so much for letting us know! All the best, Kris & Wesley
I was looking for a savory pork roast recipe, and this was AMAZING! It is going directly into my regular repertoire.
Woo hoo!!!! That’s so awesome to hear, Brooke!! We are so thrilled to hear you had such huge success with the roasted pork shoulder!! Thank you so much for letting us know and for the GREAT review!! We appreciate that so very much!! All the best, Kris & Wesley
Making this fabulous roast tonight! (Second time). Serving it with Brussels sprouts and a cheesy grits casserole. The next day I’ll soak some leftover slices in George’s BBQ sauce, make some Lexington, NC red slaw, and have a big ‘ole BBQ sandwich!
You guys are my fav❤️
Oh, man, Jane!! You just made our mouths water reading your comment! All sounds heavenly! We are so happy you enjoy the pork shoulder recipe and we appreciate you letting us know!! Lots of love!! Kris & Wesley