Slow Roasted Pork Shoulder

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 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

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 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!

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!
5 from 27 votes
Print Pin Rate
Course: Entree
Cuisine: American
Keyword: crown roast, Holiday Roast, Pork, Slow-Cooker
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 10 people
Calories: 281kcal

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!

Video

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!

94 Comments

  • Made this tonight. Didn’t have Rosemary or sage so I used thyme and basil. This also smelled wonderful!! Had to adjust to eating at 155 degrees instead of 160 …or when I oops it and cook it higher. The meat was so tender and juicy!! This is a keeper!!!

  • 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!

  • 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.

  • 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

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