Slow Roasted Pork Shoulder

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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


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.


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


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.


Pan gravy pouring onto a slow roasted pork shoulder


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
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


  • 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


  • 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!



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. 


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!


  • 5 stars
    Hi again guys! Still haven’t made it to weight watchers yet
    I made this again last night and used the boneless pork butt instead since it was on sale. I have to tell you that it was just as delicious as the bone in and was much easier to slice. The pan drippings plus butter make the greatest gravy on earth. I am convinced now from your recipe that I prefer pork roast over beef. And from the previous comments, there is no such thing as too much sliced garlic in those sweet little slits. Garlic and butter make everything better. Thanks again for another winner in my book. Merry Christmas to you both. Be well and stay safe.

    • Hi Diane!! So sorry for the delayed response!!! LOL…well, there’s always next year for weight watchers! It’s the holidays!!!! And we can’t be more thrilled to hear how much you are loving the roasted pork! And sounds like you are mastering it! Boneless is great, too, and we love that you are making such incredible gravy to go with it!! Merry Christmas to you and your loved ones! And thank you so much for letting us know and for the fabulous review. We appreciate it from the bottom of our hearts!! xoxo Kris & Wesley

  • 5 stars
    Made this exactly as the recipe is written. It was phenomenal. I used a butt that was about 3.6lbs and roasted for 90 minutes. After 45 minutes, I tossed a bunch of oiled up carrots and parsnips alongside for the final 45 minutes. Then made the recommended gravy with the drippings.

    Also, the leftovers were like a gift that kept on giving. Day 1: tossed a few slices from the pink-ish center into a hot bowl of beef ramen with a splash of soy sauce and mirin and some scallions. Day two: warmed up some slices in the microwave, slathered in BBQ sauce (I use Carolina Treet), and ate on a bun with pickled veggies.

    • Okay, you officially just made us starving! That ALL sounds nothing short of amazing! We are so excited to hear that you had such great success with the pork shoulder and then made such amazing left-over dishes with it! That’s FANTASTIC!! Thank you for letting us know and for the GREAT review!!! We appreciate that so much! Best, Kris & Wesley

  • 5 stars
    Guys, this was absolutely phenomenal. Super easy, I added the rest, thyme and parsley. I cooked to 151º and rested for 15-20. It was spectacular, exactly the right temp and doneness. Husband was SO happy! Thanks!

    • Mark!! You just made our day!! We are over-the-moon happy that you and your husband love the pork shoulder! It’s definitely one of our favorite roasts of all time! Thanks so much for letting us know and for the fantastic review. That truly means the world to us!! Happy Holidays!! Kris & Wesley

  • 5 stars
    Hello again, Kris & Wesley! Hope you had a great Thanksgiving! We had two celebrations at our place …one small gathering of 5 on Thursday and then another 5 on Saturday! Made this amazing pork roast on Saturday and it was so dee-licious! Used a 6.75 lb boneless pork butt, rubbed all over with lots and lots of those fresh herbs, floured the bottom of the roasting pan first (my Mom’s secret to making great gravy) and placed roast right in floured pan (no rack), into oven and never looked back. Your time of 25 min per lb at 350 was perfect! Could anything be easier?? Kitchen smelled wonderful. Once again, you guys are the bomb! Served with buttered noodles, green bean casserole, sauerkraut w/ caraway seeds and applesauce. Think this will be our Christmas dinner, too! Hope you guys are both well. Stay safe, healthy and happy. Bye for now, Rory (& Ken)

    • Rory and Ken!! You guys are making us so happy!!! Sounds like you had an absolutely spectacular (and off-the-charts delicious) Thanksgiving! We are THRILLED everything turned out so perfectly!! We appreciate you taking the time to always let us know including your wonderful support!! We hope you and your loved ones have a beautiful and safe holiday season. All the very best, Kris & Wesley

  • 5 stars
    Oh my goodness!!! I made this recipe exactly as written, used a bone in pork shoulder.
    This was slap your momma good! I will be making this again ❤️ People don’t change a thing, it’s perfect. Good job guys yum.
    P.S. I have a oven probe, set it and forget it.

    • Hi there! That is so awesome to hear! So glad you’ve had such great success with the roasted pork shoulder! It’s one of our favorites, too!! And thank you so much for letting us know and for the wonderful review! We truly appreciate that so so much!! All the best, Kris & Wesley

  • I like pork picnic better than pork butt. It’s just a thing from my childhood. I like it sliced and not shredded. Suggestions on how to cook or would it be the same?

    • Hi Shannon! I’d recommend cook it following the same instructions, but just slice, don’t shred. If you have an instant-read thermometer, you can keep an eye on the internal temp, so you’ll know exactly it reaches 145°F. I hope this helps and let us know if you make it and how it turns out!
      Totally understand sticking with your childhood happy memories, we do the exact same thing!! Best, Kris & Wesley

  • 4 stars
    Great recipe except for the cooking time of 25 minutes/lb. Cooked a 2 1/4 boneless pork shoulder and it took almost 1 1/2 hours. Yes, my oven has an oven thermometer. Also, recipe says cook to 155 and notes say 145, what’s the story with the different done temps?

  • LOVE the recipe! I used rosemary infused olive oil, sage, herb de Provence as suggested by another post, lots of garlic and seasoned salt, Tony’s for the salt and pepper.

    • Hi Jane!! YUM!!! Sounds absolutely heavenly! So glad you had such great success with the roasted pork shoulder! And thanks for letting us know! All the best, Kris & Wesley

  • 5 stars
    This was absolutely delicious! My husband watched me apply the seasoning blend and said that, “that looks like an awful lot of garlic”. He commented again from the, (to me amazing smell), while in the oven. As far as I’m concerned, there’s no such thing as too much garlic!
    I didn’t have any sage, & my rosemary was dried, but I also used something from my spice rack labeled Herbes De Provence. I haven’t “googled it” to see what exactly that is yet, but it smells really good in the jar & seemed like it would go well with the rosemary. It did!
    Then he tried it and told me it’s definitely a “keeper” recipe! I love how easy it is too.
    I did cook it just a tad longer than you guys said because I still mentally have a hard time with pink pork. Still very tender & juicy!

    • 5 stars
      I wanted to clarify that the amount of garlic was just right, and in no way overpowering. My husband agrees.

      • Thank you so much!! So so glad that you and your husband (Woo hoo!) loved the roasted pork shoulder! We’re thrilled you had such success and thank you so much for letting us know and for the wonderful review! That means the world to us!! Stay in touch!! All the best, Kris & Wesley

  • 5 stars
    This was amazing! So juicy and easy. I had a 3 pound boneless shoulder and it took much longer than I thought it would. It’s probably my oven’s fault. The fat cap was so crispy and the meat was so delicious! I will definitely make this again.

    • Hi Nami! Sounds like you prepared the pork shoulder perfectly!! And we are so glad you enjoyed the recipe. And thanks for letting us know and for the great review! We appreciate that so very much!! All the very best, Kris & Wesley

    • Hi Melissa! We haven’t cooked this on a grill, but it could be done. You’d need to set up 2-zone heat with your grill and cook it over the no-heat side of the grill. If you cooked it directly over the heat, it would dry it out, and possibly burn it on the outside but not cook it enough on the inside. Check out our How to Grill Low and Slow for a little more info. Let us know if you make it and what you think! Or, if you have any other questions! Best, Kris & Wesley

  • 5 stars
    My pork shoulder was cut long and thin with no fat cap. I should have known it would roast faster than your recipe formula. However, even over done it was absolutely delicious and still juicy. I used fresh rosemary and thyme chopped in an old coffee grinder. Do you think this recipe would work with a fresh ham?

    • So sorry for the delayed response, Amy!! Sounds like you handled it perfectly!! That’s a great way to chop fresh herbs!! Yes, this recipe could work with a fresh ham. Though we’ve not tried it with a ham, and though you may need to adjust the cooking time, it should still be absolutely delicious! And thank you SO MUCH for letting us know and for the GREAT review! That means the world to us!! Best, Kris & Wesley

  • 5 stars
    I made this recipe recently and it was absolutely perfect! It was very simple, really quick, and completely delicious! I love that it works in perfectly with my Keto diet as well! Thank you so much for sharing this lovely recipe. I’ll definitely be making this one again!!

    • Hi Amy! That is so awesome!! So glad you enjoyed the recipe and THANK YOU SO MUCH for letting us know and for the wonderful review! We appreciate that so very much!! All the very best, Kris & Wesley

  • I actually have a question for this recipe. Can I lower the temp to 250 and cook it longer? Will it ruin the meat if I were to do that? Also if I lower the temp how long do you recommend to cook the meat? This looks like a delicious recipe and I can not wait to try it 🙂 Thank you for posting it!

    • Hi Jennifer! You can cook it longer at 250°F. We recommend about 25 minutes per pound at 350°F. So, if you’re lowering to 250°, then we’d recommend 30 to 35 minutes per pound. Definitely check the internal temperature after a couple of hours of roasting. You want the internal temperature to be 145°F for slightly pink, but really no more than 155° to 160° to ensure the roast doesn’t dry out. We hope this helps and let us know if you make the roast and how it turns out!

    • We say 145° to 155°F. Thanks so much for taking time out of your busy day and leaving such a nasty comment on our blog, which happens to be our livelihood, and for the terrible review and mean-spirited name-calling. Best of luck to you in life.

    • You are not just an idiot, but a nasty idiot. Not only was your comment not helpful for anything other than to make yourselff feel relevant, it doesn’t even make sense.

  • 5 stars
    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

  • 5 stars
    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

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