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 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
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 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!
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
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!
Melissa says
This looks yummy! Wondering if you’ve ever cooked this on the BBQ and if so, any tips?
Thanks!
Kris Longwell says
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
Amy says
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?
Kris Longwell says
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
Amy H says
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!!
Kris Longwell says
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
Jennifer says
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!
Kris Longwell says
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!
Mike Bartlett says
Any recipe that calls for a temp of 155* is going to be awful, bad horrendous…idiots
Kris Longwell says
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.
Mina says
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.
Idiot.
Shirley says
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!!!
Kris Longwell says
Hi Shirley! Sounds like you prepared the pork perfectly! Thank you so much for letting us know and for the GREAT review! That means the world to us! All the very best, Kris & Wesley
Nani says
Would this be good with apples and onions?
Thank you!
Chelai Brown Johnson says
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!
Kris Longwell says
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
Carol Lizell says
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.
Kris Longwell says
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
Anne Jordan says
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!
Kris Longwell says
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
Sonja says
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.
Kris Longwell says
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
Eve Whitaker says
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
Kris Longwell says
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
Jane says
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.
Kris Longwell says
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
Jane says
The boneless turned out perfect too. I’ve made it at least 5 times. The last 2 times I’ve roasting 2 together to share one with my sister’s family. Her fussy eaters love it too. The price of pork shoulder roast is so inexpensive that it is an easy treat to share.
THANK YOU.
Kris Longwell says
AMAZING!!! That’s so awesome!! Thank you again for letting us know! We are thrilled you are loving the roasted pork shoulder!! Stay in touch!! xoxoxo Kris & Wesley
David Riggs says
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.
Ashley says
What if my roast is 2.56 lbs.? Still same oven temp, perhaps just some less time in there?
Michelle Delaney says
OMG! I JUST made this for Easter dinner and it was a HIT! Thank you for sharing your recipe!
Kent says
This is a great recipe, and that Gravy was amazing!!
Kris Longwell says
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