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!
SaLo says
Used this recipe 4-5x now and it comes out perfect everytime! YUM!
Kris Longwell says
Hi there!! That is so awesome to hear! We are thrilled you are loving our slow roasted pork shoulder recipe! And thanks for letting us know! Best, Kris & Wesley
janice says
do you put the lid on while it cooks????? ready to go in…smells amazing….
Kris Longwell says
Hi Janice! No need to cover! Let us know how it turns out and what you think of the roast. We hope you love it!!!
Nikki says
Do I need to adjust time or temp if I add potatoes and carrots to the pot with the roast?
Kris Longwell says
Hi Nikki! No, the carrots and potatoes should cook just fine. Maybe toss them in a little olive oil first. They should cook beautifully. Let us know how they turn out!
Bessie Fielding says
Hi Chris,
should the rind be removed before rubbing the shoulder with the rub.
A Prosperous New year to you
Kris Longwell says
Hi Bessie, if there is a rind, I would trim it off. If it’s a layer of fat, just trim it down a little. Hope this helps! Let us know how it turns out. And Happy New Year!!
Kim says
This sounds delicious and easy! I am going to try this recipe for Christmas dinner. Is there a way to do this recipe with a sous vide?
Kris Longwell says
Hi Kim, you could definitely sous vide the pork shoulder if you have the time – it would take 18-24 hours. And, you would want to finish it off under the broiler to give it the crispy exterior. Merry Christmas!
Diane says
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.
Kris Longwell says
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
Alex says
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.
Kris Longwell says
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
Mark Loehr says
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!
Kris Longwell says
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
Rory says
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)
Kris Longwell says
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
So-Young says
Roasted pork, my favorite recipe so far. Thanks for this one! 😀
Barbara says
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.
Helios says
Amazing recipe, I’ve used it 3 times now and each time has been a resounding success!
Kris Longwell says
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
Shannon says
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?
Kris Longwell says
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
Mtn Mike says
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?
Jane says
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.
Kris Longwell says
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
Wikima says
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!
Wikima says
I wanted to clarify that the amount of garlic was just right, and in no way overpowering. My husband agrees.
Kris Longwell says
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
Nami says
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.
Kris Longwell says
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