Slow Roasted Pork Shoulder
Servings: 10 people
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!
- 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