Slow Roasted Pork Shoulder

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Servings: people

Calories: 281kcal

Author: Kris Longwell

This Slow Roasted Pork Shoulder is so flavorful and is really quite simple. Slow cook until juicy. Garlic and a couple of herbs make this roast sing! Use the leftover bone for stocks or when cooking up red beans and rice!

Print Recipe

Ingredients

4 lb pork butt shoulder
Kosher salt and freshly ground black pepper
3 tablespoon olive oil
2 tablespoon garlic chopped, plus 1 garlic clove, thinly sliced
2 tablespoon fresh rosemary chopped
2 tablespoon fresh sage chopped

Instructions

Preheat the oven to 350°F.
Liberally sprinkle salt and pepper all over the roast.
4 lb pork butt, Kosher salt and freshly ground black pepper
In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
3 tablespoon olive oil, 2 tablespoon garlic, 2 tablespoon fresh rosemary, 2 tablespoon fresh 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 it 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.

Leftovers stay refrigerated for 5 to 7 days. The sliced roast can also be frozen for up to 2 months.

Nutrition