There is nothing quite like the anticipation of a Slow-Roasted Pork Shoulder filling the house with its savory aroma for hours. This isn’t just dinner; it’s an event. When done right, you get a magical contrast: a golden, salty, ultra-crispy skin on the outside and tender, succulent meat that falls apart with just a fork on the inside.
This recipe is all about the “low and slow” method. We don’t rush perfection here. By using a simple herb rub and giving the meat the time it needs in the oven, we transform a humble, budget-friendly cut of meat into a centerpiece worthy of any holiday or Sunday feast. Whether you’re making tacos, sandwiches, or serving it with roasted roots, this is the only pork roast recipe you’ll ever need.
Why You’ll Love This Recipe
- Ultimate Texture: Achieve that elusive “crackling” skin and melt-in-your-mouth interior.
- Hands-Off Cooking: Most of the work happens in the oven while you go about your day.
- Budget-Friendly: Pork shoulder is an affordable cut that feeds a large crowd.
- Incredible Leftovers: This meat stays juicy for days—perfect for meal prepping or next-day carnitas.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (depending on size)
- Total Time: 8 hours
- Servings: 8–10
- Difficulty: Easy (requires patience!)
Ingredients
The Meat:
- 5–7 lb bone-in pork shoulder (also known as Boston Butt)
- 2 Tbsp olive oil (to help the rub stick)
The Herb & Garlic Rub:
- 2 Tbsp kosher salt (essential for crispy skin!)
- 1 Tbsp black pepper
- 1 Tbsp dried oregano
- 1 Tbsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp red pepper flakes (optional, for a hint of warmth)
The Aromatics (for the pan):
- 1 large onion, quartered
- 1 head of garlic, halved crosswise
- 2 cups chicken broth or water
Instructions
- Prep the Meat: Take the pork out of the fridge 1 hour before cooking to bring it to room temperature. Pat the skin and meat completely dry with paper towels.
- Score the Skin: Using a sharp knife, score the fat cap in a crosshatch pattern (diamonds), being careful not to cut into the meat.
- Rub: Combine all the spices in a small bowl. Rub the olive oil all over the pork, then generously apply the spice rub, making sure to get it into the scored slits in the fat.
- Set Up the Pan: Place the quartered onion and halved garlic in the bottom of a roasting pan. Pour in the broth. Place a roasting rack on top and set the pork on the rack, fat side up.
- Low & Slow Bake: Preheat oven to 250°F (120°C). Roast the pork uncovered for 6 to 8 hours. You are looking for an internal temperature of about 195°F-200°F (90°C-93°C) for that “fall-apart” texture.
- The Blast of Heat: Once tender, increase the oven temperature to 450°F (230°C). Roast for another 15–20 minutes. Watch closely! This step turns the fat into crispy crackling.
- Rest: Remove from the oven and tent loosely with foil. Let the meat rest for at least 30 minutes. This allows the juices to redistribute so the meat stays moist.
- Serve: Shred the meat with two forks and serve with the pan juices (strained).
Chef’s Tips for Success
- Tip 1 (Dryness is Crucial): If the skin is damp, it will steam instead of crisp. Use plenty of paper towels before seasoning.
- Tip 2 (The Resting Period): Do not skip the 30-minute rest! If you cut it too soon, all the delicious juices will run out onto the board, leaving you with dry meat.
- Tip 3 (Don’t Submerge): Make sure the liquid in the pan doesn’t touch the meat. We want the pork to roast, not braise, to keep that skin crispy.
Encouraging Conclusion
This Slow-Roasted Pork Shoulder is a lesson in the power of patience. There is nothing more satisfying than hearing that “crunch” when you first slice into the skin.
