Slow-Roasted Pork Shoulder
Juicy, tender pork shoulder roasted with garlic, herbs, and spices for a flavorful meal.
20 mins
Prep Time
6 hours
Cook Time
6
Servings
Ingredients
- 1 (5-6 lb) pork shoulder
- 6 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 cup chicken broth
- 1 onion, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
Nutrition Facts
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Instructions
Preheat the oven to 300°F (150°C). Pat the pork shoulder dry with paper towels to ensure a crispy crust.
In a small bowl, mix minced garlic, olive oil, salt, black pepper, smoked paprika, thyme, and rosemary to create a rub.
Generously coat the pork shoulder with the rub, making sure to cover all sides. Let it sit for 15 minutes to absorb flavors.
Place sliced onion, chopped carrots, and celery in a roasting pan. Pour chicken broth over the vegetables.
Place the pork shoulder on top of the vegetables. Cover the pan tightly with aluminum foil.
Roast in the preheated oven for 5-6 hours, or until the pork is tender and easily pulls apart with a fork.
Remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 20-30 minutes to crisp the exterior.
Let the pork rest for 15 minutes before shredding or slicing. Serve with the roasted vegetables and pan juices.
Chef's Tips
- Dry Brining: For extra flavor, season the pork shoulder with salt and refrigerate uncovered overnight.
- Low and Slow: Cooking at a low temperature ensures the pork stays juicy and tender.
- Crispy Skin: If your pork has skin, score it before roasting to help it crisp up.
- Leftovers: Use leftover pork for tacos, sandwiches, or soups.
- Broth Substitute: Replace chicken broth with apple juice or beer for a different flavor profile.
