Slow-Roasted Pork Shoulder
Juicy, tender pork shoulder roasted with garlic, herbs, and spices for a flavorful main dish.
20 mins
Prep Time
6 hours
Cook Time
8
Servings
Ingredients
- 1 (5-6 lb) pork shoulder (bone-in)
- 6 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp brown sugar
- 1 cup chicken or vegetable broth
- 1 onion, quartered
- 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, rosemary, thyme, and brown sugar 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 chopped onion, carrots, and celery in a roasting pan. Pour in the broth, then place the pork shoulder on top of the vegetables.
Cover the pan tightly with aluminum foil and roast for 4 hours. Then, remove the foil and roast for another 2 hours until the pork is tender and the exterior is crispy.
Remove from the oven and let rest for 20 minutes before shredding or slicing. Serve with pan juices and vegetables.
Chef's Tips
- For extra crispiness, broil the pork for 5 minutes after roasting.
- Use leftovers for sandwiches, tacos, or soups.
- Letting the pork rest ensures juiciness—don’t skip this step!
- For deeper flavor, marinate the pork overnight with the rub.
- Add potatoes to the roasting pan for a complete meal.
