Slow Roasted Pork Shoulder

The smell hit me before I even opened the oven door, a warm rush of rosemary and garlic that made my neighbor knock to ask what I was cooking. I'd bought the pork shoulder on a whim, thinking I'd figure it out later, and ended up with the most tender meat I'd ever made. It sat there in the roasting pan, practically falling apart under its own weight, and I knew I'd never go back to quick weeknight methods again.

I made this for my sister's birthday dinner, and she still talks about it every time we plan a meal together. We sat around the table pulling apart the meat with forks, laughing at how we'd all gone quiet for the first few bites. That night taught me that the best dishes aren't complicated, they just need time and a little patience.

Ingredients

• Boneless pork shoulder: This cut has enough fat to stay juicy through hours of slow roasting, and it shreds beautifully without drying out.
• Olive oil: It helps the rub stick to the meat and creates a flavorful crust as it roasts.
• Kosher salt: The larger grains distribute evenly and season the meat all the way through, not just on the surface.
• Black pepper: Freshly ground makes a noticeable difference, it's sharper and more aromatic than pre-ground.
• Smoked paprika: This adds a subtle smoky depth without needing a grill or smoker.
• Garlic powder and onion powder: They blend into the rub seamlessly and toast gently in the oven, adding sweet, savory layers.
• Dried thyme and rosemary: These herbs smell incredible as they heat up, and they cling to the meat without burning.
• Onion and garlic cloves: Placed under the pork, they soften into the broth and infuse everything with sweetness.
• Chicken broth: It keeps the pork moist and turns into a rich pan sauce that's too good to waste.

Instructions

Preheat and prep:

Set your oven to 275°F and pat the pork shoulder completely dry with paper towels. Any moisture will prevent the rub from sticking properly.

Mix the rub:

Combine salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and rosemary in a small bowl. The smell alone will make you hungry.

Season the pork:

Rub olive oil all over the pork, then press the seasoning mix into every surface, including the sides. Don't be shy, this is where the flavor lives.

Build the roasting base:

Scatter the chopped onion and smashed garlic across the bottom of your roasting pan or Dutch oven, then nestle the pork on top, fat side facing up. Pour the chicken broth around the meat, not over it, so the rub stays intact.

Cover and roast:

Seal the pan tightly with a lid or aluminum foil and slide it into the oven for 4 hours. The low heat works slowly, breaking down the fibers until the pork practically melts.

Crisp the outside:

If you want a golden, caramelized crust, remove the lid for the last 30 minutes of roasting. The edges will crisp up while the inside stays impossibly tender.

Rest and serve:

Let the pork rest for 15 minutes before pulling it apart with two forks or slicing it. Spoon the pan juices over the top and watch them soak in.

Pin Recipe

The first time I shredded this pork for a Sunday gathering, I realized I'd made something that felt bigger than dinner. People lingered at the table, soaking bread in the pan juices and asking for the recipe on napkins. It reminded me that food doesn't need to be fancy to feel special, it just needs to be made with care.

Serving Suggestions

I've piled this pork onto soft rolls with pickles and coleslaw, and I've also served it alongside roasted root vegetables and creamy mashed potatoes. It's just as good tucked into warm tortillas with a squeeze of lime or layered over a simple green salad with a tangy vinaigrette. The leftovers have become breakfast scrambles, grain bowls, and even a topping for baked potatoes.

Storage and Reheating

Let the pork cool completely before transferring it to an airtight container, and pour some of the pan juices over it to keep it moist. It will stay fresh in the fridge for up to 4 days, and it freezes beautifully for up to 3 months if you portion it out. When reheating, add a splash of broth or water and warm it gently on the stovetop or in the oven, the microwave works too but the stovetop keeps the texture better.

Variations and Tweaks

I've swapped the smoked paprika for chipotle powder when I wanted heat, and I've added a drizzle of honey to the rub for a hint of sweetness. You can toss in fresh herbs like sage or bay leaves with the onions, or use apple cider instead of chicken broth for a fruity, tangy twist.

• Marinate the pork overnight with the rub for even deeper flavor.
• Try different broths like vegetable or beef to change the richness of the pan juices.
• Add a splash of balsamic vinegar or soy sauce to the broth for an unexpected savory kick.

Pin Recipe

This pork shoulder taught me that the best meals are the ones you don't rush, and that sometimes the simplest ingredients create the most memorable flavors. I hope it fills your kitchen with the same warmth it's brought to mine.

Recipe FAQs

→ What temperature is best for roasting pork shoulder?

Roasting at 275°F (135°C) slow cooks the meat, allowing it to become tender and retain moisture.

→ How do the seasonings enhance the pork flavor?

A blend of smoked paprika, garlic, thyme, and rosemary imparts smokiness, earthiness, and herbal notes that complement the pork's richness.

→ Can I prepare the pork shoulder in advance?

Marinating the pork overnight with the rub deepens the flavor, and leftovers can be refrigerated and gently reheated.

→ What are good side dishes to serve with this pork?

Roasted vegetables, mashed potatoes, or sandwiches work well alongside the tender pork for a balanced meal.

→ How can I achieve a crispy exterior on the pork?

Uncover the pork during the final 30 minutes of roasting to develop a crispier crust while maintaining moist meat inside.