Slow Roasted Pork Shoulder (Printable Version)

Tender pork shoulder slow roasted with herbs, garlic, and smoked paprika for savory, melt-in-mouth results.

# What You Need:

→ Pork

01 - 1 (4–5 lb) boneless pork shoulder

→ Seasonings & Rub

02 - 2 tbsp olive oil
03 - 1 tbsp kosher salt
04 - 1½ tsp freshly ground black pepper
05 - 1 tbsp smoked paprika
06 - 2 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp dried thyme
09 - 1 tsp dried rosemary

→ Aromatics

10 - 1 large onion, roughly chopped
11 - 4 garlic cloves, smashed
12 - 2 cups low-sodium chicken broth

# How to Make It:

01 - Preheat the oven to 275°F.
02 - Pat the pork shoulder dry with paper towels.
03 - In a small bowl, blend kosher salt, black pepper, smoked paprika, garlic powder, onion powder, thyme, and rosemary.
04 - Rub olive oil evenly over the pork, then coat with the seasoning mix, pressing into the meat.
05 - Place chopped onion and smashed garlic in the bottom of a large roasting pan or Dutch oven. Set the pork shoulder atop, fat side up.
06 - Pour the chicken broth around but not over the pork.
07 - Cover tightly with a lid or foil and roast for 4 hours until the pork is fork-tender and pulls apart easily.
08 - Uncover the pork for the final 30 minutes of cooking to crisp the exterior.
09 - Allow the pork to rest for 15 minutes before shredding or slicing. Serve with pan juices.

# Expert Tips:

01 -
  • The pork becomes so tender you can shred it with a spoon, no carving skills required.
  • Your house will smell like a restaurant kitchen for hours, in the best way possible.
  • It feeds a crowd without you standing over the stove, leaving you free to actually enjoy your guests.
  • Leftovers taste even better the next day, tucked into sandwiches or scrambled with eggs.
02 -
  • Don't skip drying the pork before rubbing it, I learned that the hard way when my first attempt slid right off into the pan.
  • Covering the pan tightly is crucial, any gaps let steam escape and the meat won't get as tender.
  • If your pork isn't fork-tender after 4 hours, give it another 30 minutes, every oven runs a little different.
03 -
  • Always place the pork fat side up so it bastes itself as it melts, keeping the meat moist throughout.
  • If you have time, let the seasoned pork sit uncovered in the fridge for a few hours before roasting, it develops a deeper crust.
  • Save the pan juices and skim off the fat, then reduce them on the stovetop for a quick, flavorful sauce.

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