Slow-Roasted Pork Shoulder Recipe

 There’s something magical about the transformation that happens when a tough, inexpensive cut of pork shoulder spends hours in a low oven, emerging as the most tender, succulent, fall-apart meat you’ve ever tasted. This Slow-Roasted Pork Shoulder is the kind of dish that fills your home with the most intoxicating aroma for hours, building anticipation with every passing minute until you finally pull it from the oven to reveal deeply caramelized, crispy bark on the outside and impossibly tender, juicy meat on the inside. The beauty of this recipe lies in its simplicity and patience. A basic spice rub, low heat, and time are all you need to create restaurant-quality pulled pork that’s perfect for sandwiches, tacos, rice bowls, or simply served as the centerpiece of a feast. Whether you’re feeding a crowd, meal prepping for the week, or want to master one of the most impressive yet forgiving recipes in any cook’s repertoire, this slow-roasted pork shoulder will become your go-to celebration dish.

Serving Quantity: 12 servings

Cooking Time: 6 to 8 hours (plus 15 minutes prep time and 30 minutes resting time)

Nutrition Information (per serving):

1. Calories: 385
2. Protein: 42g
3. Fat: 22g
4. Carbohydrates: 2g
5. Fiber: 0g
6. Sugar: 1g
7. Sodium: 680mg

1. Gather Your Ingredients

For the pork:

1. One 6 to 8 pound bone-in pork shoulder (also called pork butt or Boston butt)
2. Two tablespoons olive oil

For the dry rub:

1. Three tablespoons brown sugar, packed
2. Two tablespoons smoked paprika
3. One tablespoon kosher salt
4. One tablespoon black pepper, coarsely ground
5. One tablespoon garlic powder
6. One tablespoon onion powder
7. Two teaspoons ground cumin
8. Two teaspoons dried oregano
9. One teaspoon cayenne pepper (adjust to taste)
10. One teaspoon dry mustard powder

For roasting:

1. Two cups chicken broth or apple cider
2. One large onion, quartered
3. Six garlic cloves, smashed
4. Three bay leaves
5. Few sprigs fresh thyme (optional)

For serving:

1. Sandwich buns or tortillas
2. Coleslaw
3. BBQ sauce
4. Pickles
5. Hot sauce

2. Prepare the Pork Shoulder

Remove the pork shoulder from the refrigerator and let it sit at room temperature for about 1 hour before cooking. This allows for more even cooking throughout. Pat the entire surface of the pork completely dry with paper towels. Any moisture on the surface will prevent the rub from adhering properly and inhibit the formation of that delicious crust. Examine the pork and trim any excessive thick fat cap to about quarter inch thickness, but don’t remove it entirely as the fat bastes the meat during cooking and adds tremendous flavor. Use a sharp knife to score the fat cap in a crosshatch pattern, cutting about quarter inch deep. This allows the rub to penetrate and the fat to render more effectively.

3. Make the Spice Rub

In a small bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, oregano, cayenne pepper, and dry mustard powder. Mix everything together thoroughly with a fork or whisk, breaking up any clumps of brown sugar so the mixture is uniform. The combination of sweet, smoky, savory, and spicy creates a complex flavor profile that forms the foundation of this dish. Smoked paprika is particularly important as it adds that barbecue-like smokiness even though you’re cooking in the oven. Make this rub up to a week ahead and store it in an airtight container if you want to save time on cooking day.

4. Apply the Rub

Drizzle the olive oil all over the pork shoulder, using your hands to rub it over every surface. The oil helps the spice rub adhere and promotes browning during roasting. Take the spice rub and generously coat the entire pork shoulder, patting it firmly into the meat so it sticks. Use all of the rub, making sure to cover every inch including the sides and bottom. Really press the rub into the scored fat cap and work it into any crevices. The coating should be thick and complete. Let the rubbed pork sit at room temperature for 30 minutes to allow the salt to begin penetrating the meat. This brief dry brining enhances flavor throughout and helps the meat retain moisture during the long cooking time.

5. Prepare the Roasting Pan

Preheat your oven to 450 degrees Fahrenheit for the initial high-heat sear. Select a large roasting pan with sides at least 3 inches high. The pan should be big enough to hold the pork comfortably with a few inches of space around it. Place the quartered onion, smashed garlic cloves, bay leaves, and fresh thyme sprigs if using in the bottom of the pan. These aromatics will infuse the cooking liquid and perfume the meat as it roasts. Pour two cups of chicken broth or apple cider into the pan around the aromatics. The liquid creates steam that keeps the environment moist and provides the base for an incredible pan sauce later.

6. Initial High-Heat Roast

Place the seasoned pork shoulder fat-side up on a roasting rack set inside the prepared pan, elevated above the liquid and aromatics. If you don’t have a roasting rack, you can place the pork directly on the aromatics, though a rack allows for better air circulation. Place the pan in the preheated 450-degree oven uncovered. Roast at this high temperature for 30 minutes. This initial blast of heat caramelizes the sugars in the rub and creates that beautiful mahogany crust on the exterior. The kitchen will start to smell absolutely incredible. After 30 minutes, the surface should be deeply browned and crusty.

7. Long, Slow Roast

After the initial 30-minute sear, reduce the oven temperature to 275 degrees Fahrenheit. Cover the roasting pan tightly with heavy-duty aluminum foil, sealing it well around the edges. Return the covered pan to the oven. Now comes the patience part. Roast the pork for 5 to 7 hours total at this low temperature. The exact time depends on the size of your roast. Plan on about 1 hour per pound, plus an extra hour. A 6-pound shoulder will take about 6 to 7 hours, while an 8-pound shoulder may need 7 to 8 hours. During this time, the tough collagen in the meat breaks down into gelatin, transforming the pork into incredibly tender, succulent meat.

8. Check for Doneness

The pork is done when it’s fall-apart tender and reaches an internal temperature of 195 to 205 degrees Fahrenheit. Use an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone. At this temperature, the collagen has completely broken down and the meat will shred easily. Another test is to try to pull the exposed bone. If it slides out cleanly with little resistance, the pork is done. If it still holds firmly, continue cooking and check every 30 minutes. When a fork inserted into the meat twists easily and the meat falls apart, it’s ready. Don’t worry about overcooking at this point, as pork shoulder is very forgiving due to its high fat and collagen content.

9. Rest and Shred

Once the pork reaches the perfect doneness, remove it from the oven and let it rest still covered for at least 30 minutes. This resting period allows the juices to redistribute throughout the meat rather than running out when you start shredding. The internal temperature will continue to rise slightly during this time. After resting, carefully transfer the pork to a large cutting board or rimmed baking sheet. It will be very tender and may fall apart during transfer, which is exactly what you want. Use two forks, your hands with heat-resistant gloves, or meat claws to pull the pork into shreds, discarding any large pieces of fat or the bone. The meat should pull apart effortlessly in long, tender strands.

10. Make Pan Sauce and Serve

While the pork rests, strain the cooking liquid from the roasting pan through a fine mesh strainer into a fat separator or measuring cup. Discard the solids. Let it sit for a few minutes so the fat rises to the top, then skim it off or pour from the fat separator. This concentrated liquid is packed with flavor. Pour this au jus over the pulled pork and toss to coat, which keeps the meat moist and adds incredible depth. Taste and adjust seasoning with salt and pepper if needed. Serve the pulled pork warm in a variety of ways. Pile it high on soft sandwich buns topped with coleslaw and pickles. Wrap it in warm tortillas with your favorite taco toppings. Serve it over rice or grits. Or simply present it on a platter with BBQ sauce on the side and let guests enjoy it however they prefer.

Tips for Perfect Results

1. Choose bone-in pork shoulder over boneless. The bone adds flavor and helps the meat cook more evenly. It also makes it easier to tell when the meat is done, as the bone will pull out cleanly.
2. Don’t skip the initial high-heat sear. This step creates the flavorful crust and deeply caramelized exterior that makes this dish so special.
3. Low and slow is the key to tender pork shoulder. Resist any temptation to increase the temperature to speed things up. Higher heat will dry out the meat before the collagen breaks down.
4. Cover the pan after the initial sear to prevent the exterior from burning during the long cooking time while keeping moisture in.
5. Check the liquid level after about 3 hours. If the pan is getting dry, add another cup of broth to prevent burning and ensure enough liquid for pan sauce.
6. The shoulder is done when it reaches 195 to 205 degrees Fahrenheit, not the standard 145 degrees for pork chops. This higher temperature is necessary to break down collagen into gelatin.
7. Let the pork rest before shredding. Cutting into it immediately causes all the juices to run out, resulting in dry meat.
8. Save any leftover cooking liquid and toss the shredded pork with it for storage. This keeps the meat incredibly moist and flavorful when reheated.
9. This recipe is very forgiving and flexible. If you need to serve dinner at a specific time but the pork isn’t quite ready, you can hold it in a 200-degree oven for an extra hour or two without harm.
10. Leftover pulled pork is a gift that keeps on giving. Store it in an airtight container with some of the cooking liquid in the refrigerator for up to 5 days or freeze for up to 3 months. Use it in sandwiches, tacos, nachos, fried rice, pizza topping, pasta sauce, or breakfast hash. Reheat gently with a bit of liquid to prevent drying out.