Pork Shoulder Roast Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Servings
10
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Calories
430 kcal
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Course
Main Course
Pork Shoulder Roast Recipe
Description
The Pork Shoulder Roast is prepared by seasoning the boneless shoulder with coarse salt and pepper, then roasting it at a high temperature to develop a brown crust. The temperature is lowered to continue cooking until the internal temperature reaches about 160°F, ensuring the meat is tender and cooked through.
A fresh sauce made from parsley, sage, thyme, rosemary, onion, garlic, red wine vinegar, and olive oil is prepared separately. Two-thirds of this herb mixture is spread over the roast near the end of cooking, infusing the meat with bright herbaceous and tangy notes, complementing its rich flavor and tender texture.
This roast is best served warm shortly after resting, and it can be sliced and served as a hearty main course. The herb coating enhances both the aroma and taste, making it suitable for dinners where a substantial and flavorful pork dish is desired.
Ingredients
- 1 pound Pork Picnic Shoulder boneless
- 1/3 cup olive oil + 3 tablespoons
- 2 tablespoons yellow onion finely minced
- 3 garlic finely minced
- 2 teaspoons red wine vinegar
- 4 tablespoons parsley fresh, minced
- 2 tablespoons rosemary minced fresh
- 2 tablespoons thyme minced fresh
- 2 tablespoons sage minced, fresh
- salt coarse, freshly cracked pepper
- black pepper coarse, freshly cracked pepper
Instructions
- Preheat the oven to 450°.
- Start by trussing the boneless pork shoulder with butcher’s twine. If you’re unfamiliar with how to do this, watch my Pork Loin recipe video.
- Coat the pork in 4 tablespoons of olive oil on all sides.
- Season the pork on all sides with coarse salt and pepper. You will use roughly 2 tablespoons of salt and 2 teaspoons of black pepper. Remember this is a large cut of meat and will require a good amount of seasoning.
- Transfer the pork to a roasting rack in a pan or baking dish and bake on a middle rack in the oven at 450° for 45 minutes to help it begin browning.
- Next, turn the heat down to 350° and cook for 75 to 90 minutes or until it reaches roughly 160° internally.
- While the pork is cooking, mix the parsley, sage, thyme, rosemary, onion, garlic, vinegar, 1/3 cup olive oil, salt and pepper.
- Once the pork reaches 160°, spread 2/3 of the herb, garlic, and oil sauce all over the top and sides or the pork shoulder roast, return it to the oven, and cook for an additional 45 minutes to 1 hour or until it reaches 185° internally.
- If you notice the herbs turning brown too quickly, tent it with foil and continue cooking it.
- Once the pork is done cooking, let it rest at room temperature for 15 to 20 minutes. It does not matter if you cover the pork or leave it exposed while resting.
- Remove the butcher’s twine and slice the pork shoulder roast.
- Serve it with the remaining herb, garlic, and oil sauce.
Notes
- Let the roast rest after cooking and serve immediately for best results.
- Season generously with salt and pepper to ensure flavor throughout the large cut of meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 1g | 0% |
| Protein | 44g | 88% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 148mg | 49% |
| Sodium | 170mg | 7% |
| Potassium | 787mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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