5 from 15 votes
Pork Shoulder Roast Recipe
This Pork Shoulder Roast recipe uses a boneless picnic shoulder seasoned generously with coarse salt, cracked black pepper, and a blend of fresh herbs including parsley, rosemary, thyme, and sage. The roast is seared in a hot oven, then slow-cooked to tender perfection and finished with an herb and garlic sauce that coats the meat for added flavor and moisture.
Prep Time
30 mins
Cook Time
3 hrs
Servings:
10
Calories:
430 kcal
Course:
Main Course
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 430
% 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.