Slow Roasted Pork Shoulder
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
10 people
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Calories
281 kcal
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Course
Main Course
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Cuisine
American
Slow Roasted Pork Shoulder
Description
Slow Roasted Pork Shoulder calls for a 4-pound pork butt coated in a mixture of olive oil, chopped garlic, fresh rosemary, and sage. The meat is seasoned with kosher salt and freshly ground black pepper, then slits cut into the shoulder allow thin garlic slices to be tucked inside, enhancing the flavor. Roasting on a rack in a pan at 350°F for approximately 25 minutes per pound until the internal temperature reaches 145°F results in a tender and juicy roast.
The herbs and garlic infuse the pork with aromatic notes that complement the natural richness of the shoulder cut. Allowing the meat to rest for 15 minutes after roasting helps retain its juices, producing slices that are flavorful with a balanced herbaceous seasoning.
This roast is best served sliced, making it suitable for dinner or special occasions. It pairs well with roasted vegetables or potatoes, and the sliced leftovers can be repurposed in sandwiches or salads.
It is recommended to use an instant-read thermometer to monitor doneness as oven temperatures vary. Bone-in pork butt can add additional flavor. Leftovers keep well refrigerated for 5 to 7 days or can be frozen for up to two months, maintaining quality for later meals.
Ingredients
- 3 tablespoon olive oil
- 2 tablespoon garlic chopped, plus 1 garlic clove, thinly sliced
- 2 tablespoon rosemary chopped, fresh
- 2 tablespoon sage chopped, fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 4 lb pork butt shoulder
Instructions
- Pre-heat the oven to 350 F.
- Liberally sprinkle salt and pepper all over the roast.
- In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
- Using a small brush, or your hands, spread the mixture all over the pork butt.
- Make slits in the meat, about ½-inch wide and deep. Insert the garlic slices into the slits.
- Set the meat on a rack in a roasting pan.
- Cook until an instant-read thermometer inserted into the thickest part of the roast reads 145°F, about 25 minutes per pound.
- Remove the roast from the oven and let stand for 15 minutes.
- Slice and serve!
Notes
- Choose a bone-in pork butt (shoulder) for more flavor.
- Use an instant-read thermometer to ensure the internal temperature reaches 145°F for safe consumption.
- Let the roast rest for 15 minutes after removing it from the oven to keep it juicy.
- Leftover sliced pork shoulder can be refrigerated for 5 to 7 days or frozen for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 109mg | 36% |
| Sodium | 118mg | 5% |
| Potassium | 627mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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