Slow-Roasted Pork Shoulder
4 h 25 min
|
intermediate
|
high-protein,
lactose-free
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 4 h | 4 h 25 min |
Introduction
This slow-roasted pork shoulder comes out incredibly tender, juicy, and packed with rich, savory flavor in every bite.
A simple garlic and herb marinade with apple cider and Dijon mustard gives the meat a gorgeous crust and deep flavor.
It’s perfect for a cozy Sunday dinner, holiday gathering, or any time you want melt-in-your-mouth pork with minimal effort.
Ingredients (8 servings)
Ingredients
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How to Make Slow-Roasted Pork Shoulder
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Mix the seasoning paste
Combine the salt, black pepper, thyme, rosemary, bouillon powder, onion powder, smoked paprika, and brown sugar in a small bowl.
Stir in the Dijon mustard and minced garlic to form a thick, spreadable paste.
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Season and marinate the pork
Place the pork shoulder in a large glass or ceramic dish or a zip-top bag.
Rub the seasoning paste all over the pork, getting it into every nook and cranny.
Pour the chicken broth and apple cider around the pork, then seal or cover tightly.
Marinate in the refrigerator for at least 12 hours and up to 24 hours, turning once if you can.
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Bring the pork to room temperature
Take the pork out of the refrigerator 45 to 60 minutes before you plan to cook.
Lift the pork from the marinade, letting excess liquid drip back into the dish.
Pat the surface dry with paper towels, but leave as much of the paste as possible on the meat.
Pour the marinade into a bowl or measuring cup and set it aside for deglazing.
Preheat your oven to 300°F, with a rack in the lower-middle position.
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Sear the pork shoulder
Heat a large Dutch oven or heavy oven-safe skillet over medium-high heat on the stove.
Add the olive oil, then carefully lay the pork in the hot pan, fat side down if there is a cap.
Sear the pork on all sides until deeply browned, about 3 to 4 minutes per side.
Turn the pork with tongs, and lower the heat slightly if the pan starts to smoke.
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Deglaze the pan with the marinade
Once the pork is well browned, transfer it to a plate for a moment.
Pour the reserved marinade into the hot pan and scrape up any browned bits with a wooden spoon.
Bring the liquid to a gentle simmer and cook for about 2 minutes to meld the flavors.
Return the pork and any juices on the plate to the pan, nestling it into the liquid.
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Slow-roast the pork
Cover the Dutch oven tightly with its lid, or cover the skillet snugly with heavy-duty foil.
Roast the pork at 300°F for about 3 hours, until it is tender but not yet falling apart.
Remove the lid, baste the meat with the pan juices, and continue roasting uncovered.
Roast for another 45 to 60 minutes, until the pork is very tender and nicely browned on top.
Aim for an internal temperature around 195°F if you want it shreddable, or closer to 185°F for neater slices.
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Rest and carve the pork
Transfer the pork to a cutting board or platter and tent it loosely with foil.
Let it rest for at least 20 minutes so the juices can settle back into the meat.
Meanwhile, skim excess fat from the pan juices and simmer them on the stove to thicken slightly, if you like.
Slice the pork against the grain or pull it into large, juicy chunks, and spoon the warm juices over the top.
Substitutions
- Pork shoulder with pork butt (Boston butt)
- Pork butt has similar fat marbling and connective tissue, so it cooks down just as tender and juicy as shoulder here.
- Chicken broth with low-sodium vegetable broth
- Vegetable broth keeps the savory depth but makes the base fully meat-free, which is handy if guests avoid poultry.
- Apple cider with pineapple juice plus a splash of cider vinegar
- Pineapple juice brings brightness and gentle sweetness, while a little cider vinegar adds the tang you would get from cider.
Tips
- Let the marinade really do its work
- Aim for the full 24-hour soak when you can; slow salt penetration gives you deeper seasoning from edge to center.
- Dry the pork before it hits the pan
- Moisture on the surface fights browning, so pat the pork very dry for a thick, flavorful crust.
- Use a thermometer, not just time
- Oven temperatures vary, so check the thickest part of the shoulder and adjust roasting time until it hits your target range.
- Resting time matters for juiciness
- If you slice too soon, the juices run out onto the board instead of staying in the meat, so be patient.
- Turn the pan juices into a simple sauce
- Reduce the defatted juices on the stove with a splash of extra cider or broth for a glossy, spoonable sauce.
Nutrition Facts *
| Energy | 513 | kcal |
|---|---|---|
| Protein | 52 | g |
| Total Fat | 31 | g |
| Carbohydrates | 6 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What if I do not have time to marinate the pork overnight?
- You will still get good flavor with a shorter marinating time, so aim for at least 2 to 4 hours. If you are really rushed, rub the paste on and let the pork sit at room temperature while the oven heats.
- How can I tell when the pork shoulder is done?
- Use an instant-read thermometer in the center of the roast, avoiding big pockets of fat or bone. For shreddable meat, look for about 195°F to 205°F; for sliceable meat, something closer to 180°F to 185°F works.
- Why is my pork shoulder still tough after so many hours?
- Toughness usually means the connective tissue has not fully broken down yet, even if the pork looks browned. Cover the pot again, add a splash of broth or water if it looks dry, and keep roasting until it softens.
- Can I make this slow-roasted pork in a slow cooker instead?
- Yes, sear the marinated pork as directed, then transfer it and the deglazed juices to your slow cooker. Cook on low for 8 to 10 hours, until the meat is very tender and pulls apart easily with a fork.
Serving Suggestions
This slow-roasted pork shoulder makes a great anchor for mashed potatoes, roasted carrots, or a simple green salad.
For something special, stuff the meat into crusty rolls with tangy slaw and a spoonful of those rich pan juices.
More pairings:
Reviews
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Carol Elliott, Pittsburgh: Used this for a small get-together and the directions tripped me up, especially reserving the marinade for deglazing since it felt unsafe without a clear step to boil it longer, and even after the full cook time the pork was still a bit tough and the timing cues didn’t match what I was seeing in my oven.
: You’re right to be cautious: any reserved marinade that touched raw pork should be brought to a full boil for a few minutes before using for deglazing, or swap in fresh cider or stock. If it was still tough, keep roasting until the shoulder hits about 195 to 205°F and turns easily with a fork (it ca...
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janet_recipes: Incredibly tender, deeply savory pork with a gorgeous browned crust. The rosemary-garlic mustard paste and apple cider broth make the pan juices rich and just a little sweet, perfect for spooning over sandwiches.
: Happy it turned out so tender with that browned crust, Janet! The rosemary-garlic mustard paste and cider pan juices really are sandwich gold.
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