Slow-Roasted Pork Shoulder
5 h 25 min
|
intermediate
Recipe by Eunice
Introduction
This slow-roasted pork shoulder is garlicky, herby, and smoky-sweet, with apple cider and Dijon tenderizing the meat while bouillon packs a savory punch for juicy pull-apart bites and crisp edges.
Low-effort and big payoff, it crushes Sunday dinner, game day sliders, and meal prep tacos, and the pan juices are liquid gold for soups or saucy sandwiches.
Ingredients (8 servings)
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Ingredients
- 5 lb boneless pork shoulder butt roast boneless pork shoulder butt roast 80 oz
- 1 Tbsp olive oil olive oil
- 1½ tsp salt salt
- 1 tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp dried thyme dried thyme 0.02 oz
- 1 Tbsp fresh rosemary, finely chopped fresh rosemary 0.13 bunch
- 1 Tbsp Dijon mustard Dijon mustard 0.57 oz
- 8 cloves garlic, minced garlic 0.73 head
- 2 Tbsp granulated vegetable bouillon granulated vegetable bouillon 0.85 oz
- 2 tsp onion powder onion powder 0.17 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 2 tsp brown sugar brown sugar 0.29 oz
- ½ cup chicken broth chicken broth 4 fl oz
- ½ cup apple cider apple cider 4 fl oz
Deglazing Liquid
- ½ cup apple cider apple cider 4 fl oz
- ½ cup chicken broth chicken broth 4 fl oz
How to Make Slow-Roasted Pork Shoulder
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Mix the marinade
Whisk the chicken broth, apple cider, olive oil, Dijon, garlic, rosemary, thyme, bouillon powder, onion powder, smoked paprika, brown sugar, salt, and black pepper until smooth.
Reserve 1/2 cup of this clean marinade in the fridge for deglazing and sauce so it never touches raw pork.
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Marinate 12 to 24 hours
Place the pork shoulder in a glass container or heavy zip bag set in a bowl, pour the remaining marinade over, press out air, and seal.
Refrigerate 12 to 24 hours, turning once halfway so every inch gets love.
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Temper and prep to sear
Take the pork out of the fridge 60 to 90 minutes before cooking to take the chill off for even cooking.
Remove excess marinade and thoroughly pat the surface dry with paper towels so it sears instead of steams.
Optional but pro move: tie the roast with kitchen twine every 2 inches for even shape and slices.
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Preheat oven and sear hard
Preheat the oven to 275 F with a rack in the lower third.
Heat a large cast iron skillet or Dutch oven over medium high until just smoking and add a thin film of oil if the pan is dry.
Sear the pork on all sides until deep brown, about 3 to 4 minutes per side, and do not rush this because color equals flavor.
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Deglaze the pan
Lower the heat to medium, add 1/2 cup of the reserved clean marinade to the hot pan, and scrape up the fond with a wooden spoon.
Simmer 2 minutes to reduce slightly and pour the liquid into a roasting pan.
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Set up the roast
Place a rack in the roasting pan or make an onion raft, set the pork on top fat side up, and insert a probe thermometer into the center.
Add 1/2 to 3/4 cup water or broth to the pan so there is a shallow layer of liquid for gentle moisture, not a braise.
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Slow roast low and steady
Roast uncovered at 275 F until the pork hits about 160 F internal, roughly 2.5 to 3 hours.
Tent the pork loosely with foil and continue roasting until 195 to 203 F and probe tender, about 1.5 to 2 hours more.
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Crisp the crust
Remove the foil, increase the oven to 375 F, and roast 10 to 15 minutes to re crisp the exterior, watching the sugars so they do not burn.
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Rest and make pan sauce
Transfer the pork to a board and rest 20 to 30 minutes so the juices settle and the fibers relax.
Skim fat from the pan juices, add the remaining reserved clean marinade, and simmer on the stove 3 to 5 minutes until glossy for a bright, savory sauce.
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Slice or shred and serve
For hearty slices, carve across the grain with a sharp knife, or for juicy pulled pork, shred with forks and toss with some pan sauce.
Season to taste with salt, pepper, or a splash of cider if you want more tang.
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Food safety note
Only use the reserved clean marinade for deglazing or sauce, and if you want to use the marinade that touched raw pork you must boil it at a lively simmer for at least 3 minutes before serving.
Substitutions
- Apple cider -> pineapple juice with a splash of apple cider vinegar
- Swap the 1 cup apple cider for 1 cup pineapple juice plus 1 tablespoon apple cider vinegar for tropical sweetness and a bright acidic pop that tenderizes beautifully without making the pork taste like dessert.
- Vegetable bouillon powder -> white miso paste
- Use 1 tablespoon white miso instead of the 2 tablespoons bouillon powder and reduce the salt by 1/2 teaspoon, which adds deep umami and gentle sweetness while keeping the roast juicy and savory.
- Fresh rosemary -> fresh sage or dried rosemary
- Replace the tablespoon of chopped rosemary with 1 tablespoon chopped sage for a cozy, woodsy vibe or 1 teaspoon dried rosemary for similar aromatics with a slightly sharper edge.
Tips
- Dry means browned
- Pat the pork dry like you mean it before searing because surface moisture kills crust and steals heat from the pan.
- Truss for even cooking
- Tie the roast so it is a uniform cylinder that cooks at the same rate and slices cleanly without ragged edges.
- Rack or onion raft
- Keep the meat elevated so hot air circulates and the bottom does not stew, and if you use onion halves as a raft they become sweet, saucy treasures.
- Probe thermometer is non negotiable
- Set a probe and cook to feel and temperature because 195 to 203 F with butter knife tender resistance beats guessing by the clock.
- Manage sweetness on the crust
- Brown sugar and cider help caramelization, so keep the heat moderate until the end and do a short hot finish to avoid bitterness.
- Save every drop
- Strain and freeze leftover juices in a glass container for beans, arroz con gandules, or soup because that liquid gold is pure flavor.
Nutrition Facts *
| Energy | 508 | kcal |
|---|---|---|
| Protein | 51 | g |
| Total Fat | 31 | g |
| Carbohydrates | 6 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my pork shoulder still tough at 185 F?
- Collagen has not fully converted yet, so keep cooking gently until 195 to 203 F and check that a probe slides in with little resistance while the roast is tented for moisture.
- Can I use a bone-in shoulder instead of boneless?
- Yes, expect roughly 30 to 45 minutes more cook time for a similar weight and roast until the bone wiggles easily and the meat is 195 to 203 F.
- Do I have to sear first?
- You should because searing builds a deep, savory base, but if you skip it then finish with a hot 425 F blast for 8 to 12 minutes to develop color while watching closely.
- My pan juices taste too salty, how do I fix it?
- Add a splash of cider or water to dilute, simmer to mellow, and balance with a teaspoon of brown sugar or a knob of unsalted butter to round the edges.
- Can I cook this in a Dutch oven instead of on a rack?
- Yes, set the pork on onions in a Dutch oven, add 1 cup liquid, cover for the first 2 hours at 275 F, then uncover to finish and crisp the top so it does not steam.
- How long can I marinate safely and can I use the marinade for sauce?
- Marinate up to 24 hours for best flavor and only use marinade for sauce if you set aside a clean portion first or you boil the used marinade hard for at least 3 minutes.
Serving Suggestions
Bold and tender, this pork loves a quick pan sauce spiked with extra Dijon and a squeeze of lemon, plus a side of crispy roasted potatoes or tangy slaw for contrast.
Leftovers make dangerous Cuban sandwiches or tacos with pineapple salsa and a drizzle of the reduced juices, which is exactly the kind of next day flex your table deserves.
More pairings:
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