Overnight Slow Roasted Pork
Transform your next meal into a slow-cooked masterpiece with this tender and flavorful Overnight Slow Roasted Pork recipe. Made with a perfectly seasoned pork shoulder, a blend of smoky paprika, brown sugar, and garlic powder creates a deeply savory dry rub that balances sweet and spicy notes. After resting in a marinade of apple cider vinegar and broth, the pork is slow-roasted for 8-10 hours, ensuring it’s fall-apart tender with melt-in-your-mouth juiciness. Ideal for busy schedules, this recipe requires minimal hands-on time, as the oven does all the work while you sleep. Perfect for feeding a crowd, this versatile dish can be served as a centerpiece, stuffed in sandwiches, shredded for tacos, or added to salads and grain bowls. With vibrant flavors and unbeatable texture, this is your go-to recipe for meal prep or memorable gatherings.
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Recipe Information
Ingredients
- 5 lbs pork shoulder (bone-in or boneless)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika (smoked or sweet)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 cup water or chicken broth
Instructions
Pat the pork shoulder dry with paper towels to remove excess moisture and place it on a large cutting board.
In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create a dry rub.
Rub the olive oil all over the pork shoulder, ensuring it is evenly coated. Then generously apply the dry rub, massaging it into the meat on all sides.
Place the pork shoulder in a large roasting pan or a Dutch oven. Pour the apple cider vinegar and water (or chicken broth) around the base of the meat.
Cover the roasting pan tightly with aluminum foil or secure the lid if using a Dutch oven. Refrigerate the pork for at least 2 hours or overnight to let the flavors meld (optional step for enhanced flavor).
When ready to cook, preheat your oven to 225°F (107°C).
Place the covered roasting pan or Dutch oven into the oven and roast the pork for 8-10 hours, or until the meat is fall-apart tender and a fork slides in easily.
Once cooked, carefully remove the pork from the oven and let it rest for 20 minutes, still covered, to allow the juices to redistribute.
Shred the pork using two forks, removing any excess fat or bone. Mix the shredded meat with the juices from the roasting pan for added flavor and moisture.
Serve immediately as a main dish, sandwich filling, or as part of tacos, salads, or bowls. Store any leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
6088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.9 g | 619% | |
| Saturated Fat | 163.4 g | 817% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 18.5 g | ||
| Protein | 412.1 g | 824% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 6559 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
