Roast Pork Shoulder
Indulge in the succulent flavors of this slow-roasted pork shoulder, a show-stopping centerpiece perfect for any special occasion or Sunday dinner. Featuring a bone-in, skin-on pork shoulder rubbed with a fragrant blend of olive oil, garlic, rosemary, thyme, and paprika, this recipe combines bold aromatics and a hint of spice to create a perfectly seasoned crust. A high-temperature roast kicks off the cooking process, ensuring irresistibly crispy skin, while a slow and low finish guarantees meat that’s tender enough to shred with a fork. Enhanced by optional white wine and chicken stock for extra moisture and a flavorful base for gravy, this dish pairs beautifully with your favorite sides or stands alone as a hearty, comforting meal. With only 20 minutes of prep time, this roast pork shoulder recipe is easier to make than you think and promises to impress every guest at the table.
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Recipe Information
Ingredients
- 4 lbs pork shoulder (bone-in, skin-on)
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tsp paprika
- 1 cup white wine (optional)
- 1 cup chicken stock
Instructions
Preheat your oven to 450°F (230°C).
Pat the pork shoulder dry with paper towels. Use a sharp knife to score the skin in a criss-cross pattern, being careful not to cut into the meat.
In a small bowl, combine olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, and paprika to form a paste.
Rub the seasoning paste all over the pork shoulder, making sure to get it into the scored cuts in the skin.
Place the pork shoulder on a roasting rack in a large roasting pan.
Optional: Pour the white wine and chicken stock into the bottom of the roasting pan to keep the pork moist and to create a flavorful base for gravy later.
Roast the pork shoulder at 450°F (230°C) for 30 minutes to develop a crispy crust.
Reduce the oven temperature to 300°F (150°C), cover the pork lightly with aluminum foil, and continue roasting for 4–4.5 hours. Baste the pork every 45 minutes with the pan juices.
Check for doneness: The pork should reach an internal temperature of 190°F (88°C) and be fork-tender.
Remove the pork from the oven and let it rest, covered, for 20–30 minutes before slicing or shredding.
Serve with pan juices drizzled on top or use the drippings to make gravy. Pair with your favorite sides.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 909 mg | 19% | |
*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.
