Roasted Pork Shoulder
Transform your dinner table with this melt-in-your-mouth Roasted Pork Shoulder, a show-stopping centerpiece that’s perfect for family meals or special occasions. This recipe highlights a bone-in pork shoulder, generously seasoned with a fragrant paste of olive oil, garlic, fresh rosemary, thyme, smoky paprika, and a touch of lemon juice for brightness. Slow-roasted to tender perfection, the pork is basted with savory pan juices, enhanced by a splash of white wine or chicken stock for an added depth of flavor. With its crispy, golden exterior and juicy, fall-apart interior, this dish is as impressive as it is irresistible. Serve it alongside roasted vegetables or creamy mashed potatoes for a comforting and hearty feast. Ideal for meal prep or entertaining, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 5 lbs Bone-in pork shoulder (also called pork butt)
- 3 tbsp Olive oil
- 6 Garlic cloves, minced
- 2 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 2 tsp Paprika
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 1 cup White wine or chicken stock
- 2 tbsp Lemon juice
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder dry with paper towels and set it on a large cutting board.
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, kosher salt, and black pepper to make a paste.
Rub the seasoning paste all over the pork shoulder, ensuring even coverage.
Place the seasoned pork shoulder in a roasting pan, fat side up, to allow the fat to render and baste the meat as it cooks.
Pour the white wine or chicken stock into the bottom of the roasting pan to keep the dish moist and add flavor.
Cover the roasting pan tightly with aluminum foil or a lid.
Roast the pork shoulder in the preheated oven for 3 hours, basting with the pan juices every hour if possible.
After 3 hours, remove the foil or lid and increase the oven temperature to 375°F (190°C).
Roast the pork uncovered for an additional 1 hour, or until the internal temperature reaches 190°F (88°C) and the meat is tender and easily pulls apart.
Remove the pork shoulder from the oven and let it rest for 15-20 minutes before carving or shredding.
Drizzle the lemon juice over the pork for a final bright, fresh touch before serving.
Serve warm with your favorite sides, such as roasted vegetables, mashed potatoes, or coleslaw. Enjoy!
Nutrition Facts
Calories |
6228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 466.9 g | 599% | |
| Saturated Fat | 160.9 g | 804% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1678 mg | 559% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.5 g | ||
| Protein | 426.5 g | 853% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 327 mg | 25% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 6535 mg | 139% | |
*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.
