Crispy Slow Roasted Pork Shoulder (In Oven)

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This Crispy Slow Roasted Pork Shoulder (In Oven) is simple to make and just so flavorful. This easy recipe results in tender meat and super crispy skin! Fresh herbs, garlic, onion and olive oil are all you need to make this roast just delicious! Use left-over bone for stocks! My go-to dish for weeknight dinners!

overhead image of slow roasted pork shoulder

Why you'll love this amazing pork shoulder roast

It is incredibly easy to make: just a few simple steps and minimal ingredients required.
Just delicious: The pork comes out perfectly tender and flavorful, with a crispy skin that adds a really tasty crunch.
Create your own fresh herb rub: the herbs and spices in the rub can be customized the way you like it, which makes it great for different tastes and preferences.
Budget-friendly meal: it can feed a crowd, making it perfect for parties or gatherings.
Leftovers can be used in a variety of ways: from sandwiches to tacos to salads - making it a versatile dish that you'll never get tired of.

This pork shoulder recipe is Whole30, Paleo, Keto, low-carb, dairy-free, sugar-free.

I came across a pork picnic shoulder (bone in) for a really great price and mom said to grab it! You may find a pork picnic shoulder sold whole and also cut in half. I bought the whole one. It was one of the recipes I made for Christmas day to bring to our neighbor's outdoor lunch.

This pork cut makes the best pulled pork and is perfect for so many recipes! It's the perfect meal for entertaining! It would go great with mashed potatoes, roasted brussels sprouts, and even this couscous.

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Why you'll love this amazing pork shoulder roast
What is the difference between pork picnic shoulder and Boston butt?
What ingredients are needed to make a slow cook pork shoulder oven?
How do you make a slow roasted pork picnic shoulder (bone-in)?
What can I do with an Italian pork shoulder?
How to roast a smaller pork shoulder roast:
How to serve Italian slow roasted pork:
Variations for easy slow roasted pork shoulder:
Expert tips for tender slow-roasted pork shoulder:
Storing and freezing slow roasted pork shoulder:
FAQ's
Some other delicious pork recipes to try:
Crispy Slow Roasted Pork Shoulder (In Oven)

Like I said, I did end up making this for Christmas day. I made it along with a tray of gorgeous roasted potatoes. But everyone ended up making pork sandwiches with the meat.

A picnic shoulder is the same cut you may see sold as a pork shoulder, but it could vary depending on how the butcher cuts it. The pork picnic shoulder is also where you get the pork Boston butt (these two cuts of meat are not the same).

The picnic shoulder is more muscular and it also has lots of flavor! It just needs to be cooked the right way, and you’ll get juicy and tender meat (and hello, crispy skin!).

If you're beginning the year doing a Whole30, this is the recipe you need! Or if you're paleo (or keto)and looking for a really great pork recipe to add in to your repertoire, this is the one you need!

What is the difference between pork picnic shoulder and Boston butt?

There are 2 parts of the pork shoulder – the Picnic Roast (what we’re using) and Boston Butt (which comes from the upper part of the shoulder, aka pork butt, blade shoulder). You may also see the pork picnic shoulder called picnic ham, arm pork roast, or pork shoulder roast.

Boston Butt is usually a little more expensive, but typically will not have a bone. For most recipes, you could use pork butt or pork shoulder. If you do end up using a Boston Butt, it will cook up quicker, so keep a closer an eye on it.

I usually buy four to six pounds boneless or seven to eight pounds bone-in. You will end up with about 8-10 cups of shredded meat, which is plenty for a small family holiday meal (which is what we did) or for leftovers for the week or to freeze up. It does take hours to cook, so dedicate a nice and slow Sunday to make this amazing pork.

This pork picnic shoulder cut needs to be roasted nice and slow. There is no rushing it and it is really so very easy to make! The hardest part of the recipe is planning out your cooking time. You will be creating the spice rub and put it all together to pop in the oven.

The slow roasting will do its magic and soon your house will smell simply heavenly! The result is simply succulent and just so tender!

When I was making the roast, I was having flashbacks to a New Year’s Day three years ago when my Italian mother-in-law was with us (visiting from Italy) and she was arguing with my mom and I about the oven temperature and mostly, the method. After all the chefs finished arguing, we finally ended up making an incredible roast.

Since this cut could tend to be more tough, it is ideal to make in slow cooker and most will choose to cook it in the oven. My slow cooker was not big enough for an 8lb piece of pork with the bone, so we chose a roasting pan in the oven. Starting with a high temperature, you get a really nice crispy and crackly skin.

What ingredients are needed to make a slow cook pork shoulder oven?

Here is all you need to make this super tasty pork recipe. Full printable is below.

Pork picnic shoulder (bone-in is what I used): The star of this recipe. You can sometimes find them on sale for really great prices, so shop around!
Extra-virgin olive oil: the better the quality, the better the flavor (I often mention that).
Sea salt: use more or less to your taste.
Freshly ground pepper: use more or less to your taste
Fresh herbs: I used rosemary, sage and thyme. You could use just rosemary, but the combo of these herbs is so flavorful!
Dried herbs: (I have a combo of dried rosemary and sage my Calabrian mother-in-law made)
Garlic: use as much or as little as you prefer. I used my own freshly ground garlic I keep in my fridge in a jar with oil.
Dried herbs: (I have a combo of dried rosemary and sage my Calabrian mother-in-law made)
Onion: white, sweet or Vidalia would work fine. You could even use a shallot if you have it on hand.

How do you make a slow roasted pork picnic shoulder (bone-in)?

Once you gather all your ingredients, preheat the oven to 450 F.

Drain the pork and pat dry with paper towels. Let it sit there in your foil lined roasting pan while you prep the fresh (and dried herbs, if using).

In a small bowl (or using a mortar and pestle), crush together the olive oil, rosemary, sage and thyme into a paste.

Using a sharp knife, score the fat (but not the meat) making 1/8-inch-deep cuts about 1 inch apart.

image of pork shoulder on foil lined baking sheet

Rub the pork loin with salt and pepper and place it fat side up in a foil lined roasting pan or a foil lined rimmed baking sheet.

Add 1 cup of water to the bottom of the pan. Place the pan on the middle rack in the oven (I had to remove my top rack to have it fit in the oven, so if you need to do that, do it BEFORE you heat the oven).

Roast until some fat has rendered, about 30-45 minutes.

After 30-45 minutes, carefully remove the pan from the oven.

Rub the pork with the herb paste mixture (the pork will be hot, so you could use a spoon to rub it on) and carefully place the sliced onion under the pork.

The fresh herbs are what makes this pork flavor incredible!

Completely cover the pork tightly with heavy-duty foil (you're sealing it into a really large foil pocket).

Place back in the oven and reduce the heat to 325 F.

Continue to cook for 4-5 hours until the meat is very tender and the skin is crispy, or until the internal temperature as measured with a meat thermometer is 160° F (70°C) – medium; 170°F (75°C) – well done.
(It takes about 22 minutes per pound for medium done. For pork more well-done, cook it for 27-30 minutes per pound.) Mine was ready in about 4.5 hours (I had an 8 lb roast).

Transfer the pork to a large bowl or serving plate. Let rest for about 30 minutes.

When cool enough to handle, use two forks or your fingers to shred the meat into pieces. The hard outer part part can be lifted right off and chopped into large pieces (crispy skin!).

The rest of the meat should be tender enough to pull apart with forks. Shred, adjust seasoning if necessary, and serve!

Or transfer to a cutting board and slice into large chunks (which is what I did). Remove any large pieces of fat or bones.

What can I do with an Italian pork shoulder?

This pork meat is ideal for pulled pork sandwiches. Also really great for tacos, to stuff in empanadas. It could be added to a soup or a stew. Are you doing a Whole30 this month?

Add pieces of the pork to your favorite salad. Serve it with a side of cauliflower rice. Gluten-free Italian style, serve it over a pile of luscious polenta! Another delicious gluten-free idea is to serve it with rice and beans.

How to roast a smaller pork shoulder roast:

If your roast is smaller than 6 pounds, say 3 to 4 pounds, you can use this recipe, you'll just need to shorten the time cooking time a bit. You still want to start it at high heat, in a preheated 450°F oven for 3o minutes.

Lower the heat to 325 °F and continue to cook for continue to cook for 2-3 hours until the meat is very tender and the skin is crispy, or until the internal temperature as measured with a meat thermometer is 160° F (70°C) – medium; 170°F (75°C) – well done (it takes about 22 minutes per pound for medium done. For pork more well-done, cook it for 27-30 minutes per pound.)

How to serve Italian slow roasted pork:

Pulled pork tacos: Slow roast the pork shoulder, then shred it and serve as filling for soft or hard tacos. Top with salsa, guacamole, sour cream, cheese and/or other favorite toppings.
Pork carnitas: Slice the cooked roast into cubes, and then brown in a skillet with a small amount of oil. Serve in tortillas with your favorite toppings, such as shredded cheese, diced tomatoes and cilantro.
Pork sandwiches: Slice the cooked pork shoulder and serve on toasted buns with accompaniments like BBQ sauce, coleslaw, sliced onions and pickles.

Variations for easy slow roasted pork shoulder:

Replace the pork shoulder with chicken breasts or thighs for a lighter dish.
Use pork tenderloin for more succulent meat.
Add root vegetables such as potatoes, carrots and parsnips to the pan during roasting.
Make it spicy by adding chili powder, cayenne pepper or other favorite spices.
Try different rubs or marinades to give the meat unique flavors.
For a sweet and savory dish, add honey, brown sugar or maple syrup to the cooking liquid.
Add herbs such as rosemary, thyme or sage for extra flavor.
Serve over mashed potatoes

Expert tips for tender slow-roasted pork shoulder:

For delectably crunchy results, we highly recommend a quick sear when making slow roasted pork shoulder recipes. This will help create a delightful crispy crust, one that will make all the difference in your final dish! After searing on high heat (450ºF) for roughly 30 minutes, lower the temperature to finish cooking. We guarantee you won't regret this extra step!
The Wire Rack is indispensable when it comes to achieving that perfect, crunchy crust on your pork shoulder. This amazing tool ensures the fats drip down into the pan beneath, allowing for a mouth-wateringly golden and crispy exterior. It's an essential item to get these delectable results!
The key to creating the ideal slow roasted pork shoulder is patience and a consistent low temperature! Keeping your oven at 325ºF will guarantee you perfect, melt-in-your-mouth results. Check for doneness with an internal meat thermometer (follow the recipe below for temperature and cooking time) Take your time here - this isn't one of those recipes where higher temperatures will get a better result!

Storing and freezing slow roasted pork shoulder:

To refrigerate: Store any leftover cooked pork in an airtight container or a large zipped lock bag for 3-4 days in the refrigerator.
To freeze: Pulled Pork freezes well. After your pork has completely cooled, place in an airtight freezer container or zipped lock freezer bag and store for up to 2 months. Be sure to get all the air out of the bag before sealing it and date it.

FAQ's

How long do I cook a pork shoulder at 250 degrees?

If you cook it at 250 degrees, the pork shoulder will cook at a rate of 90 minutes per pound of pork.

How long does a pork shoulder take to slow cook?

For on low heat it could take 6-8 hours, on higher heat, it will take 3-4 hours

Does pork shoulder get more tender the longer it cooks?

Yes, the longer it cooks the more tender it gets.

What temperature is best for slow cooking pork?

Follow my recipe as it is to get delicious slow cooked pork in the oven. After you first cook it at a high temperature, the temperature gets lowered to 325F for the rest of the cooking time. It's how my mom cooks the pork, and it always cooks up perfectly.

How many servings from an 8 lb pork picnic shoulder?

Keep in mind that when it is cooked and shredded, pork will end up losing half its weight. So an 8-pound raw bone-in pork shoulder roast (like what I used) weighs 4 pounds when it is completely cooked and you shred it up. Depending on your family, it could serve 10-12 people.

Can you slow cook pork shoulder too long?

Yes, you can slow-cook pork for too long. The pork will get tough and very dry if you overcook it because you lose all the juices, that make it so tender.

How long to cook pork shoulder at 200 degrees?

You could cook a pork roast at 200°F (93°C), which is the low and slow cooking method. Cooking like this will get a very flavorful and tender meat. Depending on the size of your roast, that's how you can figure how long to cook. For a 3-4 pound roast it could take about 6-8 hours.

Some other delicious pork recipes to try:

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Originally posted January 2022 and updated for content January 2024.

easy slow roasted pork overhead on white dish.

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