Easy Slow Roasted Pork Shoulder (in the oven)

This Slow Roasted Pork Shoulder 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!

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.

Originally posted January 2021 and republished January 2022.

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!

Why you'll love this amazing pork shoulder roast

• It's really great to use for meal prep!
• Great for leftovers- Roast it on a Sunday and use the pork throughout the week (freeze the leftovers!)
• It is a very easy and simple recipe
• You can use fresh herbs-I used all the fresh herbs from my garden and lovely dried herbs my Calabrian mother-in-law made for me. It was definitely a slow roasted Italian pork recipe.

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 roasted pork shoulder?

• pork picnic shoulder (bone-in is what I used)
• extra virgin olive oil
• sea salt, use more or less to your taste
• freshly ground pepper, use more or less to your taste
• fresh rosemary
• fresh sage
• fresh thyme
• garlic (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

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.

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 (your 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 shopped 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.

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. .

What can I do with roasted pork picnic 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.

For 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 slow roasted pork shoulders

• 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.

Pork shoulder roast recipe substitutions

• 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

1. 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 (over 450ºF) for roughly 30 minutes, lower the temperature to finish cooking. We guarantee you won't regret this extra step!
2. 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. Without this essential item in your kitchen arsenal, you won't be able to get those remarkable results!
3. The key to creating the ideal slow roasted pork shoulder is patience and a consistent low temperature! Keeping your oven at 250ºF will guarantee you perfect, melt-in-your-mouth results. Take your time here - this isn't one of those recipes where higher temperatures bring better outcomes!

Freezer Instructions

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.

FAQ's

Some other delicious pork recipes to try:

• Instant Pot Italian Pork Roast
• Rosemary and Garlic Pork Tenderloin
• Roasted Pork Loin

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Slow Roasted Pork Shoulder

This Slow Roasted Pork Shoulder 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!

Prep Time10 mins

Cook Time4 hrs 30 mins

Course: Dinner

Cuisine: American, Italian

Keyword: fresh herbs, pork

Servings: 12 people

Author: Lora

Ingredients

• ▢ 6-8 lb pork shoulder
• ▢ 2 Tablespoons extra virgin olive oil
• ▢ 3 Tablespoons sea salt use more or less to your taste
• ▢ 1 Tablespoon freshly ground pepper use more or less to your taste
• ▢ 4 sprigs fresh rosemary leaves pinched off, no stem
• ▢ 4 sprigs sage
• ▢ 2 sprigs thyme
• ▢ 4 cloves fresh garlic I used my own freshly ground garlic I keep in fridge in oil
• ▢ 1 large onion peeled and cut into large pieces

Instructions

• Preheat the oven to 450 F.
• Drain the pork and pat dry with paper towels. Set aside while you prep the herb mixture and oven heats up.
• In a small bowl (or using a mortar and pestle), crush together the olive oil, rosemary, sage thyme (and dried herbs, if using), and garlic into a paste (I keep a jar of freshly ground garlic in oil. I always have it on hand for when I need a little bit of ground garlic).
• Using a sharp knife, score the fat (but not the meat) making 1/8-inch-deep cuts about 1 inch apart.
• 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 one cup of water to the bottom of the pan. Place the pan on the middle rack in the oven (you may need to remove the top rack of oven like I did to make it fit in).
• Roast until some fat has rendered, about 30-45 minutes.
• After 30-45 minutes, carefully remove the pan from the oven.
• Carefully 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.
• Completely cover the pork tightly with heavy-duty foil.
• 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 shopped 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.

Notes

Storage: Pulled pork will keep for 1 week in the refrigerator or for up to 3 months in the freezer.

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