Pork Shoulder Roast
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My pork shoulder roast is fall-apart tender and slow-roasted with garlic and spices. It’s a foolproof centerpiece for any dinner table.
This pork shoulder roast has become my go-to when I’m hosting my friend group (my partner and I host every other month) or just want something cozy and hands-off for Sunday dinner. I start it in the morning, rub it down with my spice blend and a heap of garlic, and by dinner, the kitchen smells incredible.
I tested this roast at least ten times at different temperatures to get that perfect golden crust and fall-apart tenderness- and it never fails to impress. Everyone loves it because it’s layered with flavor. I love it because, like my pork butt roast, it’s always a showstopper.
Table of Contents
Why trust my pork roast recipe
- Perfect for a crowd. I made sure to use just enough herbs and spices that it’s packed with flavor, but it’s by no means overpowering.
- Great leftovers. I think my partner LOVES it when I make this roast purely for the roast pork sandwiches the next day. Seriously.
- Budget-friendly. Pork shoulder is an affordable cut of pork because it needs a little TLC to become tender. Thankfully, my recipe offers precisely that.
- Hands-off. Like my lechon asado, there are a few minutes of prep time to build the marinade, but the oven does most of the heavy lifting.
Key Ingredients
I’m breaking down the main players in this roast. For the complete list (with measurements), please see the recipe card below.
- Pork shoulder. I prefer pork shoulder over loin or tenderloin (probably the two most popular cuts for roasting) because the higher fat content keeps it moist through slow roasting. This works two-fold: as the fat melts, it bastes the meat from the inside out, making it juicy. The higher fat also makes this recipe MUCH harder to mess up.
- Whole spices. I used black pepper corns, dried oregano, and mustard seeds. Grinding the spices fresh gives more depth. The mustard seeds in particular help balance the richness of the pork with a subtle tang.
- Smoked paprika. For a smoky, slightly sweet flavor.
- Garlic cloves. I highly suggest using whole garlic cloves for the freshest, richest flavor. If you’re in a pinch, I have used the jarred kind before.
- Lemon zest. Not lemon juice. The zest enhances the freshly ground spices with notes of freshness.
How to roast pork shoulder
Step 1- Prep. Preheat the oven, season the pork with salt, and place it in a roasting pan.
Step 2- Grind spices. Blend the whole spices in a spice grinder.
Step 3- Build the marinade. Sauté garlic in olive oil, then stir in the lemon zest and spices.
Step 4- Assemble. Rub the marinade over the roast
Step 5- Roast until a meat thermometer reads 185°F (85°C).
Step 6- Rest the meat for 15-20 minutes before slicing or shredding.
No, you’re not overcooking the pork
It might feel wrong to cook pork above 160°F (USDA’s recommendation), but trust me- with shoulder, that is where the tenderness lies. Once it hits around 185°F, the fat melts and the meat practically shreds itself (recipe video coming soon!). Every test batch confirmed it: low, slow, and past “done” equals juicy perfection.
Five tips I swear by
I’ve made this roast more times than I can count- here are five tried and true tips I always stick to:
- Use whole spices. While I have cheated and used pre-ground spices before, I promise that freshly grinding the spices yourself makes a world of difference.
- Have a dedicated spice grinder. I learned this the hard way after using a grinder with coffee grounds still in it one too many times. At the very least, ensure your grinder is VERY clean.
- Roast on the middle rack. When I tested this recipe, I noticed the roast would brown much quicker if I had it on the top rack.
- For bone-in pork shoulder, add at least 10-15 minutes of roasting time, since the bone absorbs some of the heat. The only time I’ve used bone-in shoulder is when the boneless variety has been sold out. It still works beautifully, just plan for a little extra roasting time.
- If you notice the roast is browning too quickly, lightly tent it in aluminum foil for the final 15-20 minutes of roasting.
The leftovers may taste even better
According to my partner (and sister). My recipe is for a massive roast, on purpose! Slice up the leftovers and add them to tacos, burritos, salads, or serve them on buns as sandwiches.
Frequently asked questions
I find pork shoulder tends to be tough if it’s undercooked, since the fat needs sufficient time to melt into the meat and make it tender. This can be exacerbated if the roast is cold, as the center takes longer to warm up (I know that sounds like an oxymoron, but this goes back to the ideal temperature of 185°F).
Let the pork cool completely, then store it in a covered airtight container. It will keep for up to 4 days in the fridge or up to 3 months in the freezer. That being said, we’ve only frozen leftovers once because they never last at our house!
When it’s ready, a fork should easily twist into the meat (not the prettiest description, but it’s true)- that’s your cue, it’s entirely rendered. If it’s a little resistant, keep roasting: 15-20 extra minutes often makes all the difference.
So, this is a bit technical, and it depends on whether you shred the pork or slice it. Shredded pork has less volume, so fewer servings. Using my 6-pound pork as a base, you should be able to serve at least 6-8 people, or 10-12 if serving in sandwiches or as sides. Sliced pork will be closer to 8 servings, or at least 12 with sides.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Pork Shoulder Roast Recipe (Fall-Apart Tender)
Ingredients
- 6 pounds boneless pork shoulder skinless
- 1 tablespoon kosher salt
- 1 tablespoon black peppercorns
- 1 tablespoon dried oregano
- 1 tablespoon mustard seeds
- 1/2 cup olive oil
- 6 cloves garlic crushed
- 1 tablespoon lemon zest finely grated
- 2 teaspoons smoked paprika
Instructions
- Preheat the oven to 375°F (190°C).
- Season the pork with salt all over.
- Transfer the pork into a large Dutch oven or roasting pan.
- In a mortar and pestle or spice grinder, add the peppercorns, dried oregano, and mustard seeds. Grind until a fine consistency.
- Heat the olive oil in a small skillet and place it over low heat. Add the garlic and cook until fragrant. Stir in the lemon zest, paprika, and ground spices.
- Rub the marinade all over the pork and roast for 40 minutes. Reduce the heat to 300°F (150°C), and continue to roast until tender, about 60-90 minutes. The time depends on the pork reaching 185°F.
- Remove the pork from the oven and let it rest for 15-20 minutes, before either shredding or slicing.
Notes
- Temperature: Don’t stop at 160°F, please- 185°F is ideal.
- Pork size: I use a 6-pound pork shoulder; smaller cuts will need less time and bigger cuts more.
