Pork Shoulder Roast Recipe (Fall-Apart Tender)

Learn how to roast a pork shoulder with garlic and spices until it’s fall-apart tender and practically melting in your mouth. It’s easy to make and always impressive. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings servings

Calories 378kcal

Author Arman Liew

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.

Video

Notes

Temperature: Don't stop at 160°F, please- 185°F is ideal.
Lemon zest: Use a microplane or veggie peeler and grate the skin of the lemon.
Pork size: I use a 6-pound pork shoulder; smaller cuts will need less time and bigger cuts more.

Nutrition