Roast Pork Shoulder

Indulge in the succulent flavors of this slow-roasted pork shoulder, a show-stopping centerpiece perfect for any special occasion or Sunday dinner. Featuring a bone-in, skin-on pork shoulder rubbed with a fragrant blend of olive oil, garlic, rosemary, thyme, and paprika, this recipe combines bold aromatics and a hint of spice to create a perfectly seasoned crust. A high-temperature roast kicks off the cooking process, ensuring irresistibly crispy skin, while a slow and low finish guarantees meat that’s tender enough to shred with a fork. Enhanced by optional white wine and chicken stock for extra moisture and a flavorful base for gravy, this dish pairs beautifully with your favorite sides or stands alone as a hearty, comforting meal. With only 20 minutes of prep time, this roast pork shoulder recipe is easier to make than you think and promises to impress every guest at the table.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

Ingredients

• 4 lbs pork shoulder (bone-in, skin-on)
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp paprika
• 1 cup white wine (optional)
• 1 cup chicken stock

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Pat the pork shoulder dry with paper towels. Use a sharp knife to score the skin in a criss-cross pattern, being careful not to cut into the meat.

Step 3

In a small bowl, combine olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, and paprika to form a paste.

Step 4

Rub the seasoning paste all over the pork shoulder, making sure to get it into the scored cuts in the skin.

Step 5

Place the pork shoulder on a roasting rack in a large roasting pan.

Step 6

Optional: Pour the white wine and chicken stock into the bottom of the roasting pan to keep the pork moist and to create a flavorful base for gravy later.

Step 7

Roast the pork shoulder at 450°F (230°C) for 30 minutes to develop a crispy crust.

Step 8

Reduce the oven temperature to 300°F (150°C), cover the pork lightly with aluminum foil, and continue roasting for 4–4.5 hours. Baste the pork every 45 minutes with the pan juices.

Step 9

Check for doneness: The pork should reach an internal temperature of 190°F (88°C) and be fork-tender.

Step 10

Remove the pork from the oven and let it rest, covered, for 20–30 minutes before slicing or shredding.

Step 11

Serve with pan juices drizzled on top or use the drippings to make gravy. Pair with your favorite sides.

Nutrition Facts

Serving size	2476.1 grams (2476.1g)

Amount per serving	% Daily Value*
Calories	5070

Total Fat 409.40g	525%
Saturated Fat 140.60g	703%
Polyunsaturated Fat 2.70g
Cholesterol 1291mg	430%
Sodium 4808mg	209%
Total Carbohydrate 19.80g	7%
Dietary Fiber 3.70g	13%
Total Sugars 3.50g
Protein 322.00g	644%

Vitamin D 0IU	0%
Calcium 310mg	24%
Iron 20mg	111%
Potassium 5286mg	112%

*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.

Source of Calories

Fat: 72.9%

Protein: 25.5%

Carbs: 1.6%