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Low and Slow Roasted Pork Shoulder Recipe

I’ve been thinking about how to make a roasted pork shoulder for awhile now. My husband has a Green Egg and makes some fabulous meats on it.

Spatchcock chicken (I had to look up how to spell that!), steaks, swordfish (yes, he does!) and of course, a pork butt. I wanted to see if I could do a pork shoulder in the oven.

Pork Shoulder Roast in the Oven

While you may think that I could rock this recipe because I’m a registered dietitian (and don’t all professional nutritionists cook?!), I don’t intuitively know how to cook meats.

Which means, I have to do a little research.

In this article, you’ll learn about the perfect pork shoulder for roasting, how to cook a pork roast in the oven, and some of my favorite side dishes to serve with roasted pork shoulder.

Low and slow roasted pork shoulder. Slow roasted all day in the oven.

The Perfect Pork Shoulder for Roasting

It happens that when I go to the grocery store, I am drawn to the pork shoulder picnic roast. They’re big pieces of meat, and they are often on sale, and not too pricey.

However, I have a hard time deciding if I should get the boneless pork shoulder roast or the bone-in version. I’ve always heard that the bone-in pork shoulder roast would yield a more flavorful dish.

So, as you can see for this recipe, I chose the bone-in pork. 

But here’s the story: I bought a pork shoulder roast with the intention of oven roasting it, but I didn’t have a pork shoulder roast recipe.

Low and Slow Roasted Pork Shoulder ready to go into the oven.

How to Cook a Pork Roast in the Oven

I didn’t know how to cook a pork roast in the oven! I knew I’d need to do some research before I ventured into roasting this big hunk of pork.

To complete the story, my family wasn’t around, so it didn’t make sense to roast a huge pork shoulder if there was nobody to eat it but me. (But it did make sense to get the great price I did!)

So I put it in the freezer and set out to research the perfect slow roasted pork shoulder.

I looked into lots of recipes and researched the perfect pork shoulder roast cooking time. Ultimately, after all that investigation, I came up with my own recipe.

(That’s often what I do with cooking: research a bunch of recipes to get the general gist of ingredient combinations, get inspired, and create my own. I did that with this Slow Cooker Shredded Beef recipe.)

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Finding a Low and Slow Pork Shoulder Recipe

If you hang out with me on my Facebook page, you know I’ve been looking for a super easy way to make roasted pork shoulder using a low and slow cooking method.

Some of you even gave me your tried and true recipes!

After weeks of thinking about it, I did it. I finally pulled that 10# pork shoulder out of my freezer, defrosted it (that only took a full day!) and roasted it for a Sunday night dinner.

It was lovely. (Just look at that picture!)

It filled the house with an incredible aroma.

And, it gave me leftovers…ah, leftovers. Hello, barbecue pork sandwiches!

Low and Slow Roasted Pork Shoulder ready to serve.

Why I Wanted to Cook a Pork Shoulder Roast in the Oven

Roasting a pork shoulder in the oven means you are cooking it all day long. In fact, it’ll take you about 7 or 8 hours to get that mouth-watering, falling off the bone end result.

I like a long, slow roast, especially in the fall and winter. There is nothing like filling your home with the aroma of a roast in the oven.

So, I prepped the bone-in pork shoulder in the morning, put it in the oven, and basically forgot about it.

A pork shoulder typically has a thick skin on it. If you leave it on while roasting, it infuses the meat with fat drippings, keeping it moist and tender.

However, after you are done roasting, you can peel that thick layer of  skin (and fat) off. Personally, it wasn’t an appealing thing to eat, but I imagine some of you out there would love the flavor.

I didn’t toss it! I used it as a flavor-enhancer for my roasted Brussels sprouts.

Quite yummy.

My Favorite Side Dishes

In addition to the Brussels sprouts, I made some homemade applesauce using apples I had on hand that were on their way O.U.T. (that’s one of the best things you can do with old apples!)

I cooked the apples on the stovetop over a simmering heat, using the recipe from Dinnertime Survival Guide by Sally over at Real Mom Nutrition.

The applesauce paired perfectly with my roasted pork shoulder and Brussels sprouts.

I know you are chomping at the bit for this recipe!

My creative spin on this picnic roast worked.

Oh, did it work.

Worth mentioning:  Before you get started, you will cook this shoulder on high heat in the oven for a short bit of time, after which, you will lower the heat and roast it for hours. The detailed directions are below.

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What’s your favorite recipe for roasted pork shoulder?

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Low and Slow Roasted Pork Shoulder

Low and Slow Roasted Pork Shoulder

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 7 hours
Additional Time: 30 minutes
Total Time: 7 hours 45 minutes

An easy, slow roasted pork shoulder cooked in the oven over low heat.

Ingredients

  • 10# bone-in pork shoulder
  • Rub
  • 8 cloves of garlic, mashed
  • 1 tablespoon salt
  • ½ tablespoon pepper
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 3-4 tablespoons olive oil
  • Pan Fixins'
  • 2 onions, sliced
  • 2 cups chicken broth, plus more for basting
  • 1-12 ounce amber beer
  • 1-2 teaspoons chile flakes

Instructions

  1. Preheat oven to 450 F
  2. Place pork shoulder on a rack in a roasting pan.
  3. Mix garlic, salt, pepper, thyme, oregano and olive oil in a small bowl.
  4. Rub all over the pork shoulder.
  5. Roast, uncovered, at 450 F for 45 minutes.
  6. Remove the pork shoulder from the oven; decrease heat to 225 F.
  7. Add sliced onions, chicken broth, beer and chili flakes to the bottom of the roasting pan. Baste the pork with the pan liquids.
  8. Tent tin foil over the roast and return to the oven. Check every hour or so and baste the roast with liquids from the pan; add more chicken broth if needed.
  9. Roast about 7 to 8 hours, basting every hour.
  10. The roast is done when the internal temperature is 170-175 F.
  11. Let the roast rest for 20-30 minutes. Remove skin and fat before carving.

Notes

Use two forks to shred the meat before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 101 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 11mg Sodium: 696mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 3g
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  1. Hi Jill!

    I’m making your recipe today with a pork shoulder. Dinners ready at 5:30. ❤️ I see your from CT also. Thank you. I’m going to find you on Facebook now and follow you.