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Pork Shoulder Roast Recipe

American · Main course · 260 min total

A succulent, slow-roasted pork shoulder with crispy crackling and tender, flavorful meat. Perfect for a Sunday dinner or special occasion.

Ingredients

• 4-5 lbs bone-in pork shoulder (picnic or Boston butt)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 cup chicken broth or water

Instructions

1. Preheat oven to 450°F (230°C).
2. Pat pork shoulder dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
3. Mix salt, pepper, garlic powder, rosemary, and thyme. Rub olive oil all over the pork, then apply the spice mixture evenly, getting into the scores.
4. Place pork skin-side up in a roasting pan. Pour chicken broth into the bottom of the pan, not over the skin.
5. Roast at 450°F for 30 minutes to start crisping the skin.
6. Reduce oven temperature to 300°F (150°C). Continue roasting for 3.5 to 4 hours, until the internal temperature reaches 195°F (90°C) and the meat is fork-tender. Baste occasionally if desired.
7. If the skin isn't crispy enough, increase oven to 450°F for the last 10-15 minutes, watching closely.
8. Remove from oven and let rest for 20-30 minutes before shredding or slicing. Skim fat from pan juices to serve as au jus.

Tips

• For extra crispy crackling, leave the pork uncovered in the refrigerator overnight to dry out the skin.
• Leftovers make great pulled pork sandwiches.
• Serve with roasted vegetables or mashed potatoes.

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