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Pork Shoulder Roast

A succulent Pork Shoulder Roast slow-cooked to perfection, balanced with flavorful herbs and a crispy crust, making it an ideal centerpiece for family gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 1 day
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds boneless pork shoulder (excess fat trimmed) Look for fresh cuts from your local butcher or the meat section of your grocery store.
  • as needed tablespoons olive oil Extra virgin or regular, just make sure it’s fresh.
  • 1 large yellow onion (cut into thick slices) Sweet onions work beautifully for their rich flavor.
  • 6 sprigs fresh herbs (rosemary, thyme, sage) Fresh herbs are non-negotiable; they truly enhance the flavor!
  • ½ cup chicken broth for the pan Use homemade if you have it, otherwise a good quality store-bought broth will do.
  • 1 tablespoon Kosher salt Essential for the dry brine.
  • 1 tablespoon light brown sugar Adds a touch of sweetness and helps with browning.
  • ½ teaspoon ground black pepper Freshly ground is best for a robust flavor.
  • 1 teaspoon minced fresh herbs (rosemary, thyme, sage) Use the same herbs you chose earlier.
  • 6 cloves fresh garlic (minced) A must for aromatic depth and flavor.
  • 2 teaspoons minced fresh herbs (rosemary, thyme, sage) More goodness to boldly flavor the roast.

Method
 

Dry Brine Pork Overnight
  1. In a small bowl, combine 1 tablespoon Kosher salt, 1 tablespoon brown sugar, ½ teaspoon ground black pepper, and 1 teaspoon minced fresh herbs.
  2. Rub the mixture all over the pork on all sides, ensuring an even coating. Place on a baking pan, cover, and refrigerate overnight.
Prep Oven
  1. The next day, preheat your oven to 425°F.
  2. Remove the pork from the fridge and let it sit on the counter for 30 minutes to come closer to room temperature.
  3. Discard any juices that have pooled at the bottom.
Initial Roast
  1. Pat dry the pork with paper towels, drizzle a few tablespoons of olive oil, and season generously with ground black pepper.
  2. Roast uncovered for about 20 minutes to create a beautiful crust on the outer layer.
Make the Garlic Herb Rub
  1. In a medium bowl, mix 6 minced garlic cloves, ¼ cup olive oil, ¼ teaspoon salt, and ½ teaspoon black pepper. Set aside as the flavors meld.
Lower Oven Temperature
  1. After the initial roasting, remove the pork from the oven and reduce the temperature to 300°F.
Add Garlic Herb Rub and Onions
  1. Smother the pork shoulder with the garlic herb rub.
  2. Place the onion slices around the pork, alongside the remaining fresh herb sprigs.
  3. Add about ½ cup of chicken broth around the pan to prevent burning.
Roast Low and Slow
  1. Return the pork to the oven and roast it uncovered at 300°F for another 2.5 to 3 hours.
  2. The roast is done when its internal temperature reaches 190-200°F. If some parts are browning too quickly, tent them with foil.
Rest Before Slicing
  1. Once done, take the pork out and let it rest for about 15 minutes before slicing.
  2. This allows the juices to redistribute, making it even juicier.

Notes

Always choose high-quality ingredients for the best flavors. Remember to let your pork shoulder come to room temperature about 30 minutes before cooking for even results.