Step 1

Preheat the oven to 450°.

Step 2

Start by trussing the boneless pork shoulder with butcher’s twine. If you’re unfamiliar with how to do this, watch my Pork Loin recipe video.

Step 3

Coat the pork in 4 tablespoons of olive oil on all sides.

Step 4

Season the pork on all sides with coarse salt and pepper. You will use roughly 2 tablespoons of salt and 2 teaspoons of black pepper. Remember this is a large cut of meat and will require a good amount of seasoning.

Step 5

Transfer the pork to a roasting rack in a pan or baking dish and bake on a middle rack in the oven at 450° for 45 minutes to help it begin browning.

Step 6

Next, turn the heat down to 350° and cook for 75 to 90 minutes or until it reaches roughly 160° internally.

Step 7

While the pork is cooking, mix the parsley, sage, thyme, rosemary, onion, garlic, vinegar, 1/3 cup olive oil, salt and pepper.

Step 8

Once the pork reaches 160°, spread 2/3 of the herb, garlic, and oil sauce all over the top and sides or the pork shoulder roast, return it to the oven, and cook for an additional 45 minutes to 1 hour or until it reaches 185° internally.

Step 9

If you notice the herbs turning brown too quickly, tent it with foil and continue cooking it.

Step 10

Once the pork is done cooking, let it rest at room temperature for 15 to 20 minutes. It does not matter if you cover the pork or leave it exposed while resting.

Step 11

Remove the butcher’s twine and slice the pork shoulder roast.

Step 12

Serve it with the remaining herb, garlic, and oil sauce.