A basic garlic and olive oil mixture is the flavor basis for Aaron McCargo Jr.'s Simple Roasted Pork Shoulder recipe from Big Daddy's House on Food Network.

Simple Roasted Pork Shoulder

olive oil

garlic

Salt and black pepper

(4 pound) pork shoulder

In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.

Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

I made this pork raost, it was a huge hit with my family. So much that my husband asked if I would make it for one of his fundraising events. He purchased raosts in the 10 lb range. Do I need to lengthen the 425 °time limit, as well as the final temperature time of the 4hrs to 5 -6? Thank you for an amazing recipe!

This came out delicious. In the future, I will modify the initial cook temp to 400 for 30 minutes. The initial high temp caused the fat drippings to burn and smoke.  Also, I would cook this the wider, meat side down.  I felt it gave better even cooking and kept the meat from rolling over on one side.

I wish I could give it 10 stars.  Unbelievably easy to make, and delicious.  Everyone asked for the recipe.  My roast was 7.5 lbs so I cooked it longer, but did not need double the time.  It took 5 hours, and I did let it sit for 30 minutes while my potatoes finished cooking.  Will make this again and again!!

Very easy and good way to cook pork shoulder but cooking time should be reduced. 4 hours is way too long and 185F is a bit too much. Safe pork temperature is 160F and it's well done at 170F, everything beyond that is overcooking meat. 7 pounds shoulder I cooked was well done in a little over 3 hours instead of 4.

This recipe is great and very simple. The roast was tender and delicious. My shoulder was about 8 lbs, so I cooked it for 6 hours on 325.

Yes! This is exactly what I was looking for - a way to roast this in the oven, and still have it taste like pork!<div>My God. So many people make cooking so complicated, and just bury the actual flavor of whatever meat they are cooking. <div>Delicious! </div><div>Thank you! </div></div>

Outdated meat temperature rating. <div>At the stated 185 F,  it will be too dry.  </div><div>USDA recommended safe temp is now 145 F and it has been for half a decade..</div>

Unbelievably tender pork, by far the best I've ever had and it was a cheapo roast that had been in my freezer for at least 4 or 5 months.  I'll never cook pork with any other recipe.  Heated up the second night it was even more tender than before.<div><br /></div><div>My roast was 2.8 lbs. so I roasted it for 2.8 hours (2 hrs 48 mins) after I turned the oven down.  I set it at 320, not 325, as my oven runs just a titch hot.  The internal temp was perfect when it came out of the oven.  I think the half hour resting period is one of the keys to the perfection of this recipe.  I had it with baked sweet and white potatoes with just butter, salt and pepper to bring out the natural flavours and it was fantastic.  Thanks so much!</div>

I NEVER write reviews but this is he best, simple, and purely delicious!  No adjustments necessary. My new go too as I’ve made it several times.  Yum!

I will never cook a pork shoulder blade roast in the slow cooker again! The sheer simplicity of this recipe combined with the end product being incredibly delicious; seriously what’s not to love. My resident picky eater would never eat the slow cooker roast, or blade steaks, but this, he loved it. Enough leftovers to do an encore the next evening and it tasted even better. Have another roast in the freezer, will be doing this again next weekend! Thank you Aaron!

https://www.foodnetwork.com/videos/big-daddys-roasted-pork-0227352

Big Daddy shares tips for cooking the best-ever roasted pork shoulder.

simple roasted pork shoulder

Prep Time: 5 minutes

Cook Time: 4 hours, 20 minutes

Total: 4 hours, 55 minutes

Servings: 2

Author : Aaron McCargo Jr.

Ingredients

Instructions

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