pork shoulder roast

A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways.  One of my go-to dishes for casual crowd entertaining.

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

garlic

anchovies, (rinsed)

rosemary

salt

pepper

olive oil

Dijon mustard

pork

In a small food processor combine the garlic, anchovies, rosemary, salt and pepper.  Add the olive oil and process until it forms a paste, scraping down the sides.  Remove the blade and use a fork or spoon to stir in the mustard.  Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.

Preheat the oven to 450°F and bring the pork to room temperature while the oven heats.  Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit.  Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout.   If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup.  Place this in the fridge, where the fat will rise to the top, while the meat rests.

When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.

Remove from the oven and let sit for about 20 minutes.  Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like).  Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly.  Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

This Jack Daniels And Coca-Cola Smoked Pork Shoulder Roast is perfect to smoke a roast to make into shredded pork! Injection and rub make tender meat! Use a metal injector for easy injection to the pork shoulder. Smoke low and slow, this is perfect to make on Pit Boss Smoker or any pellet smoker!

Jack Daniels And Coca-Cola Smoked Pork Shoulder Roast

Pork Shoulder Roast

Cup Smoked Paprika

Cup Brown Sugar

Cup White Sugar

Cup Garlic Powder

Tbsp White Salt

Tbsp Chili Powder

Tsp Cayenne Pepper

Tsp Ground Black Pepper

Tsp Dried Oregano

Tsp Cumin

Oz Can Coca Cola

Cup Jack Daniels

Cup Sugar

Salt

Worcestershire Sauce

I recommend injecting and rubbing your pork shoulder roast at least 24 hours before smoking this allows the roast to absorb the flavor but also tenderize the meat as well.

Mix the injection ingredients until the sugar and the salt are dissolved.

Now, your smoking tools are just as crucial as a good smoker, I have gone thru several plastic injectors over the years! 

Use an injector to inject the mixture into your roast.  I flipped my mine over and did all the sides I could with the injected liquid.

In a bowl mix together all of the dry spices, you can also do this in a large container to have the rub already on hand and keep what you don't use.

Now comes the fun part of rubbing down the roast.  I put my roast in a large Tupperware to rub it down in.

Be sure to coat the whole roast, the rub will turn almost into a paste almost with the injection as well.

Cover in an airtight container and store in the fridge.

The day you are ready to smoke your roast pull it out and allow it to reach room temp before smoking it. I let my roast rest for about an hour.

Now, this is where it pays to know how your smoker cooks and how you like to smoke.  I like to do a low, slow smoke using the smoke setting on my Pitboss. Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting.

Now your smoke times may vary but I smoked mine for 4 hours at 200 degrees, followed by 2 1/2 hours at 225 degrees, and then at 250 for another 1 hour.   Personally, I wanted to smoke lower and slow but life with kids happened so I moved up the cooking time, the results were still amazing!

When your roast has reached an internal temperature of at least 160 degrees pull the roast out and allow the roast to rest before cutting into the roast!

The meat will shred perfectly for pulled pork or any pulled pork recipe!

Serve and enjoy!

make the paste and marinate the pork

roast the pork

turn up the heat for a crunchier crust

let the pork rest and slice and serve

This Tender and Juicy Instant Pot Pork Shoulder is elegant, full of flavor, and easy to make! You’ll love the tender slices of juicy pork and savory onion sauce with wine, herbs, and garlic.

Instant Pot Pork Shoulder

bone-in pork shoulder roast

Salt and fresh ground black pepper, (to taste)

butter

yellow onions, (thinly sliced)

garlic, (minced)

thyme

bay leaves

dry white wine

chicken broth

cornstarch

water

Press the “Saute” function on the instant Pot.

Add the butter and olive oil to the pot.

In the meantime, pat dry the pork shoulder with paper towels and season it well with salt and pepper.

Place the pork in the Instant Pot and brown for 4 to 5 minutes on each side.

Remove the browned pork from the IP and set aside.

Add sliced onions to the IP, season with a pinch of salt, and cook for 3 minutes, stirring frequently. Add more olive oil, if needed.

Stir in the garlic and cook for 15 seconds.

Stir in the dried thyme, rosemary, and bay leaves; cook for 15 seconds.

Pour in the wine and cook for about 20 seconds.

Using a wooden spoon, stir in the chicken broth, scraping up all the browned bits from the bottom of the pot.

Return pork shoulder and all its juices back to the IP.

Close the lid, turn knob to sealing position and pressure cook at HIGH PRESSURE for 60 minutes; then do a Natural Release for 15 minutes.

Release remaining pressure and remove the lid.

Pull out the pork shoulder and transfer it to a cutting board.

On the IP, press the “Saute” function.

In a small mixing bowl whisk together the cornstarch and cold water.

Add half of the cornstarch mixture to the IP and cook until thickened. Add remaining mixture if you want it thicker.

Taste the onion sauce and add more salt and pepper, if needed.

Slice the pork shoulder and serve with the onion garlic sauce.

Savory aromas fill your house while this Slow Cooker Pork Roast is cooking. It&#039;s a simple Sunday dinner at it&#039;s finest and perfect for gathering everyone around the table. It&#039;s naturally gluten free and dairy free and full of flavor. The pork shoulder roast cooks surrounded by carrots and potatoes making this a one pot kind of dinner. Herbs add flavor to this down home classic, making it a recipe you&#039;ll come back to over and over again.

Slow Cooker Pork Roast

avocado oil (or olive oil)

white onion (1/2" dice)

garlic (minced)

chicken broth (low sodium)

tsp sea salt (extra for sprinkling the roast and seasoning to taste at the end.)

tsp black pepper (extra for sprinkling the roast and seasoning to taste at the end.)

potatoes

carrots

rosemary,

Preheat a large cast iron pan on the stove top. When the pan is hot but not smoking, add the oil. Sprinkle the roast with salt and pepper, then sear the pork roast on each side. This takes 4-5 minutes per side.

Remove the roast from the pan and place it in the bottom of a 6 quart slow cooker.

Add the diced onion and garlic to the cast iron pan you seared the roast in and sauté briefly until the onion begins to soften.

Turn off the heat and add the chicken broth to the pan. Scrape up any browned bits from the bottom, then stir in the salt and pepper.

Carefully pour the onion garlic mixture over the pork roast in the slow cooker.

Then add the potatoes and carrots around and on top of the roast, tucking in the herb sprigs.

Cover and cook on low for 7-9 hours. This roast takes 8 hours in my slow cooker for the roast to be falling apart tender, and the veggies done.

To serve remove the veggies &amp; discard the sprigs of herbs from the top of the roast, and place them in a serving bowl. Serve the bowl of veggies along with the roast.

You can also lift the roast, (very carefully it&#39;s tender) and place it on a serving platter. Arrange the veggies around it, and use the juices to make gravy if desired as directed in the notes below.

A super tender slow-cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard, and Garlic

anchovies ((rinsed))

black pepper

In a small food processor, combine the garlic, anchovies, rosemary, salt, and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.

Preheat the oven to 450 F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250 F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180 F on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If juices are in the pan (and I have found that sometimes there are and sometimes none), pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.

When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450 F and let it cook for another 15 to 20 minutes to give the outside a bit more of a crunchy texture.

Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

Wow, the roast just finished resting and I couldn't resist trying some. I am reminded once again why I'm not vegetarian!! This was so so good, I will absolutely be making this again!

This wa amazing.  The taste and tenderness !!!!

I don’t care of anchovies, but you don’t taste the fish at all. I found a teaspoon of anchovy paste works well. It similar to the anchovies in Worcestershire Sauce, where it brightens the flavor, but there is no distinct fish flavor. I would say it just gives a little accent to the crust. Excellent recipe…very Keto friendly.

I love this recipe - I make it all the time!!

Followed the recipe exactly and it was amazing! A huge hit with all my dinner party guests. - this is going to be my new go-to for easy entertaining.

This was the best pork roast that I have made (and I have tried several recipes)!Thank you!! Adjustments that I made - subbed fresh sage for fresh rosemary and added dried rosemary and thyme; added 1 T cinnamon, 1 T anise seeds, 2 T brown mustard in addition to the coarse dijon. Used fish sauce as suggested as sub for anchovies. That's it!  

We serve Brazilian-style with black beans (seasoned w/ garlic, onion and salt), rice and collard greens. Yum!!

I made this for Christmas dinner, it was fantastic. Even my kids (2yo, 4yo) enjoyed it! My husband doesn't like pork, but he ate it and said it was seasoned beautifully.

I make it without the anchovies and everyone loves it!

https://content.jwplatform.com/videos/bdpITCRr.mp4

This Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic is a super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.

This tasty, tender, flavorful Pork Shoulder Roast is golden brown and served with a delicious herb and garlic sauce.

Pork Shoulder Roast Recipe

7-8 pound boneless pork picnic shoulder

onion

red wine vinegar

parsley

sage

salt and pepper.

Preheat the oven to 450°.

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.

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

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.

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.

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

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

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.

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

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.

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

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

Fantastic!  Easy!  Flavorful!  Impressive!  Can’t believe pork can be sooooo delicious!!

Delicious! Made this New Year’s Day and my family said it was the best pork they’ve ever had!

YES!!!  I made it without any variance to Mr. Parisi's recipe with the exception I did not add the red wine vinegar.

I have to say it was one of the most tastiest pork roasts I have had.  It was juicy and so-so-so full of flavor.  Had it the next day for lunch as well.  Just as happy the second time around.  Can't wait for more. YUM!!!

Chef Billy, this looks sooooooo good! Can this be made in a pressure cooker, and then browned at the end? Any suggestions? Thanks.
God bless,
Sister Barbara Aydelotte sfcc

Top 9 pork shoulder roast recipes from across the web

The most viewed pork shoulder roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 9 pork shoulder roast recipes from across the web

The most viewed pork shoulder roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fall-Apart Roasted Pork Shoulder wi...

Jack Daniels And Coca-Cola Smoked P...

Fall-Apart Roasted Pork Shoulder wi...

Fall-Apart Roasted Pork Shoulder wi...

Fall-Apart Roasted Pork Shoulder wi...

Instant Pot Pork Shoulder

Slow Cooker Pork Roast

Fall-Apart Roasted Pork Shoulder wi...

Pork Shoulder Roast Recipe

The most viewed pork shoulder roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine