roast pork shoulder recipe
The Best roast pork shoulder recipe
What I love most about this recipe is how it’s forgiving yet impressive. It’s not a dish that requires perfect timing or fancy skills—just patience and a little care. And the health benefits? Well, pork shoulder is packed with protein and iron, which keeps everyone fueled and energized. It’s a great way to include more meat in the diet without feeling like it’s heavy or indulgent. Plus, the way the meat falls apart at the right moment makes it a crowd-pleaser, whether you’re feeding a big family or just a few close friends. It’s the kind of recipe that’s worth the effort, and the payoff is always worth it.
Classic Roast Pork Shoulder with Herb Butter
A tender, flavorful roast pork shoulder slow-cooked to perfection with a rich herb butter sauce. Ideal for family meals or holiday gatherings.
🥘Ingredients
- 3 lbs pork shoulder
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 8 oz unsalted butter, softened
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh sage, chopped
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 2 cups chicken broth
- 1 cup chicken stock
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
👨🍳Directions
-
1
Preheat oven to 325°F. Pat the pork shoulder dry with paper towels and rub generously with olive oil. -
2
Season the pork evenly with salt and pepper. In a small bowl, mix the minced garlic, rosemary, and thyme. -
3
Place the pork in a roasting pan, breast-side up. Rub half of the herb mixture over the surface, then spoon the remaining mixture into the cavity. -
4
Cover the pan tightly with foil and transfer to the oven. Roast for 1 hour 15 minutes, or until the internal temperature reaches 165°F. -
5
Remove the foil and increase the oven temperature to 425°F. Roast uncovered for another 30–45 minutes, until the pork is crispy and the edges pull away from the pan. -
6
While the pork cooks, melt the butter in a small saucepan over medium heat. Stir in parsley, sage, Dijon mustard, and lemon zest until combined. -
7
Reduce the oven temperature back to 325°F. Pour the herb butter into the roasting pan and spoon any rendered fat from the pork into the saucepan. Simmer the sauce for 5 minutes. -
8
Pour the chicken broth, stock, Worcestershire sauce, and vinegar into the pan. Stir to combine and let it simmer for 10 minutes until slightly thickened. -
9
Remove the pork from the pan, discarding the pan juices if desired. Slice the pork against the grain and serve with the herb butter sauce.
🔧Equipment
- Roasting pan
- Oven
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Roast Pork Shoulder with Herb Butter Works
❓ Frequently Asked Questions About Roast Pork Shoulder with Herb Butter
How do I know when the pork shoulder is done?
The pork shoulder is ready when the internal temperature reaches 195°F (90°C) on a meat thermometer, and the meat pulls apart easily when you probe it with a fork. The skin should be crispy and golden-brown on top.
Can I use a slow cooker instead of an oven?
Yes, you can, but adjust the cooking time. For a slow cooker on low, cook for 8–10 hours until the meat reaches the same internal temperature. If using high heat, aim for 4–5 hours.
What if my pork shoulder isn’t crispy enough?
For extra crispiness, broil it for 2–3 minutes at the end of cooking, or brush the skin with a little oil before roasting. If the skin is already crispy but not fully golden, let it rest for 10 minutes before slicing.
How should I store leftovers?
Cool the pork shoulder quickly in a cold water bath, then store in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently in a pan or microwave until hot through.
Can I make this recipe ahead of time?
Yes, you can prepare the marinade and slice the pork shoulder up to 2 days in advance. Store in the fridge until ready to cook. Just add the glaze just before serving to keep it fresh.
