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A pork shoulder roast on a platter with part of it shredded.

Pork Shoulder Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Oven
  • Cuisine: American


Pork Shoulder Roast (Oven-Roasted) – a delicious, slow-roasted pork shoulder roast that is so juicy and tender! Perfect for meal prep or Sunday supper!


  • 3.54 lb pork shoulder roast*
  • 1 tablespoon liquid smoke
  • 12 tablespoons worcestershire (omit if Whole30)
  • 2 tablespoons yellow mustard
  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 2 1/2 tablespoons lemon pepper
  • 1 teaspoon cayenne pepper (optional)
  • 1 1/2 tablespoons garlic powder
  • 1 1/2 tablespoons onion powder
  • 1/2 tablespoon ground black pepper
  • 2 teaspoons dry mustard
  • (optional) 1 tablespoon coconut sugar or brown sugar (omit if whole30)
  • 2 tablespoons ghee, butter or extra virgin olive oil


  1. Preheat oven to 250 degrees F.
  2. Pat pork shoulder dry with a clean paper towel.
  3. Pour liquid smoke all over and rub into every nook and cranny. Repeat this process with the worcestershire and the yellow mustard until it is fully coated with each.
  4. Combine kosher salt, paprika, lemon pepper, cayenne, garlic powder, onion powder, ground black pepper and dry mustard in a small bowl; stir to combine.  Rub this dry rub all over the pork shoulder, ensuring you get into every nook and cranny. 
  5. Let sit 15-30 minutes OR you can wrap in plastic wrap and let sit in the refrigerator overnight. 
  6. Line a baking sheet with aluminum foil and then set a wire rack on top; set aside.
  7. Bring a large cast iron skillet to medium-high heat. Add butter (or ghee or olive oil) and swirl to coat the pan. Sear the pork shoulder on all sides. Place the pork shoulder on the wire rack, which is on the prepared sheet pan. 
  8. Place in the oven, middle rack, and let cook 7-8 hours or until the internal temperature reaches 190-200 degrees F (the closer you get to 200 degrees F. the more “fall-apart” it will be – you can go up to about 205 degrees).
  9. Remove from the oven and let rest for at least 10 minutes.
  10. Shred and serve.


  • Pork Shoulder: I used a bone-in pork shoulder, but feel free to use a boneless pork shoulder roast – the boneless will just cook a little faster. 
  • Pork Rub: feel free to omit the cayenne or increase it if you want. You can also add a tablespoon of coconut sugar or brown sugar if want a touch of sweetness.
  • Serving: we love using this to make pulled pork sandwiches or pulled pork tacos.
  • Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Leftovers: option to use leftovers to make a pulled pork nachos, pulled pork sliders or a pulled pork salad