Pork Shoulder Roast Recipe
Our delicious, slow-roasted Pork Shoulder Roast is a tried-and-true recipe that is juicy, tender, and so flavorful!
Ingredients
- 3.5 - 4 pound pork shoulder roast
- 1 tablespoon liquid smoke
- 1-2 tablespoons worcestershire sauce omit if Whole30
- 2 tablespoons yellow mustard
- 2 ½ tablespoons lemon pepper
- 2 tablespoons kosher salt
- 2 tablespoons paprika
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons onion powder
- ½ tablespoon ground black pepper
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper optional
- 1 tablespoon coconut sugar or brown sugar (optional - omit if whole30)
- 2 tablespoons butter ghee or extra virgin olive oil
Instructions
- Prep: Preheat oven to 250℉. Pat 3.5 - 4 pound pork shoulder roast dry with a clean paper towel.
- Wet Rub: Pour 1 tablespoon liquid smoke all over and rub into every nook and cranny. Repeat this process with 1-2 tablespoons worcestershire sauce and 2 tablespoons yellow mustard until it is fully coated with each.
- Dry Rub: Put 2 ½ tablespoons lemon pepper, 2 tablespoons kosher salt, 2 tablespoons paprika, 1 ½ tablespoons garlic powder, 1 ½ tablespoons onion powder, ½ tablespoon ground black pepper, 2 teaspoons dry mustard, 1 teaspoon cayenne pepper and 1 tablespoon coconut sugar or brown sugar (if using) in a small bowl; stir to combine. Rub this dry rub all over the pork shoulder, ensuring you get into every nook and cranny.
- Marinate: Let sit 15-30 minutes OR you can wrap in plastic wrap and let sit in the refrigerator overnight.
- Prep Roasting Pan: Line a baking sheet with aluminum foil and then set a wire rack on top; set aside.
- Sear Roast: Bring a large cast iron skillet to medium-high heat. Add 2 tablespoons 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.
- Bake: Place in the oven, middle rack, and let cook 7-8 hours or until the internal temperature reaches 190-200℉ (the closer you get to 200℉ the more "fall-apart" it will be - you can go up to about 205℉).
- Rest + Serve: Remove from the oven and let rest for at least 10 minutes. Shred and serve.
Notes
- 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!
Nutrition
Calories: 232kcal | Carbohydrates: 5g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 1935mg | Potassium: 546mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1078IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
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