Slow Roasted Pork Shoulder
This slow roasted pork shoulder is juicy on the inside, crispy on the outside, and full of incredible flavor. It's seasoned with a simple yet effective dry rub and cooked low and slow for perfect tenderness.
Servings: 10
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 8 hours 20 minutes
Ingredients
Main Ingredients
- 3.5 lbs boneless pork shoulder
- 3 tablespoons garlic powder
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon smoked paprika
- 3 tablespoons butter
Instructions
Preparation Steps
- Preheat the oven to 250ºF. Cover a baking sheet with tin foil, and then set a wire rack on top of the tin foil.
- Prepare the dry rub by adding the garlic powder, brown sugar, kosher salt, ground pepper, and paprika into a bowl and mix.
- Sprinkle the dry rub over the pork shoulder and massage it into the meat, ensuring the entire surface is covered.
- Heat a large pan or cast-iron skillet over medium-high heat. Add butter. When the butter has melted and is sizzling, add the pork shoulder to the pan and cook on each side for 2-3 minutes, or until browned.
- Carefully remove the pork shoulder from the pan and transfer it onto the wire rack on the baking sheet.
- Bake the pork shoulder at 250ºF for 7-8 hours, or until the internal temperature reaches 200ºF.
Notes
This recipe is great for meal prep and can be easily shredded for sandwiches, tacos, or served as a main course. For an even crispier crust, you can broil the pork for the last few minutes of cooking.