Feed a crowd or plan a relaxed Sunday dinner with this tender, juicy Slow Roasted Pork Shoulder. Cooked low and slow for hours, it can be sliced for a flavorful roast or shredded for saucy pulled pork.
Slow roasted pork shoulder is the ultimate comfort food. A garlic paste and a splash of balsamic add savory depth, then the roast is cooked at low temperatures until it becomes meltingly tender. The aroma while it cooks is irresistible, and the result is a rich, juicy main that can be served two ways: sliced for a classic roast or shredded for barbecue-style pulled pork.
This pork isn’t just for special occasions. With a bit more oven time the shoulder breaks down into perfect pulled pork—tossed with your favorite barbecue sauce it’s ideal for sandwiches, nachos, enchiladas, or tacos topped with fresh slaw.
Why cook pork shoulder low and slow?
Roasting pork shoulder at a low temperature for several hours allows connective tissue to break down, producing tender, juicy meat with a deep, caramelized crust. While the roast cooks, use the time to prepare sides like roasted carrots or mashed potatoes, or simply relax.
How long does it take to roast a pork shoulder?
A 3–4 pound pork shoulder typically needs about 4 to 5 hours when cooked low and slow. For a sliced roast aim for an internal temperature of 165°F; for pull-apart pulled pork roast to 180–190°F.
How to make a crisp slow roasted pork shoulder
Pat the pork shoulder dry with paper towels and trim excess fat if desired (fat adds flavor and moisture). Make several 1–2 inch slits around the roast.
Mash garlic, salt, and pepper together to form a paste, then rub it thoroughly over the pork, pushing some into the slits. Drizzle with balsamic vinegar and tuck sprigs of fresh thyme around the roast.
Start by roasting at 450°F for 25 minutes to jump-start browning, then reduce the oven to 280°F and continue roasting for 3–4 hours, depending on size. This method locks in juices while developing a crisp, caramelized exterior.
For sliced pork, remove from the oven when the internal temperature reaches 165°F. If you prefer pulled pork, continue roasting until the roast reaches 180–190°F, when the meat will easily shred.
Can pork shoulder be used for pulled pork?
Absolutely. To make pulled pork:
- Roast until the internal temperature reaches 180–190°F.
- Slice the roast, then shred the meat using two forks; it should pull apart easily.
- Spread the pulled pork on a sheet pan, pour about 1/2 cup reserved pan juices and 3/4 cup barbecue sauce over it, toss to coat, then broil 3–4 minutes to crisp the edges.
- Garnish with fresh parsley and serve in sandwiches, tacos, or alongside chili.
Tips to cook the best pork shoulder
- Pick a well-marbled cut. A pink or red shoulder with fat marbling yields juicier, more flavorful results.
- Trim fat if desired. The fat contributes flavor and moisture, but trimming is optional.
- Safe roast temperature for slicing: 165°F — juicy and safe, though not as shreddable.
- Pulled pork temperature: 180–190°F for the most tender, shreddable texture.
- Some pink is fine. Pork can remain slightly pink even when safely cooked to temperature.
- Bone-in or boneless both work. For a crisper crust with a bone-in shoulder, place it fat-side down while cooking.
What to serve with roast pork shoulder
Slow roasted pork shoulder pairs beautifully with classic sides: crispy roasted potatoes, roasted garlic vegetable salad, green beans with Parmesan panko, or roasted sweet potatoes. If serving pulled pork, choose lighter, summery sides such as grilled potato salad with sweet mustard dressing, sweet potato fries, a fresh fruit salad, or a cantaloupe–peach salad with mozzarella.
Looking for more hearty roasts?
- Classic Pot Roast
- Perfect Roast Chicken
- Eye of Round Roast with Gravy
Slow Roasted Pork Shoulder
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Ingredients
- 3-4 lb pork shoulder
- 6 cloves garlic
- 1 1/2 tbsp sea salt
- 1 tbsp peppercorns or ground pepper
- 1 tbsp balsamic vinegar
- fresh thyme
(Optional) Pulled Pork
- 3/4 cup barbecue sauce
- fresh parsley
Instructions
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Pat the pork shoulder dry to remove moisture. Trim excess fat if desired. Using a sharp knife make several 1–2 inch slits around the roast. Set aside.
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Crush garlic cloves to a paste with salt and peppercorns using a mortar and pestle or food processor.
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Spread the garlic paste evenly over the pork, pressing some into the slits.
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Drizzle balsamic vinegar over the roast and tuck fresh thyme around it.
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Roast at 450°F for 25 minutes, then reduce oven temperature to 280°F and continue roasting for about 3–4 hours, depending on size. For pulled pork aim for an internal temperature of 180–190°F. Reserve pan juices if making pulled pork.
(Optional) Pulled Pork Recipe
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Slice the pork then use two forks to shred the meat.
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Place the pulled pork on a sheet pan, pour about 1/2 cup reserved pan juices and 3/4 cup barbecue sauce over it, and toss to coat.
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Broil 3–4 minutes to crisp the edges, garnish with parsley, and serve.
Notes
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.