Slow-Roasted Pork Shoulder
This is the cut that forgives. It requires minimal intervention and relies entirely on the patience of the oven to do the heavy lifting of breaking down the tough fibers.
Room temperature is your best friend.
Taking the meat out of the refrigerator an hour before roasting ensures it heats through evenly rather than remaining cold in the center while the exterior overcooks.
- Heavy-bottomed Dutch oven or roasting pan with a lid
- Sharp chef's knife
- Tongs
- Large carving board
What goes in.
- 5–6 lbbone-in pork shoulder (picnic or Boston butt)
- 2 tbspkosher salt
- 1 tbspfreshly cracked black pepper
- 4 clovesgarlic, smashed
- 1 cupdry white wine or chicken stock
Low and slow for the win
Keep the oven temperature at 300°F (150°C). Any higher and you risk drying out the meat before the collagen has finished rendering into gelatin.
The method.
Prep the meat
Pat the pork dry with paper towels. Rub the salt and pepper into every crevice, pressing firmly so it adheres.
Sear the fat
Place the pork in the roasting vessel, fat-side up. If your pot is heavy-bottomed, you can sear it on the stovetop first for five minutes to develop color, but it is optional.
Add aromatics
Scatter the garlic around the base of the meat. Pour the wine or stock into the bottom of the pan—avoid pouring it directly over the pork to keep your seasoning intact.
Roast
Cover the pot tightly with a lid or double-layered aluminum foil. Roast for 5 to 6 hours. You will know it is ready when the bone wiggles easily in its socket and the meat yields to the lightest pressure.
Rest
Remove the meat to a board and let it sit for at least 30 minutes. This allows the juices to settle back into the muscle fibers.
Other turns to take.
Citrus Herb
Add the zest of two oranges and a handful of fresh rosemary sprigs to the liquid before roasting.
Spice Rubbed
Add two tablespoons of smoked paprika and one tablespoon of cumin to your salt-and-pepper base.
When it doesn't go to plan.
If the skin is still attached, score it in a crosshatch pattern to allow the fat to render out.
Strain the pan drippings through a fine-mesh sieve; they make an excellent, concentrated sauce for serving.
Do not discard the bone; it adds deep flavor if simmered later for a bean or vegetable soup.
The ones that keep coming up.
Can I leave the lid off?
Only for the last 20 minutes if you want to crisp the exterior, otherwise keep it covered to maintain the steam environment.
How do I know if it's overcooked?
Pork shoulder is difficult to overcook due to its high fat content; if it starts to fall apart while you are trying to move it to the board, it is perfect.
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