Roast Pork Shoulder
Pork shoulder is a forgiving cut, but it demands patience. You are trading time for texture, allowing the fat to render slowly to baste the meat from the inside out.
Room temperature is your best friend.
Pull the pork from the refrigerator an hour before cooking to ensure even heat distribution. If the meat is ice-cold, the exterior will dry out before the center hits the necessary temperature.
- Heavy-duty roasting pan or Dutch oven
- Meat thermometer
- Aluminum foil
- Sharp chef's knife
What goes in.
- 5-6 lbbone-in pork shoulder (Boston butt)
- 2 tbspkosher salt
- 1 tbspcracked black pepper
- 1 tbspdried thyme
- 4 clovesgarlic, smashed
- 1/2 cupchicken stock or water
The Rest
Never skip the resting period. Giving the meat at least 45 minutes to sit, loosely tented with foil, allows the muscle fibers to reabsorb the juices that migrate to the surface during roasting.
The method.
Score the fat
Use your knife to cut a shallow crosshatch pattern into the fat cap, spaced about an inch apart. Do not cut into the meat itself.
Season heavily
Rub the salt, pepper, and thyme into every crevice of the pork. Place the smashed garlic cloves in the bottom of the roasting pan.
Initial sear
Place the pork in an oven preheated to 450°F for 20 minutes. This hard, fast heat jump-starts the browning process on the fat cap.
Lower and slow
Reduce the heat to 300°F. Pour the stock into the bottom of the pan around the meat, avoiding the top crust. Cover tightly with foil.
The long roast
Roast for about 4 to 5 hours. You are looking for an internal temperature of 200°F, or until the bone wiggles loose when twisted with tongs.
Uncover and crisp
Remove the foil for the final 20 minutes of roasting to firm up the exterior crust.
Other turns to take.
Citrus-Garlic
Add 1/2 cup of orange juice and double the garlic for a brighter, more aromatic finish.
Spice-Rubbed
Incorporate smoked paprika, brown sugar, and cumin into the salt rub for a deeper, bark-like exterior.
When it doesn't go to plan.
Always place the pork fat-side up so the melting fat bastes the meat as it cooks.
If the pan looks dry halfway through, add a splash more stock to keep the drippings from burning.
Use two forks to shred the meat while it is still warm; it becomes much harder to pull once it cools down.
The ones that keep coming up.
Can I use a boneless shoulder?
Yes, but it will cook slightly faster. Keep a close eye on the thermometer and pull it when it reaches 200°F.
Should I trim the fat cap?
Trim it down to about half an inch if it is excessively thick, but leave the majority—it is essential for self-basting.
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