Slow-Roasted Pork Shoulder
The secret to a successful roast isn't a complex spice rub, but rather the patience to let the connective tissue break down completely. Once you place it in the oven, your only real task is to leave it alone until the bone pulls free with zero resistance.
Room temperature is your ally.
Take the meat out of the refrigerator an hour before you plan to roast it; cold pork hits the oven unevenly, leading to a burnt exterior before the middle is ready.
- Heavy-duty roasting pan or Dutch oven
- Meat thermometer
- Tongs
What goes in.
- 5-6 lbbone-in pork shoulder (Boston butt)
- 3 tbspkosher salt
- 1 tbspblack pepper, coarsely cracked
- 4 clovesgarlic, smashed
- 2 tbspneutral oil, such as grapeseed
Maintaining the temperature curve
Keep the oven at a low heat to ensure the fat renders into the meat rather than burning off. If the crust darkens too quickly, tent it loosely with foil for the final hour.
The method.
Prep the meat
Pat the pork completely dry with paper towels. Rub the oil, salt, and pepper over every surface, pressing the garlic pieces into any natural crevices in the meat.
Arrange the roast
Place the pork in your roasting pan, fat-cap side facing up. This allows the fat to baste the meat as it melts down through the roast.
The long roast
Slide the pan into a 300°F (150°C) oven. Roast for approximately 6 hours. You are looking for an internal temperature of 195°F in the thickest part near the bone.
Test for doneness
When the thermometer slides into the meat like it is passing through softened butter, it is ready. If there is any tug, give it another 30 minutes.
Rest
Remove the pan from the oven and tent with foil. Let the meat sit for at least 30 minutes before pulling it apart; this keeps the juices inside rather than on your cutting board.
Other turns to take.
Citrus Infused
Add orange peels and a splash of sour orange juice to the base of the pan for a brighter finish.
Spice Crusted
Mix cumin, smoked paprika, and brown sugar into the salt rub for a deeper, earthier bark.
When it doesn't go to plan.
Do not trim the fat cap; it acts as a self-basting mechanism for the lean sections.
Save the rendered fat from the bottom of the pan to drizzle over the shredded meat.
If you want crispier edges, crank the oven to 450°F for the final 10 minutes of the roast.
The ones that keep coming up.
Can I cook this faster at a higher temperature?
You can, but the result will be a tough exterior and dry interior. The slow-render is the only way to break down the shoulder's tough collagen.
Should I add liquid to the pan?
Not necessary. The pork shoulder has enough intramuscular fat to keep itself moist through the entire cooking process.
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