Pork Shoulder Roast Recipes

This pork shoulder butt roast is an ultra-tender, melt-in-your-mouth dinner that is sure to satisfy all of your guests! It only takes a few minutes of active work while the rest of the time is spent in the oven! This impressive dinner is so delicious and juicy that it will certainly become your new go-to roast for entertaining!

This roasted boneless pork shoulder butt roast is a hands-off meal that requires little prep work! Youll only need about 5 minutes to prep this roast and then you can let the oven do the work!

Youll be amazed at how tender and flavorful this dinner is. It is perfect for a special occasion.

You can choose a pork shoulder butt roast that either has or does not have a fat cap. It is a personal preference!

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.

Prep: 20min

Total: 500min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 333.64 kcal, Carbohydrate 0.75 g, Protein 51.55 g, Fat 12.39 g, Saturated Fat 3.09 g, Cholesterol 136.68 mg, Sodium 539.9 mg, Fiber 0.2 g, Sugar 0.04 g, servingSize 1 serving

Ingredients:

• 2 tablespoons chopped garlic
• 3 anchovies, (rinsed)
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• ¼ cup olive oil
• 2 tablespoons coarse Dijon mustard
• 1 6-pound boneless pork shoulder (trimmed of excess fat and tied)

Instruction:

1. In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
2. Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
3. When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
4. Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

Simple Roasted Pork Shoulder

A basic garlic and olive oil mixture is the flavor basis for Aaron McCargo Jr.’s Simple Roasted Pork Shoulder recipe from Big Daddy’s House on Food Network.

Prep: 0 5min0

Total: 0 4h55min0

Yield: 2 pounds of meat

Serving Size: 1 of 12 servings

Nutrition Facts: servingSize 1 of 12 servings, calories 302, Fat 24g, Saturated Fat 8g, Carbohydrate 1g, Fiber 0g, Sugar 0g, Protein 20g, Cholesterol 81mg, Sodium 365mg

Ingredients:

• 3 tablespoons olive oil
• 3 tablespoons chopped garlic
• Salt and freshly ground black pepper
• 1 (4 pound) pork shoulder

Instruction:

1. Preheat the oven to 425 degrees F.
2. In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
3. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Pork Shoulder Butt Roast

This pork shoulder butt roast is an ultra-tender, melt-in-your-mouth dinner that is sure to satisfy all of your guests! It only takes a few minutes of active work while the rest of the time is spent in the oven! This impressive dinner is so delicious and juicy that it will certainly become your new go-to roast for entertaining!

Prep: 5min

Total: 335min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 322 kcal, Carbohydrate 2 g, Protein 51 g, Fat 11 g, Saturated Fat 3 g, Trans Fat 0.03 g, Cholesterol 136 mg, Sodium 123 mg, Fiber 0.3 g, Sugar 0.1 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 5 lb boneless pork shoulder butt roast ((with or without fat cap))
• 2 Tbsp olive oil ((extra virgin, or use Dijon or German mustard))
• 2 Tbsp pork roast seasoning ((see recipe, or use your favorite brand))

Instruction:

1. To begin, preheat your oven to 400°F (205°C). Rinse your pork roast with cool water and pat it dry.
2. Place your pork onto a roasting rack and coat it with extra virgin olive oil (or your choice of mustard). Generously season the meat with pork roast seasoning.
3. Roast the pork fat side up for 1 hour (it should appear lightly browned). Then, reduce the temperature to 300°F (150°C) and continue to roast for 4 more hours, or until the pork is tender and the fat cap (if you have one) is crispy.
4. Transfer the roast to a large platter or cutting board and loosely cover it with aluminum foil. Allow it to rest for 30 minutes before slicing and serving.

Michael Symon’s Roasted Pork Shoulder with Pan Gravy | Food Network

FAQ

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