If this is not the easiest and crispiest slow roasted pork shoulder you’ve ever made, then please send me your recipe. I could have made this succulent dish in an Instant Pot, but I happen to be a crackling addict 😋 For me, it’s all about the crispy goodness on the outside. The pulled pork that comes with it is just gravy.
Do you see all that carmelized exterior on this pork shoulder? That is what pork heaven is made of. And what about that nicely melted juicy fat around the edges…*drools*
EASY SLOW ROASTED PORK SHOULDER: 4 INGREDIENTS + 5 MINUTES!
As I was saying, this slow roasted pork shoulder is super easy to make. All you need is 4 ingredients (6 with salt & pepper) and less than 5 minutes for prep time. One pan, zero clean-up… Basically, your oven will be doing all the work while you do… whatever it is you like to do when you’re not cooking.
SHOPPING LIST FOR SLOW ROASTED PORK SHOULDER
Here’s what I used in this particular recipe:
- Boned Pork Shoulder (a.k.a. Boston Butt)
- Himalayan Salt
- Black Pepper
- Garlic Powder
- Ground Bay Leaf
Mix all the dry ingredients together to make a dry rub for your pork. Then rub, rub, rub… and your meat is ready for the oven!
IMPORTANT TIP FOR MY FRIENDS ON AIP PALEO
If you are currently on a strict Autoimmune Protocol diet, leave out black pepper and paprika. You can substitute with rosemary or thyme. So many dry herb combinations go beautifully with pork, you won’t have a problem customizing your own dry rub.
Watch me in action and see for yourself how easy it is to slow roast this mouth-watering pork shoulder.
And here is the full recipe.
Slow Roasted Pork Shoulder (Pulled Pork)
- 4½ lbs Pork Shoulder Deboned
- 1.5 tsp Himalayan Salt
- 1 tsp Ground Black Pepper
- .5 tsp Paprika
- .5 tsp Garlic Powder
- .5 tsp Ground Bay Leaf
- Preheat oven at 275F
- Mix all the dry ingredients together and make a dry rub
- Thoroughly rub the dry mix all over the pork shoulder
- Line a shallow pan with aluminum foil and put a wire rack in it. Line the rack with parchment paper and place pork on top of it
- Tent the pork with a sheet of aluminum foil, but very loosely! Don’t tuck in the foil, just leave it loose, hanging around the meat. It’ll help trap in some of the moisture and juices
- Place pan with pork on middle rack in the oven and roast for about 8 hours.
- When you can insert a fork in the thickest part with no resistance, the pork is ready to come out of the oven. For extra safety, I use a meat thermometer and make sure it reads 160F
- Remove the pork shoulder from the oven and let it rest for 30 minutes to 1 hour
- Bring oven to 500F and place rack under the broiler
- Remove the aluminum foil and broil the pork shoulder for 20 minutes, turning it around every 5 minutes or so to make sure every side is completely blistered
- Remove from the oven and let it rest for 30 minutes to 1 hour before serving
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