545 minutes
A tender and flavorful slow-roasted pork shoulder with a crispy skin, perfect for gatherings.
Pork Shoulder, bone-in, skin-on
0 lb
to taste
to taste
1. Prepare the Oven and Baking Sheet
Adjust your oven rack to the middle position and preheat your oven to 250°F (121°C). Line a rimmed baking sheet with heavy-duty aluminum foil, set a wire rack on it, and cover the rack with parchment paper.
2. Season the Pork Shoulder
Season the pork shoulder liberally on all sides with kosher salt and freshly ground black pepper.
3. Slow Roast the Pork
Place the seasoned pork on the parchment-covered rack and transfer it to the preheated oven. Roast the pork for about 8 hours. You’ll know it’s ready when you can insert a knife or fork into the side and it twists easily, indicating that the connective tissues have broken down and the meat is tender.
4. Rest the Pork
Once the pork is tender, remove it from the oven and tent it with foil. Let it rest at room temperature for at least 15 minutes, but it can rest for up to 2 hours if needed. During this time, increase the oven temperature to 500°F.
5. Crisp the Skin
When the oven reaches 500°F, return the pork to the oven. Roast it for about 20 minutes, rotating every 5 minutes, until the skin is blistered and puffed.
6. Final Rest and Serve
After the skin is perfectly blistered, remove the pork from the oven and tent it with foil once more. Let it rest for an additional 15 minutes to allow the juices to redistribute. Serve the pork by letting your guests pick the tender meat and crispy skin, dipping them into a sauce of their choice.
Use a barbecue spice rub and apple cider vinegar in the braising liquid. Once cooked, pull the pork apart and mix with your favorite BBQ sauce. Serve on buns with coleslaw for classic pulled pork sandwiches.
Add Mexican spices like cumin, chili powder, and oregano. Use orange juice and beer for the braising liquid. After roasting, shred the pork and crisp it up in a hot oven or skillet. Serve with tortillas, salsa, and lime for authentic carnitas.
Use a mix of soy sauce, hoisin, five-spice powder, and ginger in the braising liquid. Shred the pork and use it to fill steamed buns or as a topping for rice bowls with pickled vegetables and a drizzle of sesame oil.
Season with fennel seeds, rosemary, garlic, and red pepper flakes. Use white wine for the braising liquid. Slice and serve as the main course or in sandwiches with roasted peppers and provolone cheese.
Combine pure maple syrup with Dijon mustard for a glaze; brush it on in the last 30 minutes of roasting for a caramelized crust.
Shoulder (including Boston butt or picnic), butt, and pork belly are excellent choices for slow-roasting.
Use kosher salt to season the pork liberally the night before for deep seasoning and moisture retention.
Cook at a low temperature of 250°F (120°C) for several hours for tenderness.
Check for doneness with a thermometer; aim for 180-195°F (82-91°C) for shreddable tenderness in pork shoulder.
Tent the pork with foil and rest for at least 30 minutes after roasting for juicy meat.
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