Juicy & Crisp Pork Shoulder Roast

Tasty Pork Shoulder Roast is perfect for slow cooking and melts into a fork tender dinner with a juicy crisp exterior.

If you’ve ever been lucky enough to taste a spit-roasted pig–with crisp skin and succulent juices, let me tell you this… Today’s Pork Shoulder Roast is the closest you’ll get to that by home-cooking in your own oven. 

First, there is a layer of external fat that becomes crisp, juicy and decadent.  And then, the juices run through the meat making it tender and loaded with flavor. 

The technique behind this recipe comes from Jamie Oliver.  His recipe includes adding vegetables and making a gravy.  But in the end, I went for easier and simplified it.  Not that I’m ever busy or anything. 

Cooking time is long—about 6 hours—but it requires very little tending, so I just schedule for a day I am planning to be busy around the house.  Then I eat a great dinner.  Yum!  

Why You’ll Love This!

Flavorful.  Like most cuts that benefit from slow cooking, this ends up super tender and flavorful.

Easy.  The oven (plus a little salt and aluminum foil) does most of the work.  And you get other things done while it’s cooking.

Economical.  Pork shoulder is a more economical cut of meat and a good way to stretch your food dollar.  Without any deprivation of course.

Step by Step Overview

Score the fat ½ inches apart, going mostly through the fat but not into the meat.  Rub sea salt right into the scores you’ve just made, pulling the fat apart as needed.

Place the pork, fat-side up, in a roasting pan and roast for 30 minutes, or until the fat is puffing up and starting to turn golden (it will render and darken more later).

Place the pork back in the oven without the foil to roast for another hour, or until meltingly soft and tender and crisp on the outside.

Why I Buy My Meat Off the Farm

I like to buy meat (and veggies) off the farm when I can.  Usually it’s a great value, especially if you buy in bulk. Plus then I know the animals were raised humanely, and under healthful conditions–plus it’s good for independent farmers. 

But there is another, more subtle, benefit.  It’s great for people with no willpower like me (shhh). 

Yes, I start out telling myself that I have the determination–the grit– to eat better, more varied, foods. Except I know I need help.

But with one bulk purchase, I’m committed to eating healthier.  To varying my diet.  And making things-I-never-would-have-tried like melt-in-the-mouth Pork Shoulder Roast.  

You see, if I were going to the grocery store for pork, I’d buy pork chops.  Tenderloin for sure. But I’d have steered far away from a Pork Shoulder Roast and would never have known what a tender, juicy cut it becomes.

Now I admit buying in bulk requires a freezer, so may not be an option for everyone.  But I highly recommend it if you can. 

Otherwise, maybe buy an odd cut now and then.  For funsies. 

Tips & FAQs

What is a pork shoulder?  This cut is often used in pull apart recipes like Pork Tamale Meat, since it benefits from slow cooking. On the pig it is above the front leg, just where you’d expect the shoulder to be.  For more into on pork cuts, see Modern Farmer. 

Want to easily turn this into a complete meal?  Put some potatoes and vegetables in to roast as you approach the end of your cook time.  Then you’ll have a complete meal with very little work.

How are the leftovers?  Leftover pork shoulder is amazing.  As in try to be around the next day or the rest of the family may eat it up on you!

For More Perfect Pork Recipes

• Air Fryer Pork Tenderloin with Roasted Garlic Sauce from Creative Cynchronicity
• Crockpot Pork Carnitas from Jen Around the World
• Double Smoked Ham from Palatable Pastime
• Ham and Cheese Enchiladas from A Kitchen Hoor’s Adventures
• Honey Apple Pork Tenderloin from That Recipe
• Pork and Chinese Chive Steamed Buns from Karen’s Kitchen Stories

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Pork Shoulder Roast

Tasty Pork Shoulder Roast is perfect for slow cooking and melts into a fork tender dinner with a juicy crisp exterior.

Author: Inger

5 from 2 votes

Print

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Main Dish

Servings 6

Calories 341 kcal

Ingredients

  

1x2x3x

• 4-5 lb pork shoulder roast approx.
• salt
• pepper

Instructions

 

• Remove the pork from the refrigerator 1 hour before you want to cook it, to let it come up to room temperature.
• Preheat the oven 425°F
• Place the pork on a clean work surface, fat-side up. Score the fat ½ inches apart, going mostly through the fat but not into the meat.
• Rub sea salt right into the scores you’ve just made, pulling the fat apart as needed. Brush any excess salt off the surface then turn it over. Season the underside of the meat with salt and pepper.
• Place the pork, fat-side up, in a roasting pan and roast for 30 minutes, or until the fat is puffing up and starting to turn golden (it will render and darken more later). At this point, turn the heat down to 325°F. Cover the pork tightly with a layer of tin foil, put back in the oven and roast for another 4½ hours.
• Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. If there are excess juices in the pan you can drain them now (consider saving to make stock).
• Place the pork back in the oven without the foil to roast for another hour, or until meltingly soft and tender with a crispy fat layer.

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Nutrition

Calories: 341kcalProtein: 45gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 154mgSodium: 175mgPotassium: 786mgVitamin A: 14IUVitamin C: 2mgCalcium: 32mgIron: 3mg

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

Updated from the original published Dec 4, 2016.

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