The Best Ever, Perfectly Tender, Slow-Roasted Pork Shoulder

Transform Your Pork Shoulder from Dry to Delicious with This Recipe!

Are you tired of bland and tasteless pork shoulder? Look no further, because I have a recipe that will change your life (or at least your dinner plans). This slow-roasted pork shoulder is so tender and juicy, it will make your taste buds dance with joy.

Prep Your Pork Shoulder

To start, let’s talk prep. You’ll need a few ingredients: pork shoulder, salt, pepper, garlic, paprika, brown sugar, and a whole lot of patience. Trust me, the final result is worth the effort.

Trimming the Fat

Now, don’t panic here thinking you’ll need to cut all of that beautiful marbling out of your meat- we are simply removing the excess fat that may be on your roast. For me, there was a large layer on the underside of my roast. Just carefully carve away that layer to reveal even more beautiful marbling! Your roast should look something like this:

Before trimming that excess fat (shown on the right in the picture above), there was a large area of white covering the underside of my roast. In addition to this large spot, I also trimmed a few smaller areas that had thicker deposits of fat around the edges. By removing this fat, you are able to achieve that nice, flavorful crust. Trust me, you don’t want to skip this step.

Seasoning Your Pork Shoulder

In a small bowl, combine the following seasonings and mix well:

• Brown Sugar
• Paprika
• Garlic Powder
• Salt
• Pepper

Once you’ve combined your seasonings, massage your pork shoulder generously with the mixture. Be sure not to miss the sides! Place in a glass 9×13 baking dish.

Pro-tip: For added flavor, you can add minced garlic to the top of your roast. I do not always do this and the result is still plenty delicious!

Slow Roasting Your Pork Shoulder

The key here is patience! Or multi-tasking if you’re one (like me) who loves to get multiple things done at once.

Cover your well-seasoned roast with aluminum foil and place into preheated oven (325 degrees). Set a timer for 3.5 hours and walk away! Be patient and try not to open the oven door too often, as you don’t want to lose any of the deliciousness.

After your timer goes off, remove aluminum foil and allow to roast for another hour.

Finally, after what feels like an eternity, the pork shoulder will be done. It should be fragrant and falling apart at this point.

Carving/Shredding

Once you have removed your beautifully tender roast from the oven, you will want to begin shredding it fairly quickly. Let the roast sit, uncovered, for about 5 minutes to allow the juices to redistribute through the meat. Then, using two forks, shred it up and serve it with your favorite sides. Roasted veggies or mashed potatoes are great choices.

Pro-tip: For larger roasts, use a carving knife and cut your roast into smaller chunks for more manageable shredding.

And there you have it, the best ever, perfectly tender, slow roasted pork shoulder recipe. Your taste buds will be delighted, and your guests will be asking for seconds. Don’t be surprised if they ask for the recipe too – it’s up to you if you want to share your secret weapon!