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
- Garlic Powder
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.
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!
- 1 Pork Roast (Butt/Shoulder) approx. 4- 5 lbs.
- 1/4 cup brown sugar
- 1.5 tsp paprika
- 1.5 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- BBQ Sauce, for serving
- Preheat oven to 325 degrees F.
- Trim excess fat from outer sides of the pork roast.
- In a small bowl, combine brown sugar, paprika, garlic powder, salt, and pepper.
- Rub seasoning mixture over all sides of roast, massaging it in gently.
- Place seasoned roast into 9x13 baking dish and cover with aluminum foil.
- Bake for 3.5 hours covered, then remove foil and roast for another hour, or until roast reaches an internal temperature of 195 degrees.
- Remove from oven and let rest, uncovered, for five minutes so juices can redistribute.
- Carve and shred pork and add bbq sauce if desired.
- Serve and enjoy!
Seal in airtight container and store for up to four days in the refrigerator.
Allow meat to cool completely, then place in an air tight container. Freeze for up to 3 months.
Allow frozen meat to thaw in refrigerator overnight. Reheat in microwave or slowly reheat in oven.