Slow Roasted Pork ShoulderSpicy, sweet and succulent, this slow roasted pork recipe is definitely one for the ages. It's made with boneless pork shoulder (sometimes also called a Boston blade roast or Boston butt).
First, we smear the roast with a spice rub made from dried chilis, brown sugar, Kosher salt and a few other ingredients. Then we roast it — first at a very high temperature to brown the outside, and then finish it at a very low temperature, to maximize juiciness.
Also see this illustrated demo that shows how to make this slow roasted pork shoulder, step by step.
Prep Time: 20 minutes
Cook Time: 2 hours, 20 minutes
Total Time: 2 hours, 40 minutes
- 3½-4 lbs boneless pork shoulder roast
- 1 Tbsp dried crushed red peppers
- 1 tsp garlic powder
- 1 tsp ground ginger
- 2 Tbsp Kosher salt (NOT sea salt or table salt)
- 1 tsp ground white pepper
- 2 Tbsp brown sugar
- 2 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- Preheat oven to 500°F.
- Mix all the ingredients together (everything but the roast itself) in a small bowl to form a paste. Smear it all over the roast. (You might have some left over, depending on the size of your roast.)
- Roast at 500°F for 20 minutes, then lower the heat to 250°F and cook for another 2 hours or so, or until the roast is nice and brown on the outside and the internal temperature reaches 145°F as measured with an instant-read thermometer.
- Remove the roast from the oven, cover loosely with foil and let it rest for 15 minutes before slicing.