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Slow Roasted Pork Shoulder

User Rating 4 Star Rating (6 Reviews)


Slow roasted pork shoulder

Slow roasted pork shoulder

Lauri Patterson / Getty Images

Slow Roasted Pork Shoulder

Spicy, 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


  1. Preheat oven to 500°F.

  2. 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.)

  3. 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.

  4. Remove the roast from the oven, cover loosely with foil and let it rest for 15 minutes before slicing.
Serves 6-8 people.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Fantastic!, Member michelle.hager

I didn't want too much hot spice so I used a half tsp of crushed red pepper and two tsps of chili powder. All the rest the same. Too die for pork!

20 out of 20 people found this helpful.

See all 6 reviews

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