There is something special about the aroma of a spiced pork roast filling the kitchen. This recipe transforms a simple pork shoulder into a juicy, shreddable main dish using a bold garlic and herb paste. It is a fantastic option for Sunday dinners or meal prepping for the week ahead.
Why You Will Love This Pork Roast
- Hands-Off Cooking: Once you prep the paste, the oven does almost all the work for you.
- Versatile Leftovers: The meat is delicious on its own but works wonders in tacos, sandwiches, or tossed with pasta.
- Budget-Friendly: Pork shoulder is often an affordable cut that feeds a lot of people.
- Deep Flavor: The combination of fresh garlic, onion, and dried spices creates a rich, complex flavor profile that penetrates the meat.
The Ingredients for the Roasted Pork Shoulder
- Pork Shoulder (Butt): This cut has enough fat marbling and connective tissue to stay juicy during a long roast, breaking down into tender, shreddable meat.
- Spanish Onion & Garlic: These aromatics form the base of the wet rub, infusing the meat with deep, savory flavor as they roast.
- Dried Oregano, Thyme & Cumin: These dried herbs provide earthy, warm notes that stand up well to the long cooking time without burning.
- Chipotle Chili Powder: Adds a distinct smokiness and a gentle heat that cuts through the richness of the pork.
- Red Wine Vinegar: The acid helps tenderize the meat fibers and adds a bright tang to balance the savory spices.
- Olive Oil: This acts as a binder for the paste, helping the spices adhere to the roast and encouraging a nice crust.
- Chicken Broth: Keeps the roasting environment humid, preventing the meat from drying out during the 6+ hour cook time.
How to Make the Spicy Pork Shoulder
- Prepare the Aromatics: Start by peeling the Spanish onion and garlic cloves. Rough chop the onion so it fits easily into your food processor.
- Create the Spice Paste: Add the onion and garlic to the processor and pulse until minced. Add the oregano, thyme, cumin, chipotle chili powder, salt, pepper, red wine vinegar, and olive oil. Process until you achieve a thick, spreadable paste.
- Apply the Rub: Place your pork shoulder (fat side up) in a large roasting pan. Generously spread the spice paste over the entire top and sides of the roast.
- Marinate (Optional but Recommended): Cover the pan and refrigerate for at least 2 hours, or up to 24 hours. This allows the flavors to penetrate the meat deeply.
- Prepare for Roasting: When ready to cook, preheat your oven to 300°F (150°C). Pour the chicken broth into the bottom of the pan, being careful not to wash away the rub. Cover the pan tightly with foil.
- The Slow Roast: Bake for approximately 6 to 7 hours.
- Check for Tenderness: The pork is safe to eat at 165°F, but for shreddable pork, continue cooking until the internal temperature reaches roughly 195°F to 205°F. The bone (if present) should wiggle loosely.
- Rest and Serve: Remove the roast from the oven and let it rest for at least 20 minutes before shredding or slicing. This helps keep the juices inside.
While the pork is safe to eat at 165°F, for truly fall-apart, shreddable meat, you'll want to cook it until the internal temperature reaches between 195°F and 205°F. This allows the tough connective tissues to fully break down.
For the best flavor, letting the roast sit with the spice paste for at least 2 hours (or up to 24) is highly recommended. This step allows the spices to penetrate the meat, creating a much richer flavor. If you're short on time, you can proceed with roasting immediately, but the flavor will be less intense.
They are both from the shoulder of the pig! "Pork butt" or "Boston butt" is from the thicker section of the shoulder with more fat marbling, making it excellent for roasting and pulling. "Pork shoulder" or "picnic roast" is from the lower part of the shoulder. They can be used interchangeably in this recipe.
Store leftover shredded pork in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of chicken broth or water to a pan over medium heat to keep the pork moist and prevent it from drying out.
Yes, this recipe adapts well to a slow cooker. Place the roast in the slow cooker, spread the paste on top, and add the broth. Cook on low for 8-10 hours, or until the pork is fork-tender.
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Recipe
Spicy Slow-Roasted Pork Shoulder
Ingredients
- 1 7-9 pound pork shoulder or 2 3-4 pound pork shoulders
- 1 large spanish onion
- 7-8 cloves of garlic
- 2 tablespoons of dried oregano
- 2 tablespoons of dried thyme
- 2 tablespoons of ground cumin
- 1 teaspoon of chipotle chili powder
- 1 teaspoon each of sea salt and black pepper
- 2 tablespoons of red wine vinegar
- ¼ cup of olive oil
- 3 cups of chicken broth
Method
- Place onion and garlic in a food processor and pulse until well combined.
- Add oregano, thyme, cumin, chili powder, salt & pepper, vinegar, and olive oil. Process into a paste like consistency.
- Place pork shoulder in a baking pan and spread the mixture from the food processor on top of the roast. Pour 2 cups of the broth into the bottom of the pan with the roast
- Cover and let rest in the refrigerator for 1 hour or up to 24 hours.
- When ready to roast, cover with aluminum foil and cook the roast for 6-7 hours at 300 degrees F. An internal thermometer reading of 165 degrees F is needed for the roast to be done. It will be sliceable at this point. For the roast to be shreddable a reading of 195 degrees F is needed.
- Check the level of the broth. Make sure there is enough on the bottom of the pan to keep the roast moist while cooking.
Nutrition
Notes
- Make it Crispy: For a crispier crust (bark), remove the foil for the last 30-45 minutes of roasting.
- Instant Pot Adaptation: You can cook this in a pressure cooker on high for about 60-80 minutes (depending on size) with a natural release, though the crust will be softer.
- Storage: Leftovers freeze beautifully. Store shredded pork in freezer-safe bags with a little bit of the cooking juices for up to 3 months.
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