This make-ahead slow-roasted pork shoulder is the ultimate recipe for your next gathering. With about 8 hours of total time, most of which is hands-off cooking, you can relax with your guests while the oven does the work. The result is a tender, spicy, and incredibly versatile roast.
What You Will Need:
- 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
The Topping for the Slow Roasted Pork Shoulder
The topping just takes a few minutes to put together. Process the onion and garlic first to get them down to a minced stage. Then add the spices, vinegar, and olive oil. The mixture should end up being a paste like consistency. This mixture is spread on top of the roast.
The Pork Shoulder
I have used two 4 pound shoulders if I cannot find a 8 pound shoulder. Place the roast with the fat side up into a large baking pan. Spread the onion and garlic mixture over the roasts. Cover and set in the fridge for at least 2 hours or up to 24 hours. Bake the roast for 6-7 hours or until the internal temperature reaches 165 degrees F. I placed the roasts in the smoker when they were done cooking for some added flavor!
Other Uses for the Slow Roasted Pork Shoulder
The slow roasted pork shoulder will shred very easily when done cooking. The roast will be great on its own with side dishes such as Pommes Anna or Oven Roasted Potatoes Recipe. Soft tacos can also be used with the roast! Pickled Red Onions and Everything Sauce make great additions to soft tacos! The roast can also be mixed with pasta! Cheeses such as blue cheese or asiago can be added to the pasta and the meat from the roast.
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.
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 or until the thermometer inserted reads 165 degrees F.
- Check the level of the broth. Make sure there is enough on the bottom of the pan to keep the roast moist while cooking.
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