This make ahead slow roasted pork shoulder recipe keeps on giving back! The pork shoulder takes a while to cook but is a time saver in the end. This recipe was inspired by Ina Garten. This is a must make recipe for a big crowd. The roast can be prepared a day ahead and cooks for about 6-7 hours the day of your gathering. You can visit with friends and family or make your other dishes for your get together while the roast bakes! The roast is also very versatile! Taco and wrap recipes can be made from the shoulder when it is done cooking. I highly recommend making this for your next get together!
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.
I have used two 4 pound roasts if I cannot find any 8 pound roasts. 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.
- 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
- 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.