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Close-up of a slow-roasted pork shoulder, golden brown and tender, with herbs and pan juices visible in the roasting pan.
Emily Carter

Slow-Roasted Pork Shoulder

A budget-friendly way to feed a crowd, this slow-roasted pork shoulder in the oven delivers tender, flavorful meat perfect for sandwiches, tacos, or a hearty main dish.
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Prep Time 20 minutes
Cook Time 7 hours 45 minutes
Total Time 8 hours 35 minutes
Servings: 16 servings
Course: Main Course
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

For the Roast
  • 10 lb bone-in pork shoulder
For the Rub
  • 8 cloves garlic mashed or minced
  • 1 tablespoon salt
  • 1 ½ teaspoons black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 4 tablespoons olive oil
For the Pan
  • 2 large yellow onions sliced
  • 3 cups chicken broth plus more for basting
  • 12 ounces amber beer
  • 2 teaspoons crushed red pepper flakes adjust to taste

Equipment

  • 1 Roasting pan with rack
  • 1 Small bowl
  • 1 Meat Thermometer for accurate temperature readings
  • 1 aluminum foil

Method
 

  1. Preheat your oven to 450°F.
  2. Place the pork shoulder on a rack in a large roasting pan.
  3. In a small bowl, combine the mashed garlic, salt, black pepper, dried thyme, dried oregano, and olive oil to form a rub.
  4. Generously rub the mixture all over the pork shoulder, ensuring it's evenly coated.
  5. Roast the pork, uncovered, in the preheated 450°F oven for 45 minutes to develop a flavorful crust.
  6. Remove the roasting pan from the oven and carefully decrease the oven temperature to 225°F.
  7. Add the sliced onions, chicken broth, amber beer, and crushed red pepper flakes to the bottom of the roasting pan, around the pork.
  8. Baste the pork shoulder with the liquids from the pan, then tent the entire roasting pan loosely with aluminum foil.
  9. Return the pan to the oven and continue to roast for 7 to 8 hours, or until the internal temperature reaches 170-175°F.
  10. Check the roast every hour or so, basting it with the pan liquids; add more chicken broth if the liquid level gets too low.
  11. Once cooked, remove the roast from the oven and let it rest, still tented with foil, for 20-30 minutes.
  12. Remove the skin and any excess fat before carving or shredding the tender pork for serving.

Notes

For incredibly tender, shreddable pork, ensure the internal temperature reaches 170-175°F. Using a reliable meat thermometer is key.
Don't skip the resting period after cooking; it allows the juices to redistribute, resulting in a more flavorful and moist roast.
Leftovers are fantastic for pulled pork sandwiches, tacos, or even a hearty hash. Store them in an airtight container with some pan juices to maintain moisture.