Classic Herb-Infused Slow Roasted Pork Shoulder
Herb-Infused Slow Roasted Pork Shoulder is a delightful dish perfect for cozy family dinners or special occasions. The balance of fresh herbs and tender, juicy pork makes it a standout recipe that is both flavorful and comforting.
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Ingredients for Classic Herb-Infused Slow Roasted Pork Shoulder
Pork shoulder is the star of this dish — it's a tougher cut of meat that becomes incredibly tender when slow-cooked. The olive oil helps to create a beautiful crust on the outside, while the sea salt and black pepper bring out the natural flavors of the pork. Garlic adds a depth of flavor that complements the rosemary, thyme, and sage, which provide a fresh, herbaceous note. The chicken broth and white wine create a savory base that keeps the pork moist, while the carrots and onions add sweetness and balance.
Classic Herb-Infused Slow Roasted Pork Shoulder Tips & Tricks
- Use a meat thermometer to ensure the pork reaches an internal temperature of at least 145°F.
- Letting the pork rest after roasting is crucial for maximum juiciness.
- If you prefer a thicker gravy, remove the pork and vegetables, then reduce the pan juices on the stove.
Serving Ideas for Classic Herb-Infused Slow Roasted Pork Shoulder
This pork shoulder pairs beautifully with creamy mashed potatoes or a crisp green salad. For a rustic touch, serve it with crusty bread to mop up the savory juices. A side of roasted seasonal vegetables can add color and texture to your plate. A light red wine or a full-bodied white complements the flavors nicely.
Frequently Asked Questions
- Can I use dried herbs instead of fresh ones?
- Yes, you can use dried herbs, but reduce the amount to about a third as dried herbs are more concentrated.
- What can I use instead of white wine?
- You can substitute white wine with an equal amount of extra chicken broth or apple juice for a touch of sweetness.
Classic Herb-Infused Slow Roasted Pork Shoulder Recipe Walkthrough
First, preheat your oven to 325°F. While it's warming up, take your pork shoulder and give it a good rub with olive oil, sea salt, and black pepper. This step is crucial for that lovely crust. Place the pork in a roasting pan, ensuring it's snug but not cramped. Scatter the minced garlic, chopped rosemary, thyme, and sage over the pork, letting the herbs sit on top to infuse as it cooks.
Surround the pork with chopped carrots and quartered onions, which will soak up the juices and become wonderfully flavorful. Pour the chicken broth and white wine over everything, making sure to cover the bottom of the pan. This will keep the pork moist and add a lovely depth to the gravy.
Cover the roasting pan tightly with foil — this locks in moisture and flavors. Place the pan in the oven and let it roast for about 4 hours. You'll want to check it once halfway through to ensure there's enough liquid; add more broth if necessary.
After 4 hours, remove the foil to let the pork brown beautifully. Roast for an additional hour until it's golden and fork-tender. Once done, let the pork rest for 20 minutes before carving. This rest period helps the juices redistribute, making every bite succulent.
Why This Classic Herb-Infused Slow Roasted Pork Shoulder Works
- Effortless preparation with a big payoff — the oven does most of the work!
- Uses fresh, aromatic herbs to elevate the flavor profile.
- Perfect for feeding a crowd with minimal fuss.
- Makes your kitchen smell amazing while it cooks.
- Great leftovers that taste even better the next day.
Ingredients
- 5 lbs pork shoulder
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 tbsp black pepper
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 cup chicken broth
- 1/2 cup white wine
- 2 carrots, chopped
- 2 onions, quartered
Step-by-step Instructions
- 1. Preheat your oven to 325°F.
- 2. Rub the pork shoulder with olive oil, sea salt, and black pepper.
- 3. In a roasting pan, place the pork shoulder and surround with garlic, rosemary, thyme, sage, carrots, and onions.
- 4. Pour chicken broth and white wine over the pork.
- 5. Cover the roasting pan with foil and roast in the oven for 4 hours.
- 6. Remove foil and roast for an additional 1 hour until the pork is golden and tender.
- 7. Let it rest for 20 minutes before carving.