This Herb-Infused Slow-Roast Pork Shoulder is a game-changer for dinner parties or cozy family meals. The slow roasting allows the flavors of rosemary, thyme, and smoked paprika to infuse deeply into the meat, resulting in a tender, flavorful dish that'll have everyone asking for seconds.
Pork shoulder is the star of the show, offering just the right amount of fat to keep everything juicy. Olive oil helps the seasonings stick and adds a touch of richness. Kosher salt and black pepper are your basic flavor enhancers, while smoked paprika gives a subtle smoky depth. Fresh rosemary and thyme bring a fragrant herbal note that pairs beautifully with the pork. Garlic adds a punch of flavor, and the onion acts as a natural rack, infusing the drippings with sweetness. Chicken broth and apple cider vinegar keep the meat moist and add complexity to the flavor profile. Finally, bay leaves add a subtle, aromatic layer to the braising liquid.
This roast pairs wonderfully with creamy mashed potatoes or roasted root vegetables. For a lighter option, serve it with a crisp apple and fennel salad. Leftovers make for excellent pulled pork sandwiches.
Preheat your oven to 275°F. This low temperature is key to achieving that fall-off-the-bone tenderness. Start by rubbing the pork shoulder all over with olive oil. This will help the seasonings adhere and add a bit of richness to the meat.
Next, season the pork generously with kosher salt, black pepper, and smoked paprika. Make sure you cover all sides evenly, so each bite is flavorful. Now, sprinkle the chopped rosemary, thyme, and minced garlic over the pork and press them in gently to ensure they cling to the surface.
Take a large roasting pan and scatter the sliced onion at the bottom. Place the seasoned pork shoulder on top of the onions. This setup allows the juices to flow around and under the meat, soaking up all the flavor from the onions.
Pour the chicken broth and apple cider vinegar around the pork, not over it. Add the bay leaves into the liquid. This will create a flavorful steam that helps tenderize the meat as it roasts. Cover the pan tightly with aluminum foil to trap all the moisture inside.
Roast in the oven for 6-8 hours. You’ll know it’s done when the meat is incredibly tender and pulls apart easily with a fork. Remove it from the oven and let it rest for 15 minutes before slicing or shredding to serve.
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