Traditional Slow-Roast Pork Shoulder

Name: Traditional Slow-Roast Pork Shoulder
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 8 servings
Ingredients: 1 pork shoulder (about 6 lbs); 1/4 cup olive oil; 6 cloves garlic, minced; 2 tbsp rosemary, chopped; 1 tbsp thyme, chopped; 2 tsp salt; 1 tsp black pepper; 1 cup chicken broth; 1 onion, quartered; 2 carrots, chopped; 2 celery stalks, chopped; 2 bay leaves

🕒 Prep: 15 min

🔥 Cook: 5 hours

🍽 Serves: 8

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This Traditional Slow-Roast Pork Shoulder recipe is all about comfort and flavor, offering a rich, savory experience that warms you to the core. It's perfect for a cozy family dinner or a special occasion where you want to impress without the stress.

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Ingredients for Traditional Slow-Roast Pork Shoulder

The star of the show is the pork shoulder, which becomes delectably tender after slow-roasting. Using olive oil helps create a luscious paste that penetrates the meat, while garlic, rosemary, and thyme infuse it with earthy, aromatic flavors. Seasoning with salt and black pepper enhances these flavors perfectly. The chicken broth keeps everything moist and adds depth to the vegetables: onion, carrots, and celery, which add sweetness and balance. Finally, bay leaves lend a subtle, distinctive taste that rounds everything out.

Tips & Tricks

For extra flavor, marinate the pork shoulder overnight in the fridge after applying the paste.
If you're short on time, a higher temperature of 350°F can reduce cooking time, but the meat will not be as tender.
Use a meat thermometer to ensure the internal temperature reaches at least 190°F for optimal tenderness.
Save the pan juices to make a delicious gravy or sauce.

Serving Suggestions

This slow-roast pork shoulder pairs beautifully with creamy mashed potatoes or a light, crisp coleslaw. For a complete meal, consider adding roasted root vegetables or a fresh green salad. A hearty, crusty bread is perfect for soaking up those flavorful juices.

Frequently Asked Questions

Can I use a different type of meat?: Yes, a beef roast can be used, but cooking times may vary slightly.
Is there a way to make it spicy?: Add some crushed red pepper flakes to the paste for a kick of heat.
How do I store leftovers?: Store in an airtight container in the fridge for up to 3 days, or freeze for longer storage.

Traditional Slow-Roast Pork Shoulder Recipe Walkthrough

Start by preheating your oven to 300°F. While it heats up, mix together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper in a small bowl until they form a fragrant paste. Rub this all over your pork shoulder, making sure you cover every nook and cranny. This is where the magic begins.

Place your well-coated pork shoulder in a large roasting pan. Scatter the onion, carrots, and celery around it, tucking in the bay leaves for good measure. Pour the chicken broth into the pan, ensuring the vegetables are nicely nestled in it. Cover the pan with aluminum foil to keep all those lovely juices in.

Pop your pan into the preheated oven and let it roast for 4 to 5 hours. You’ll want to check in occasionally to baste the meat, which involves spooning the pan juices over the top to keep it moist and flavorful. When the meat is tender and pulls apart easily with a fork, you know it’s done. For a beautiful brown finish, remove the foil for the last 30 minutes of roasting.

Once out of the oven, let the meat rest for about 15 minutes before carving. This resting period allows the juices to redistribute, ensuring every bite is succulent and mouth-watering.

Why You'll Love This Recipe

Simple ingredients that pack a punch.
Requires minimal hands-on time — just set it and forget it.
Yields incredibly tender, juicy meat every time.
Perfect for feeding a crowd with ease.
Versatile flavors that pair well with a variety of sides.

Ingredients

1 pork shoulder (about 6 lbs)

1/4 cup olive oil

6 cloves garlic, minced

2 tbsp rosemary, chopped

1 tbsp thyme, chopped

2 tsp salt

1 tsp black pepper

1 cup chicken broth

1 onion, quartered

2 carrots, chopped

2 celery stalks, chopped

2 bay leaves

Step-by-step Instructions

1. Preheat your oven to 300°F.

2. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and black pepper to form a paste.

3. Rub the paste all over the pork shoulder, ensuring it is well-coated.

4. Place the pork shoulder in a large roasting pan and surround it with onion, carrots, celery, and bay leaves.

5. Pour chicken broth into the pan, ensuring the vegetables are partially submerged.

6. Cover the pan with aluminum foil and roast in the preheated oven for 4-5 hours, basting occasionally, until the meat is tender and easily pulls apart with a fork.