Pork Shoulder Roast
This oven roasted pork shoulder is dry-brined overnight and slowly roasted at a low temperature for fork-tender meat with golden, crispy edges. The garlic herb rub makes it even better, so flavorful and golden brown!
Servings: 8 people
Calories: 456kcal
Ingredients
- 4 pounds boneless pork shoulder excess fat trimmed
- Olive oil as needed
- 1 large yellow onion cut into thick slices
- 6 sprigs fresh herbs rosemary, thyme, sage
- Chicken broth for the pan as needed, I used about ½ cup total
Dry brine:
- 1 tablespoon Kosher salt
- 1 tablespoons light brown sugar
- ½ teaspoon ground black pepper
- 1 teaspoon minced fresh herbs rosemary, thyme, sage
Garlic herb rub:
- 6 cloves fresh garlic minced
- 2 teaspoons minced fresh herbs rosemary, thyme, sage
- ¼ cup olive oil
- ¼ teaspoon Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Dry brine pork overnight: In a small bowl, mix the dry brine ingredients (Kosher salt, brown sugar, ground black pepper, and minced fresh herbs). Rub the mixture all over the pork on all sides. Place on a baking pan, cover, and refrigerate overnight.
- Prep oven: The next day, preheat the oven to 425°F. Remove the pork from the fridge and let it sit on the counter for 30 minutes, so it comes closer to room temperature (helps with even cooking). Discard any juices that may have pooled at the bottom of the pan.
- Initial roast: Pat dry the pork, the rub with a few drizzles of olive oil and season with ground black pepper. Roast uncovered for an initial 20 minutes so it gets a nice start and a golden crust forms on top.
- Make the garlic herb rub: Meanwhile, in a bowl, combine the minced garlic, fresh minced herbs, ¼ cup of olive oil, ¼ teaspoon salt, and ½ teaspoon black pepper. Set aside.
- Lower oven temperature: Remove the pork from the oven, then reduce temperature to 300°F. We’re going to finish cooking the pork low and slow.
- Add garlic herb rub and onions: Spread the garlic herb rub over the pork. Then, add the onions and fresh sprigs of herbs around the pork, Then, add a few generous splashes of broth around the sides of the pan to prevent burning. Note: It may seem like a lot of onions, but they will reduce.
- Roast low and slow: Return the pork into the oven, and continue roasting, still uncovered, at a low oven temperature of 300ºF for another 2.5 to 3 hours. The pork is ready when it reaches an internal temperature of 190-200ºF. Note: If there are spots that browning too fast, tent with foil.
- Let it rest for 15 minutes before slicing. Enjoy!
Notes
- At what temperature to roast: Start with 425ºF for the first 20 minutes, then bring it down to 300ºF for 2.5 to 3 hours.
- Pork internal temperature: The pork is ready when it reaches an internal temperature of 190-200ºF.
- Dry brining time: Since the pork is only 3-4 pounds approximately, overnight for 10-12 hours will be enough in the fridge. No more than 18 hours though.
- Bring the pork up to room temperature before roasting so it cooks more evenly.
- Roast covered or uncovered? Ideally uncovered so it gets a nice crust, but if you prefer to roast covered, that's fine. At the end, broil for a few minutes to get that golden crust.
- Prep ahead: The pork needs to brine overnight. You can also prep the garlic herb rub and the sliced onions ahead.
- Storage: Place leftovers in an airtight container with a little broth between the pieces to help it not dry out and refrigerate for up to 4 days.
- Reheating: Reheat the pork shoulder slices in the oven at 325F with a splash of broth until warmed through.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight, then reheat in the oven with extra broth.
- Fresh herbs: If using dried, used half the amount.
- Slow cooker option: Brine as directed. Sear on the stovetop first, then add everything in, including ¾ cup chicken broth to the slow cooker. Cook for 8 hours on LOW.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 4slices | Calories: 456kcal | Carbohydrates: 4g | Protein: 51g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 1069mg | Potassium: 896mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg