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Slow Roasted Pork Shoulder


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  • 3 1/2-4 lbs boneless pork shoulder roast
  • 1 Tbsp dried crushed red peppers
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 2 Tbsp Kosher salt (NOT sea salt or table salt)
  • 1 tsp ground white pepper
  • 2 Tbsp brown sugar
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp red wine vinegar


Preparation time 20mins
Cooking time 160mins


Step 1

1.Preheat oven to 500°F.

2.Mix all the ingredients together (everything but the roast itself) in a small bowl to form a paste. Smear it all over the roast.

3.Roast at 500°F for 20 minutes, then lower the heat to 250°F and cook for another 2 hours or so, or until the roast is nice and brown on the outside and the internal temperature reaches 145°F as measured with an instant-read thermometer.

4.Remove the roast from the oven, cover loosely with foil and let it rest for 15 minutes before slicing.

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