Slow-Roasted Pork Shoulder

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Cooked for five or six hours in a low oven, this roasted pork shoulder not only makes the house smell incredible, it’s generous enough to provide leftovers for weeknight dinners like pasta, tacos, or a quick posole.

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NUTRITIONAL INFORMATION
Calories (kcal) 370 Fat (g) 20 Saturated Fat (g) 7 Cholesterol (mg) 145 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 42 Sodium (mg) 540

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  • 8

Ingredients

  • 1 skinless, bone-in pork shoulder (Boston butt; 5–6 lb.)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Dijon mustard
  • 1/4 cup finely chopped fresh sage
  • 2 tablespoons finely chopped fresh marjoram
  • 4 cloves garlic finely chopped

Preparation

Step 1


Place a rack in lower third of oven; preheat to 325°. Season pork with salt and pepper. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it into all the crevices.
Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5–6 hours (depending on size of pork shoulder).
Let pork rest at least 10 minutes before serving (the meat should pull apart easily).


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