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Home » Blog » Recipes » Slow-Roasted Pork Shoulder

Slow-Roasted Pork Shoulder

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Forget Febreeze – the best way to make your house smell awesome is to make slow-roasted pork shoulder. My kids were panting like little puppies at the oven window all day waiting for the roast to come out.

A closeup of the top of a browned and cooked slow roasted pork shoulder.

I originally learned about this technique from Michael Chiarello’s recipe for Forever Roasted Pork. I simplified the recipe by using Chili Con Carne seasoning as my rub but any dry rub will work. Try to use the best pastured pork you can find and make sure your roast has the skin PLUS a thick layer of fat. If you’ve got a nice fatty cut, the long roasting time will make the meat meltingly tender and moist. However, if you’re stuck with a lean conventional pork roast, you’re out of luck and should just skip this recipe. (You can still salvage your roast by braising it in the oven or slow cooker.)

Time to make Slow-roasted Pork Shoulder!

Serves 4 – 6

Ingredients:

  • 4 pound bone-in, skin on pork shoulder roast
  • Chili Con Carne seasoning (or your favorite dry rub)
  • Kosher salt
  • 4 large celery stalks, cut in half
  • 3 large carrots, peeled
  • 1 large onion, peeled and cut in half

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

The night before I roasted the pork, I scored the skin with a sharp paring knife in a cross-hatch pattern. Then, I seasoned the whole roast LIBERALLY with salt and Chili Con Carne seasoning.

Seasoning a pork shoulder with chile con carne spice blend.

I placed the roast in the fridge to marinate overnight (12-24 hours).

The next morning, I preheated the oven to 275 F and took the roast out of the fridge.

A pork roast in a silver bowl after marinating in the fridge.

I covered a baking tray with heavy-duty aluminum foil and placed the vegetables on top of it to make a rack for the roast. I lay the roast on top of the vegetables and then let the roast sit on the counter for over an hour to bring the pork up to room temperature.

A seasoned pork roast on top of vegetables, ready to be put in the oven.

I placed the roast into the oven and let it slowly roast for 8-10 hours until the meat was fork-tender. I discarded the vegetables and transferred the roast to a platter to rest for 30 minutes.

Slow-roasted pork shoulder resting on a plate.

Slow-roasted pork shoulder resting on a plate.

When I was ready to serve the pork, I peeled off the skin and fat…

Separating the fat from the pork shoulder with a knife.

…and shredded the meat with my hands.

Someone shredding the slow-roasted pork shoulder by hand.

Super delicious and SIMPLE.

Shredded slow-roasted pork shoulder in a bowl.

Plus, who doesn’t like roast pork scented air freshener?

Shredded slow-roasted pork shoulder in a bowl.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!


PRINTER-FRIENDLY RECIPE CARD

Slow roasted pork shoulder.
Print Recipe
5 from 1 vote

Slow-Roasted Pork Shoulder

Try to use the best pastured pork you can find and make sure your roast has the skin PLUS a thick layer of fat. If you’ve got a nice fatty cut, the long marinating and roasting time will make the meat meltingly tender and moist!
Prep Time1 d 1 hr
Cook Time10 hrs
Total Time1 d 11 hrs
Course: Dinner
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 6
Calories: 502kcal

Ingredients

  • 4 pounds bone-in, skin on pork shoulder roast
  • Chili Con Carne seasoning or your favorite dry rub
  • Diamond Crystal kosher salt 
  • 4 large celery stalks cut in half
  • 3 large carrots peeled
  • 1 large onion peeled and cut in half
US Customary - Metric

Instructions

  • The night before you plan to roast the pork, score the skin with a sharp paring knife in a cross-hatch pattern. Then, season the whole roast liberally with salt and Chili Con Carne seasoning.
  • Place the roast in the fridge to marinate overnight (12-24 hours).
  • When you're ready to cook the roast, preheat your oven to 275° F and take the roast out of the fridge.
  • Cover a baking tray with heavy-duty aluminum foil and place the chopped veggies on top to make a rack for the roast to lay on top of. Lay the roast on top of the layer of veggies and let everything sit on the counter for over an hour to bring the pork up to room temperature.
  • When the roast has come up to room temperature, place the roast in the oven and let it slowly roast for 8-10 hours or until the meat is fork-tender.
  • Discard the vegetables and transfer the roast to a platter to rest for 30 minutes.
  • Peel off the skin and fat and shred the meat with your hands.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 502kcal | Carbohydrates: 12g | Protein: 41g | Fiber: 5g | Sugar: 3g

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Reader Interactions

Comments

  1. Jeanie says

    September 14, 2020 at 4:07 am

    I just found this recipe – looks like it was published a while ago so I hope you get this! The size of the pork shoulder I have is 2.75lbs – can I still make this recipe? If so, do I need to shorten the cooking time? Thanks in advance for your response!

    Reply
    • Michelle Tam says

      September 14, 2020 at 5:14 pm

      Cooking time won’t change too much, but I would check if it is fork tender after 6 hours.

      Reply
  2. AB says

    November 19, 2020 at 1:51 am

    Do you have a recommendation for a substitute for the chili con carne seasoning? We don’t have a favorite dry rub and Penzey’s estimates my order will leave their warehouse in 5-7 business days! (Hoping to serve on Thanksgiving.) Thanks!

    Reply
    • Michelle Tam says

      November 20, 2020 at 5:05 pm

      I use Magic Mushroom Powder! Just leave out the salt because Magic Mushroom Powder is a salt substitute.

      Reply

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