Buckle up, because we’re about to talk about the most glorious, fall-apart-tender, melt-in-your-mouth piece of meat you’ll ever make: Slow-Roasted Pork Shoulder. We’re talking a big, beautiful hunk of pork that gets rubbed down with an insane spice blend, then roasted low and slow for hours until it’s so tender you can shred it with a fork (or honestly, just a stern look). The outside develops this incredible crispy, caramelized bark while the inside stays ridiculously juicy and flavorful. This is the kind of dish that makes you look like a total BBQ pitmaster without needing a smoker or any fancy equipment. Just your oven, some patience, and boom — pulled pork paradise.
Why You’ll Love This Recipe
One of the most forgiving recipes ever — hard to mess up.
Feeds a crowd or gives you leftovers for days (tacos, sandwiches, bowls!).
Mostly hands-off cooking time — your oven does the work.
The flavor is absolutely incredible with minimal effort.
Works for everything from casual dinners to parties.
Way cheaper than buying pulled pork from a restaurant.
That crispy bark on the outside? Chef’s kiss
The Good Stuff You’ll Need
For the Pork:
1 bone-in pork shoulder (also called pork butt), 6-8 lbs
2 tbsp olive oil
For the Dry Rub:
3 tbsp brown sugar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground cumin
1 tbsp chili powder
2 tsp salt (or to taste)
1 tsp black pepper
1 tsp dried oregano
1 tsp mustard powder
1/2 tsp cayenne pepper (optional)
For Roasting:
2 cups chicken or vegetable broth (or apple juice/cider)
1 large onion, roughly chopped
6 cloves garlic, smashed
2 bay leaves
Optional Additions:
Your favorite BBQ sauce
Apple cider vinegar for tang
Hot sauce for heat
Liquid smoke for extra smokiness
Let’s Get This Pork Party Started
Step 1: Prep Your Pork
Remove pork from fridge 1 hour before cooking (brings it to room temp for even cooking).
Pat completely dry with paper towels — this helps the rub stick and the bark form.
Score the fat cap in a crosshatch pattern with a sharp knife (don’t cut into the meat).
This helps rendering and lets the rub penetrate.
Step 2: Make That Rub
In a bowl, mix together all dry rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, pepper, oregano, mustard powder, and cayenne.
Mix well to combine — this smells amazing already!
Step 3: Rub It Down
Rub olive oil all over the pork shoulder (this helps the spices stick).
Apply the dry rub generously all over the pork, pressing it into every nook and cranny.
Don’t be shy — use all of it!
Let it sit at room temperature for 30-60 minutes so the rub can start working its magic.
Step 4: Set Up Your Roasting Pan
Preheat oven to 450°F (yes, we start hot!).
Place chopped onion, smashed garlic, and bay leaves in the bottom of a large roasting pan or Dutch oven.
Pour in the broth (or apple juice).
Place a roasting rack over the liquid (or just nestle the pork on top of the onions).
Step 5: The Initial Blast
Place rubbed pork shoulder fat-side up on the rack.
Roast at 450°F for 30 minutes uncovered.
This initial high heat develops that gorgeous crust.
Your kitchen will smell INCREDIBLE.
Step 6: Low and Slow Time
After 30 minutes, reduce oven temperature to 275°F.
Cover the roasting pan tightly with foil (or put the lid on your Dutch oven).
Continue roasting for 6-8 hours.
Yes, really. Low and slow is the secret!
Plan for about 1.5 hours per pound of meat.
Step 7: The Waiting Game
Every 2-3 hours, check the liquid level and add more broth if needed.
The pork is done when it reaches an internal temperature of 195-205°F.
It should be so tender that a fork slides in with zero resistance.
The bone should wiggle freely or even fall out.
Step 8: The Bark Crisp-Up
Once tender, remove foil and increase oven temp to 425°F.
Roast uncovered for 15-20 minutes to crisp up that bark.
Watch carefully so it doesn’t burn!
Remove from oven and let rest for 20-30 minutes.
Step 9: Shred Time
Using two forks (or your hands with gloves), shred the pork into chunks.
Discard any large chunks of fat and the bone.
Toss shredded pork with some of the pan juices for extra moisture.
If you want it saucier, mix in your favorite BBQ sauce.
Step 10: Serve and Conquer
Pile high on buns for pulled pork sandwiches.
Or serve over rice, in tacos, on nachos, in bowls — the possibilities are endless!
Watch everyone lose their minds over how good this is.
Serving Suggestions
Classic pulled pork sandwiches with coleslaw on top.
Loaded on nachos with cheese, jalapeños, and all the fixings.
In tacos with pickled onions and cilantro.
Over creamy mac and cheese for the ultimate comfort food.
On baked potatoes with sour cream and cheese.
In breakfast burritos with eggs and cheese.
Switch It Up
Asian-Inspired: Use five-spice powder, ginger, and serve with hoisin sauce.
Mexican Style: Add oregano, cumin, and orange juice. Serve in tacos.
Carolina Style: Use mustard-based BBQ sauce and apple cider vinegar.
Hawaiian: Serve with pineapple and teriyaki glaze.
Cuban Mojo: Marinate in citrus, garlic, and cumin before roasting.
Spicy Version: Double the cayenne and add chipotle powder.
Apple Cider Braise: Use all apple cider instead of broth for sweetness.
Make-Ahead Tips
Rub the pork the night before and refrigerate overnight for deeper flavor.
Cooked pork keeps in the fridge for 5-6 days.
Freezes beautifully for up to 3 months. Thaw overnight before reheating.
Reheat gently in a covered dish in the oven at 300°F with some liquid.
The leftovers are honestly even better — flavors have time to develop
Questions People Actually Ask
Q: Can I use a boneless pork shoulder? A: Yes! It’ll cook slightly faster (about 1 hour per pound), but bone-in has more flavor.
Q: What if I don’t have 8 hours? A: Cook at 300°F for 5-6 hours, but low and slow really is better for tenderness.
Q: Why is my pork tough? A: It’s not done yet! Keep cooking until it reaches 195-205°F internal temp.
Q: Can I make this in a slow cooker? A: Yes! Sear it first, then cook on LOW for 8-10 hours or HIGH for 5-6 hours.
Q: Do I need to remove the fat cap? A: No! It bastes the meat as it cooks and keeps everything moist. Just trim after shredding.
Q: Can I smoke this instead? A: Absolutely! Smoke at 225-250°F for 10-12 hours. Same internal temp target.
Q: What’s the difference between pork shoulder and pork butt? A: They’re the same thing! Both come from the shoulder. Either works perfectly.
Q: How do I know when it’s done? A: When you can easily pull it apart with forks and internal temp is 195-205°F.
Print
Slow-Roasted Pork Shoulder
- Total Time: 30 minute
- Yield: 12–16 1x
Description
Buckle up, because we’re about to talk about the most glorious, fall-apart-tender, melt-in-your-mouth piece of meat you’ll ever make: Slow-Roasted Pork Shoulder. We’re talking a big, beautiful hunk of pork that gets rubbed down with an insane spice blend, then roasted low and slow for hours until it’s so tender you can shred it with a fork (or honestly, just a stern look). The outside develops this incredible crispy, caramelized bark while the inside stays ridiculously juicy and flavorful. This is the kind of dish that makes you look like a total BBQ pitmaster without needing a smoker or any fancy equipment. Just your oven, some patience, and boom — pulled pork paradise.
Ingredients
For the Pork:
1 bone-in pork shoulder (also called pork butt), 6-8 lbs
2 tbsp olive oil
For the Dry Rub:
3 tbsp brown sugar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground cumin
1 tbsp chili powder
2 tsp salt (or to taste)
1 tsp black pepper
1 tsp dried oregano
1 tsp mustard powder
1/2 tsp cayenne pepper (optional)
For Roasting:
2 cups chicken or vegetable broth (or apple juice/cider)
1 large onion, roughly chopped
6 cloves garlic, smashed
2 bay leaves
Optional Additions:
Your favorite BBQ sauce
Apple cider vinegar for tang
Hot sauce for heat
Liquid smoke for extra smokiness
Instructions
Remove pork from fridge 1 hour before cooking (brings it to room temp for even cooking).
Pat completely dry with paper towels — this helps the rub stick and the bark form.
Score the fat cap in a crosshatch pattern with a sharp knife (don’t cut into the meat).
This helps rendering and lets the rub penetrate.
In a bowl, mix together all dry rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, pepper, oregano, mustard powder, and cayenne.
Mix well to combine — this smells amazing already!
Rub olive oil all over the pork shoulder (this helps the spices stick).
Apply the dry rub generously all over the pork, pressing it into every nook and cranny.
Don’t be shy — use all of it!
Let it sit at room temperature for 30-60 minutes so the rub can start working its magic.
Preheat oven to 450°F (yes, we start hot!).
Place chopped onion, smashed garlic, and bay leaves in the bottom of a large roasting pan or Dutch oven.
Pour in the broth (or apple juice).
Place a roasting rack over the liquid (or just nestle the pork on top of the onions).
Place rubbed pork shoulder fat-side up on the rack.
Roast at 450°F for 30 minutes uncovered.
This initial high heat develops that gorgeous crust.
Your kitchen will smell INCREDIBLE.
After 30 minutes, reduce oven temperature to 275°F.
Cover the roasting pan tightly with foil (or put the lid on your Dutch oven).
Continue roasting for 6-8 hours.
Yes, really. Low and slow is the secret!
Plan for about 1.5 hours per pound of meat.
Every 2-3 hours, check the liquid level and add more broth if needed.
The pork is done when it reaches an internal temperature of 195-205°F.
It should be so tender that a fork slides in with zero resistance.
The bone should wiggle freely or even fall out.
Once tender, remove foil and increase oven temp to 425°F.
Roast uncovered for 15-20 minutes to crisp up that bark.
Watch carefully so it doesn’t burn!
Remove from oven and let rest for 20-30 minutes.
Using two forks (or your hands with gloves), shred the pork into chunks.
Discard any large chunks of fat and the bone.
Toss shredded pork with some of the pan juices for extra moisture.
If you want it saucier, mix in your favorite BBQ sauce.
Pile high on buns for pulled pork sandwiches.
Or serve over rice, in tacos, on nachos, in bowls — the possibilities are endless!
Watch everyone lose their minds over how good this is.
Notes
Classic pulled pork sandwiches with coleslaw on top.
Loaded on nachos with cheese, jalapeños, and all the fixings.
In tacos with pickled onions and cilantro.
Over creamy mac and cheese for the ultimate comfort food.
On baked potatoes with sour cream and cheese.
In breakfast burritos with eggs and cheese.
- Prep Time: 20 minutes
- Cook Time: 6 h 10 min
Nutrition
- Calories: ~285 kcal
- Carbohydrates: ~3g
- Protein: ~32g
