Roast Pork Recipe

Prepare the Pork

Remove pork from refrigerator 1 hour before cooking to come toward room temperature. Pat dry thoroughly with paper towels. Trim any large excess pieces of fat but leave a thin fat cap for flavor and moisture.

Make the Marinade

In a large bowl, whisk together kosher salt, black pepper, minced garlic, chopped rosemary, thyme, smoked paprika, brown sugar, Dijon mustard, olive oil, apple cider vinegar and soy sauce until smooth and combined.

Rub the marinade all over the pork shoulder, getting into any crevices. Reserve about 1/3 of the marinade for basting later (set aside in a covered container in the refrigerator). Place the pork in a large roasting pan or tray, cover loosely with plastic wrap or foil and refrigerate to marinate at least 6 hours or overnight for best flavor.

Preheat Oven and Prepare Aromatics

Preheat oven to 325°F (160°C). Remove the pork from the refrigerator 45–60 minutes before roasting to come closer to room temperature. Scatter the quartered onions, carrot chunks and celery pieces in the bottom of a deep roasting pan to form a bed. Pour 2 cups of the stock over the vegetables.

Initial Roast

Place the marinated pork shoulder on top of the vegetable bed, fat-side up. Tent the pan loosely with foil. Roast in the preheated oven for 2 hours to develop internal heat without overbrowning.

Baste and Add Liquid

After 2 hours, remove foil and baste the pork with the reserved marinade and 1/4 cup melted butter. Add remaining stock to the pan (about 2 more cups) so liquid reaches ~1 inch depth but does not touch the top of the roast. Return to oven uncovered.

Low-and-Slow Finish

Continue roasting at 325°F until the internal temperature reaches 195–205°F (90–96°C) for pull-apart tender pork, about 2–3 more hours depending on roast size (total roast time approximately 4–5 hours for a 10 lb shoulder). Baste every 30–45 minutes with pan juices and the remaining reserved marinade/butter-honey mixture: mix the reserved marinade with remaining 1/4 cup melted butter and 1/4 cup honey, warm slightly and brush onto the roast each time.

Optional High-Heat Finish

If you prefer a crispier exterior, increase oven temperature to 425°F (220°C) for the last 10–15 minutes, watching closely to avoid burning, until the exterior is nicely browned and sticky.

When the roast reaches 195–205°F and the meat is tender, remove the pan from the oven and transfer the roast to a cutting board. Tent loosely with foil and rest for 20–30 minutes before slicing or shredding. Meanwhile, strain the pan juices and vegetables into a saucepan for gravy (see next section).

Make Pan Sauce

Place the strained pan juices and vegetables in a saucepan. Use a potato masher or immersion blender to break down the vegetables and extract flavor. Simmer over medium heat for 8–10 minutes to reduce slightly. If desired, whisk in up to 2 tablespoons cornstarch mixed with equal parts cold water to thicken. Taste and adjust seasoning with salt and pepper. Finish with 2 tablespoons butter for sheen and richness.

Slice or Shred and Garnish

Slice the rested pork shoulder against the grain into thick slices or pull apart with forks for shredded servings. Arrange on a warmed platter, spoon pan sauce over the top, then sprinkle chopped parsley and lemon zest for brightness. Serve with grainy mustard on the side.