Roast Pork (sliced) Recipe

Trim and Score

Preheat the oven to 325°F (160°C). Pat the pork shoulder dry with paper towels. If there is a thick fat cap, trim any excessively thick pieces leaving about 1/4 inch of fat. Score the fat in a crosshatch pattern about 1/4 inch deep to help render fat and let flavors penetrate.

Prepare Marinade

In a small bowl whisk together olive oil, minced garlic, chopped rosemary, thyme, soy sauce, brown sugar, apple cider vinegar, Dijon mustard, kosher salt and black pepper until smooth and sugar is mostly dissolved.

Apply Marinade

Rub the marinade all over the pork, working it into the scoring and all sides. Reserve about 1 tablespoon of the marinade for basting later. Place the pork in a baking dish or roasting pan. Cover and refrigerate for at least 2 hours, ideally overnight, to let flavors penetrate.

Prepare Vegetables

Remove the pork from the refrigerator 30–45 minutes before roasting to come toward room temperature. Scatter the halved onion, carrot chunks and celery in the bottom of the roasting pan to form a flavor bed and prevent sticking.

Roast Low and Slow

Preheat oven to 325°F (160°C) if not already. Add 1 cup of vegetable stock or water to the roasting pan around (not over) the pork to keep the environment moist and capture drippings. Place pork fat-side up on the vegetable bed. Tent loosely with foil and roast for 2 to 2.5 hours (about 25–30 minutes per pound) until the internal temperature reaches 185–195°F (85–90°C) for tender, shreddable slices, or 145–150°F (63–66°C) if you prefer firmer, sliceable roast. For sliced roast as requested, target 150–160°F (66–71°C) for tender but sliceable meat.

Baste and Brown

Every 30–40 minutes, baste with pan juices and the reserved tablespoon of marinade. During the last 20–30 minutes remove the foil and increase oven temperature to 425°F (220°C) to brown and crisp the exterior. If using optional glaze, brush lightly in the final 10 minutes.

Rest and Slice

Remove the pork from the oven when it reaches the desired internal temperature. Transfer the roast to a cutting board and tent loosely with foil. Let rest 15–20 minutes to allow juices to redistribute. While resting, skim any fat from the pan juices and strain into a small saucepan. Add butter and simmer briefly to meld flavors; adjust salt and pepper to taste to create a quick pan sauce or gravy.

Serve

Slice the roast across the grain into 1/4–1/2 inch slices for best texture. Arrange slices on a platter, spoon some pan sauce over the top, and sprinkle with chopped parsley. Serve with roasted vegetables from the pan and your choice of sides.