Slow Roasted Pork Recipe
Make Slow Roasted Pork Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Roast
Aromatics & Braising Liquid
Finishing
Method
Prepare Pork and Rub
- 1
Trim and dry
Pat the pork shoulder dry with paper towels. If there is an overly thick fat cap, trim it to about 1/4 inch thickness so it renders but still protects the meat.
- 2
Make spice rub
In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, and dried oregano. Mix until uniform.
- 3
Apply rub
Rub the pork all over with olive oil, then massage the spice rub into all surfaces, ensuring the seasoning gets into any crevices. Let rest at room temperature for 30 minutes (or refrigerate up to overnight, uncovered, for a crisper exterior).
Assemble for Slow Roasting
- 4
Preheat oven
Preheat the oven to 275°F (135°C). A low oven temperature ensures even slow roasting and tender meat.
- 5
- 6
Add liquid and herbs
Pour the apple cider vinegar and chicken broth into the pan (the liquid should reach about 1 to 1 1/2 inches up the sides of the pan, not covering the pork). Add the bay leaves and thyme sprigs to the liquid.
- 7
Place pork in pan
Set the seasoned pork shoulder fat-side up onto the bed of aromatics. Tuck any loose herbs or garlic around the roast so flavors infuse the meat as it cooks.
Slow Roast
- 8
Roast uncovered (initial)
Place the Dutch oven or roasting pan, uncovered or with lid slightly ajar for some steam escape, into the preheated oven. Roast at 275°F (135°C) for 3 hours.
- 9
Baste and continue roasting
After 3 hours, carefully spoon some of the pan juices over the pork to baste. Continue roasting for another 1.5–2 hours, checking every 30 minutes and basting as desired, until the internal temperature at the thickest part reaches 195–205°F (90–96°C) and the meat is very tender and pulls apart easily.
- 10
Optional finish for crust
If you prefer a darker crust, increase oven temperature to 425°F (220°C) for the final 15–20 minutes, watching closely so the exterior caramelizes but does not burn.
Rest and Finish
- 11
Rest
Carefully transfer the pork to a cutting board and tent loosely with foil. Let rest for 20–30 minutes to allow juices to redistribute.
- 12
Make pan sauce (optional)
While the pork rests, place the roasting pan on the stovetop over medium heat. Skim excess fat from the surface, then simmer the pan juices and aromatics 5–8 minutes to reduce slightly. Strain into a bowl, taste, and season with salt and pepper if needed. Optional: whisk in 1 tablespoon cold butter for gloss.
- 13
Shred or slice
Remove and discard bay leaves and thyme stems. Using two forks or meat claws, pull the pork into large shreds or slice against the grain into thick pieces. Mix with a few tablespoons of the pan sauce or serve sauce on the side. Sprinkle chopped fresh parsley on top.
- 14