Roasted Pork Shoulder Recipe

Trim and dry

Pat the pork shoulder dry with paper towels. Trim any excessively thick external fat if desired, leaving a thin fat cap for flavor and moisture.

Make dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, onion powder and brown sugar. Stir to blend evenly.

Apply oil and rub

Rub the pork shoulder all over with olive oil. Rub the minced garlic, chopped thyme and rosemary onto the surface, then apply the dry rub mixture, pressing it into the meat to form an even coating.

Marinate (recommended)

Place the seasoned pork in a large container or tray, cover, and refrigerate for at least 2 hours or up to overnight to allow flavors to penetrate. If short on time, let sit at room temperature 30–45 minutes before roasting.

Bring to room temperature

Remove the pork from the refrigerator 30–60 minutes before roasting so it reaches near room temperature for more even cooking.

Preheat oven to 325°F (160°C). Arrange the quartered onion, carrot chunks, celery and bay leaves in the bottom of a large roasting pan or Dutch oven to form a rack for the pork and to flavor pan juices.

Place the pork shoulder fat-side up on top of the vegetables. Pour apple cider vinegar and 1 cup water or low-sodium chicken stock around (not over) the pork to maintain moisture and catch drippings.

Roast low and slow

Cover the roasting pan tightly with a lid or aluminum foil. Roast in the preheated 325°F (160°C) oven until the pork reaches an internal temperature of 195–205°F (90–96°C) and is tender enough to pull apart, about 3.5–4.5 hours for a 4 lb shoulder. Start checking at 3 hours for doneness and pull when a fork or probe meets little resistance.

Optional high-heat crisp

For crisped exterior, remove the foil or lid during the last 20–30 minutes of roasting and increase oven temperature to 425°F (220°C). Watch closely to avoid burning; fat will render and skin or exterior will brown and crisp.

Rest

Remove the pork from oven and transfer to a cutting board. Tent loosely with foil and let rest 20–30 minutes to allow juices to redistribute.

Shred or slice

Using two forks (or meat claws), pull the pork into large shreds for pulled pork, or slice against the grain for slices. Skim excess fat from the pan juices if desired.

Serve

Serve the pork with pan juices spooned over, and garnish with chopped fresh parsley. Use for sandwiches, tacos, or plated portions.