This oven roasted pork shoulder recipe is a great recipe to make on the weekend that you can prepare in the morning and let the oven do the heavy lifting throughout the day. Plus with this bone-in pork shoulder roast recipe, and will make the most tender and juicy pork roast.
The bone is filled with flavor that will be released while cooking. So, if you are thinking that you want to skip the bone, that is totally fine, but you might be missing out on some of that amazing flavors produced by the bone.
Also, since this is a budget-friendly pork recipe, it is a great recipe to make if you have a bigger family or are looking to feed a lot of people. Just make it up a day ahead of time and then reheat it and bring it to your get together or family event.
Serve this slow roasted pork shoulder with some of our Au gratin cheesy potato bake, strawberry spinach salad with homemade poppy seed dressing, honey roasted carrots, and some easy homemade cornbread! Your stomach’s will thank you later, maybe make sure to wear your comfy clothes. Haha.
Ingredients You Need to Make Our Oven Roasted Shoulder Recipe:
- Boneless pork shoulder
- Minced garlic
- Soy sauce
- Ground black pepper
- Dried thyme
- Dried rosemary
- Olive oil
- Dijon mustard
- Chicken broth
- Liquid smoke
- Onion, sliced
- Carrots, sliced
- Celery stalks, sliced
How To Make Our Oven Roasted Shoulder Recipe:
Before you start, make sure you have a good amount of time to make this roast. Depending on the size you will need anywhere from 3 to 10 hours to properly roast the pork shoulder.
When you are ready to start baking, preheat the oven to 450 degrees.
Then in a small bowl, combine the minced garlic, soy sauce, salt, pepper, dried thyme, dried rosemary, olive oil, dijon mustard, and mix it all together.
Now remove the pork shoulder from the packaging and rub the seasoning on all sides of the roast.
Once you have the roast well seasoned, place it on the roasting rack.
After the oven is preheated, place the roasting rack in the oven uncovered for about 20-25 minutes or until the top of the roast starts to turn slightly brown.
Then remove the roast from the oven and turn the temperature down to 240 degrees in the oven.
While the roast is out of the oven, pour the chicken broth and liquid smoke over top of the roast and then carefully place the vegetables on top and around the roast.
Once all of the veggies are in the roasting pan, cut a piece of aluminum foil and fold it in half and open it up placing the seam on top over the roast to create an aluminum tent for the roast.
When that is set, return the roast to the oven and let it cook for 2 hours uninterrupted.
After those first 2 hour, check the roast every hour or so and baste the roast carefully with the juices in the bottom of the roasting rack.
Add more chicken broth to the pan as needed to make sure that there is always liquid in the bottom of the pan to make sure the roast does not dry out.
Continue cooking the roast and basting it hourly until it is cooked all the way through.
The cooking time will vary depending on how big of a roast you have.
As a guideline, here are some cooking times:
4 lb roast: 3.5 – 5 hours
5 lb roast: 4 – 5.5 hours
6 lb roast: 4.5 – 6 hours
The pork roast is done cooking when the internal temperature is somewhere between 175-180 degrees.
Once it reaches the desired internal temperature, remove the roast from the oven, leaving the aluminum foil on and let it rest for 15-20 minutes.
Then just shred or slice the pork and drizzle some of the remaining juices over top and serve it with your favorite sides to serve with roast.
To Make Oven Roasted Pork You Will Need:
- Roasting rack (like THIS one)
- Aluminum foil
- Basting brush
- Fork and knife for cutting or shredding