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 or slow cooker 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.
You can find this cut of pork at most grocery stores! Plus, you can store the leftovers in an airtight container to eat later. The cooking process takes a bit of time, but the tender meat will be worth it. There are tons of pork roast recipes you can make too such as pork sandwiches, pork tenderloin, and pork chops.
This is the easiest way we’ve found to make the best pulled pork recipe. You can also use these guidelines to make a boneless pork shoulder butt roast or a boneless pork shoulder roast that will be delicious with barbecue sauce! Having a meat thermometer will make this recipe even easier. It’s our favorite way to make sure it’s done!
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
Important Note For Cooking Pork Shoulders:
Cooking a pork shoulder roast that is full of flavor and falls apart isn’t hard, but it does take time. You are going to want to cook this cut of meat low and slow because the shoulder is hard-working muscle and is actually a pretty tough piece of meat.
Cooking it low and slow helps it to become incredibly tender and easy to shred. To make this roast, you will need a roasting pan with a rack.
If you don’t have a roasting pan, make your own by using cylinders of aluminum foil. To do this, simply roll three to five pieces of aluminum foil into sturdy, long and tight cylinders. Lay them across the bottom of the pan, mimicking the layout of a traditional rack. You can now cook your roast on that!
You just want your roast to be lifted from the bottom of the pan so that it cooks evenly all around. Taste of Home gives you even more insight when to use a roasting rack for baking too and what it does.
How Long to Roast a Pork Shoulder?
We like to use a chuck roast or rump roast – they are not only less expensive, but cook awesome in the Instant Pot.
Tasting Table gives you even more in depth information on the cuts of meat to use for pot roast if chuck or rump roast is not available to you!
How Long Do You Cook a Pot Roast For In the Instant Pot?
It depends on the size of the roast. A rough estimation is 75-90 minutes per pound of meat. In order to give you a nice crust on the outside and fall-apart meat on the inside, we are going to cook at a high heat for a short time and then slow roast it for the rest of the time. With slow-cooked oven roasts, start the oven at 450 degrees and cook it at that high temperature for 20 minutes. Lower the temperature down to 240 degrees.
Then depending on how much the roast weighs will determine how long to cook it:
- 3 lb roast: 3-4 hours
- 4 lb roast: 3.5 – 5 hours
- 5 lb roast: 4 – 5.5 hours
- 6 lb roast: 4.5 – 6 hours
- 7 lb roast: 5 – 6.5 hours
- 8 lb roast: 5.5 – 7.5 hours
- 9 lb roast: 6 – 8 hours
- 10 lb roast: 7.5 – 9 hours, possibly up to 10 hours
Every single roast is different and every oven will cook a little differently, so use the outlined times as a guide. Start checking your roast at the first time mentioned and then go from there until your pork roast is so tender that it falls apart.
You want the internal temperature of the pork roast to be somewhere between 175 – 180 degrees.
Bone-in VS Boneless Pork Roast?
A Bone-in roast will take a little longer to cook and the bone is also included in the total weight of the roast. Some prefer a bone-in because they say that the bone gives it more flavor, but a boneless pork roast will be full of flavor as well. The thing that makes the biggest difference in flavor is how you cook it.
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Save More Pork Recipes to Make Later!
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The Best Sides to Serve With Any Roast:
- 20 Minute Skillet Refried Beans
- Instant Pot Green Beans Recipe
- Slow Cooker Corn On The Cob Recipe
- Red Potato Salad Recipe
- Make-Ahead Mashed Potatoes Recipe
- Easy Pan Butter Biscuits Recipe
Oven Roasted Pork Shoulder Recipe
- 4-6 pound boneless pork shoulder roast (could also use bone-in)
- 2 Tablespoons minced garlic
- 1 Tablespoon soy sauce
- ½ Tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 Tablespoons olive oil
- 1 Tablespoon Dijon Mustard
- 2 cups chicken broth more if needed
- 2 Tablespoons liquid smoke
- 1 onion sliced
- 2 carrots sliced
- 2 celery stalks sliced
- Preheat the oven to 450 degrees.
- In a small bowl, combine garlic, soy sauce, salt, pepper, thyme, rosemary, olive oil, and mustard.
- Rub seasoning mixture on all sides of the pork roast.
- Place a rack inside a roasting pan and place roast covered in rub on top of the rack.
- Cook uncovered roast in preheated oven for 20-25 minutes or until the top starts to slightly brown.
- Remove roast from oven and lower heat to 240 degrees.
- Pour chicken broth and liquid smoke over roast and add vegetables on top and around roast.
- Make a tent out of aluminum foil to put over the roast and return to the oven. Let the pork cook for 2 hours uninterrupted, but then start checking every hour or so and baste the roast with liquids from the bottom of the pan. Add more chicken broth to the pan if needed (you want liquid in the bottom the whole time so that the roast doesn't dry out).
- The cook time will vary based on the size of your roast and your oven, so that's why it's recommended to start checking and basting your roast hourly. As a guideline, here are some cooking times:4 lb roast: 3.5 – 5 hours5 lb roast: 4 – 5.5 hours6 lb roast: 4.5 – 6 hoursThe roast is done cooking when the internal temperature somewhere between 175-180 degrees.
- Remove the roast from the oven, but keep the aluminum foil tent on top and let the roast rest for 15-20 minutes.
- Slice or shred the pork (it should almost be falling apart at this point) and then drizzle with some of the pan juices.
- We love to serve it with some type of potatoes, corn bread casserole, and a vegetable. Enjoy!
- A Bone-in roast will take a little longer to cook and the bone is also included in the total weight of the roast. Some prefer a bone-in because they say that the bone gives it more flavor, but a boneless pork roast will be full of flavor as well. The thing that makes the biggest difference in flavor is how you cook it.
- Roasting Rack
- Aluminum Foil
- basting brush
- Fork and knife for cutting or shredding
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.