Go Back
+ servings

Oven Roasted Pork Shoulder Recipe

Wonderfully savory and perfectly tender, our oven roasted pork shoulder recipe will make the best family dinner! You can make this slow roasted pork shoulder with tasty spices and seasonings, you’ll be dying to eat by the time it is done roasting.
Prep Time20 minutes
Cook Time6 hours
Rest Time20 minutes
Total Time6 hours 40 minutes
Course: Main Course
Cuisine: American
Keyword: Bone-in pork shoulder roast recipe, Budget-friendly pork recipe, How long to roast a pork shoulder, Slow roasted pork shoulder
Servings: 8
Calories: 273kcal


  • Roasting Rack
  • Aluminum Foil
  • basting brush
  • Fork and knife for cutting or shredding


  • 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 hours
    5 lb roast: 4 - 5.5 hours
    6 lb roast: 4.5 - 6 hours
    The 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.


Calories: 273kcal | Carbohydrates: 4g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 926mg | Potassium: 574mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2570IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg