About this Recipe
This slow-roasted bone-in pork shoulder recipe delivers tender, juicy, and flavorful meat with minimal effort. Seasoned with a blend of spices and slow-cooked to perfection, this dish is ideal for gatherings, meal prep, or a comforting family dinner. The pork is roasted low and slow, allowing it to become fall-apart tender while soaking up the rich flavors of garlic, onion, and a tangy broth. With a crispy caramelized finish, this pork shoulder pairs beautifully with your favorite sides. Perfect for 6-8 servings, this recipe requires just 15 minutes of prep and a few hours of hands-off cooking time.
Ingredients
Instructions
- In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, dried thyme, and dried rosemary.
- Rub the pork shoulder all over with olive oil, then apply the spice mixture, ensuring even coverage. Set aside to marinate while preparing the other ingredients (at least 30 minutes, or refrigerate overnight for deeper flavor).
- Preheat your oven to 225°F (93°C).
- In a large roasting pan or Dutch oven, scatter the onion slices and smashed garlic cloves as a bed for the pork.
- Mix the chicken broth, apple cider vinegar, and Dijon mustard, then pour the mixture into the pan. Ensure the liquid reaches about 1 inch up the sides of the pork.
- Place the pork shoulder on top of the onion and garlic bed.
- Cover the roasting pan tightly with foil or the Dutch oven lid.
- Roast in the oven for 6–7 hours, basting the pork with pan juices every 1–2 hours, until the internal temperature reaches 195°F–205°F (90°C–96°C) and the meat is fork-tender.
- Remove the pork shoulder from the pan. Tent it loosely with foil and let it rest for 15–20 minutes.
- Slice, shred, or pull the pork, and serve with the pan sauce drizzled on top.
- (optional) Garnish with fresh rosemary sprigs or serve with roasted vegetables, mashed cauliflower, or a side salad.