Best Pork Shoulder Roast

I was talking with my friend Chris about perfect meals for entertaining, and we went though the usual suspects: lasagnas, chili, tenderloins, and then he mentioned to me that his favorite  go-to entertaining dish was a pork butt or shoulder.  We talked about the best way to cook a pork shoulder roast: basically just letting it slow cook in the oven for ages at a very low temperature so  that it practically falls apart.

Slicing Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

How to Cook Pork Shoulder Roast

Chris told me that long ago a chef has explained to him that meat likes to be cooked at around the temperature that it reached when it is done.

While I don’t think that is always the case at all (flame kissed steaks and burgers anyone?), it made nice sense when I thought about it in terms of a big tough hunk of meat, like this boneless pork shoulder roast, which needs low and slow cooking to make it turn from impossibly tough to tender.  No amount of trying to rush the process will help, you’ve got to keep the heat low and the time long. 

Pork Butt Roast

You can also make this recipe and others like it with a pork butt roast or Boston Butt pork roast, which are actually also from the shoulder area, a little further up, but essentially a similar cut of meat.  

Fall-Apart Roasted Pork Butt with Rosemary, Mustard and Garlic

Slow Cooking Pork in Oven

When you slow cook pork shoulder in the oven, boneless or bone-in, you have a lot of flexibility, which is a delightful thing when entertaining.  In fact, the cooking time at this low temp could be stretched by an hour or two, and the roast wouldn’t be any worse for the wear.  So you can literally plunk it on the table whenever everyone is ready to eat. 

Fat Side Down or Up?

And even though this recipe calls for boneless pork shoulder, which is a bit easier to cut, you can use bone-in pork shoulder which will cook in about the same amount of time. The instructions call for the fat side to be down in the pan, which give the top the chance to get a nice crust, but it really doesn’t matter. Some people like the fat on the top, which kind of bastes the pork as it cooks, but then you have less crusty surface. Your call, you won’t go wrong.

The best part?   This is free time you can spend reading, dancing, sleeping, cleaning a closet, saving kittens from trees.

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

A super tender slow cooked marinated pork shoulder roast recipe that is amazing on its own, and also can be used in so many ways.

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Low and Slow and Flexible

The flexibility of this recipe bears repeating, because it’s one of the best things about this dish. You can leave the roast in the very low oven for another hour or two or even three with no repercussions.  The pork is roasted uncovered so that it gets a wonderful crusty brown exterior, while the inside becomes fall-apart tender.

If you feel like it needs a bit more browning or caramelization at the end, turn the heat up to 450°F. for 15 minutes before pulling it out of the oven. Make sure to let it rest for a bit so that the fibers can relax a bit, and the juices re-group.

And do know that if all has gone as planned, the meat will be so tender that the slices won’t hold together.  That’s part of the appeal.

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

For a Smaller Pork Shoulder Roast

If your roast is smaller than 6 pounds, you can still use the recipe fully successfully, just shorten the cooking time slightly. You still want to start it at high heat, in a preheated 450°F oven. Roast the pork for 20 minutes, then turn the heat down to 250°F and continue to cook for 4 to 7 hours until the middle of the roast registers 180°F on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout.

  • For a 3 pound pork roast, start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 4 to 5 hours until the middle of the roast registers 180°F.
  • 4 pound pork roast: Start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 4 1/2 to 5 1/2 hours until the middle of the roast registers 180°F.
  • 5 pound pork roast: Start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 5 1/2 to 7 hours until the middle of the roast registers 180°F.
Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

For a Larger Pork Shoulder Roast

A larger pork roast still starts with a short burst of high heat roasting, then is cooked low and slow for a longer amount of time. Again, you want the meat to be falling apart tender. Every piece or pork and every oven is different, so use the below time ranges as a guideline, start checking at the shorter end of the cooking time, and if you need to let it go longer to get tender, that’s fine. Once it begins to get tender check every 30 minutes until it is fully tender and falling apart.

For anything larger than a 6 pound roast, you will want to add another half of the marinade ingredients to the blend. If you have a 10 pound or larger roast, you’ll want to double the marinade.

  • 7 pound pork roast: Start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 7 to 8 1/2 hours until the middle of the roast registers 180°F.
  • 8 pound pork roast: Start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 7 1/2 to 8 1/2 hours until the middle of the roast registers 180°F.
  • 9 pound pork roast: Start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 8 to 10 hours until the middle of the roast registers 180°F.
  • 10 pound pork roast: Start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 8 1/2 to 10 1/2 hours until the middle of the roast registers 180°F.

Substitutions for Anchovies

I fully recommend the use of anchovies in the marinade, which don’t add any kind of strong fishy flavor, but rather a depth of overall flavor which I promise won’t taste like anchovies. If you don’t have them, or don’t want to use them, you can sub in 2 teaspoons fish sauce, 3 teaspoons minced capers, or even 2 teaspoons soy sauce.

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

What to Serve with Pork Shoulder Roast:

Leftovers are brilliant.  So endlessly useful to make amazing quesadillas, enchiladas, burritos, soups, stews, sandwiches, and so on.

Serve Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic with:

Other Pork Recipes:

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Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.
Yield: 12 People
Prep Time 20 minutes
Cook Time 6 hours
Marinating Time 2 hours
Total Time 8 hours 20 minutes

Ingredients

  • 2 tablespoons chopped garlic
  • 3 anchovies, rinsed
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • ¼ cup olive oil
  • 2 tablespoons coarse Dijon mustard
  • 1 6-pound boneless pork shoulder trimmed of excess fat and tied

Directions

  • In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
  • Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
  • When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
  • Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

Nutrition Information

Calories: 333.64kcal | Carbohydrates: 0.75g | Protein: 51.55g | Fat: 12.39g | Saturated Fat: 3.09g | Cholesterol: 136.68mg | Sodium: 539.9mg | Potassium: 869.92mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 9.75IU | Vitamin C: 0.49mg | Calcium: 22.27mg | Iron: 2.17mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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Comments

  1. i just made this today and my meat-cooking veteran mom just said that this was the best roast she’s ever had, i could cry!

    i had a 3 lb 9 oz pork butt, and no anchovies…or dijon mustard!! but i was determined. i didn’t even have soy sauce, so i used coconut aminos and regular yellow mustard instead of dijon, and marinaded overnight (def a must!!!!!!) and cooked it uncovered for five hours exactly (after the 450 bit) and it was so perfect oh my goodness. piercing the meat thermometer in was like piercing thru butter….

    cant wait to try this method again!!! thank you for this amazing incredible show-stopping recipe !!!

  2. Delicious. I just marinated it and then popped it into a slow cooker for 7 hours. It was delicious. Had a piece of shoulder pork with bone in.

  3. This recipe, is by far, the most delicious pork shoulder slow cooking recipe I’ve ever had. I am a huge fan of mustard, and I personally add horse radish to the mix of what she suggests when you sont have sardines (I never do) and its amazing! 15/10.

  4. My roast is currently in the oven thinking about its life. I will come back to change this rating if need be, but I don’t know how the roast could be anything but divine. This marinade is honestly to die for, and I’m usually an anti-anchovier lol. Salty to snack on alone (don’t ask), but that’s part of its purpose. It’s a 5 star taste for my palate; thanks for sharing!!

  5. Amazing! Made with some garlicky broccolini, both my boys said, this is the best pork I’ve ever had, can’t beat that endorsement! Will definitely make again! Thank You

  6. Looks great and I’m sure it is from all the reviews, but no au jus? Have you ever made it from pan drippings? Are there any?

  7. Fantastic pork roast…the best I’ve ever made, sort of mojo style…and the easiest too!

    It’s great sliced cold the next day or shredded and used in anything that calls for pulled or chopped pork (BBQ sandwiches, tacos, etc.).

    1. Yes, but because of the low cooking temperature the vegetables won’t get as nicely caramelized as they do at higher temperatures. I would add them during the last 2 hours of cooking time so they don’t get too soft.

  8. I made this for my family and it was delicious! I’d like to make it for Easter but we are having lunch and I’m worried about getting it in the over soon enough. If I make this the day before, can I warm it up in the oven? Would it be best to cut it into slices or leave it whole?
    Thank you!

    1. yes! you can leave it whole. reheat it tented with foil in a 250 oven for 40 to 50 minutes. then let it sit for 10 minutes, and slice.

  9. The Pork is amazing, I did not add the anchovies, My daughter and i make this for all occasions for our family and they love it, So thank you for the recipe !!!!

  10. I’m looking forward to making this roast for Easter (lunch). I’ll probably need to get up in middle of the night to put it in the oven!
    I don’t have a food processor. Will just mixing thoroughly do the trick for prepping the marinade or do you have other suggestions?

  11. Made this tonight with the Brussels sprouts and kale side. Everything was delicious! I used fish sauce instead of the anchovies. We ended up having to marinate it for two days. It was divine!

      1. yes! use half the amount of regular table salt as is called for for kosher salt – the finer grain means that the table salt would be too “salty” if you added the whole amount. And you can use either mustard.

  12. My family and I really enjoyed it. Great flavor. I didn’t have dijon mustard so I used spicy brown mustard I also put the shoulder on a roasting rack. Below the roast I place a container of vegetable broth and chicken broth. I put in red potatoes, carrots, and celery. I should have put in some bay leaves and other spices to the broth but wanted this recipe to shine through. Will make again.

    1. Did you leave it uncovered in the oven? For how long and at what temp? Your version with the veggies sounds perfect :)

  13. I forgot to lower the temperature to 250 degrees and it was in the oven for an hour before I realized it. Can I save this roast and how?

    1. turn it down to 250 asap! and just let it go for another 3-4 (5?) hours…and hope for the best. and let me know!

  14. rosemary and garlic and olive oil are the secrets, mustard is critical flavor combiner I used standard french’s yellow and worchestershire sauce for the salt, anchovie and umami soy. the blender is necessary to make it work as a stable paste. mine had a watery liquid after 90 minutes I spooned it over the roasted to make the crust more waterproof. Put the temperature in the oven to 245 degrees and left it nine hours cooking. Sorry no internal thermometer for checking. Used to make super bahn mi sandwiches crispy french rolls crunchy pickled carrots and mild radish slices fresh cilantro if you like or parsley yummy yummy

  15. I made this with a 4 lb pork shoulder roast. I don’t care for rosemary or anchovies, so omitted them. It was fabulous! So tender and flavorful. It was in the over at 450 for 20 minutes, then 260 for 4 hours.

  16. I made this yesterday and it was so good – tasty, tender and looked just like the picture. I had a 3 pound bone-in shoulder with a nice fat cap. My only change was to omit anchovies and mustard (don’t like either) and add Worcestershire sauce. The shoulder was cooked fat side up following the cooking directions exactly. This recipe is a keeper.

  17. Delicious and fall-apart tender. We’ve been making pork shoulder in the slow cooker or instant pot lately, and I had forgotten how delicious the crispy outside could be. Good enough for company, and so easy.

  18. Fall apart tender and moist it was! I made it for a small birthday gathering and we couldn’t even slice it since it fell apart, which wasn’t a bad thing. People loved it! You couldn’t really taste the anchovies and I used more garlic and mustard. My 9 pound shoulder baked about 9 hours (my oven is tempermental), the bark all around was crispy (I set it on a rack in the pan), so mist and tasty! It fed 7 people plus they were all able to take some home! Definitely a needed recipe! Thanks for sharing it Katie!

  19. I don’t have a meat thermometer, since I very rarely cook meat in the oven. But I currently find myself in possession of a 6lb bone-in pork butt (gifted to me by someone who was going out of town). I’d like to try this recipe; would it be ill-advised to do it without being able to check the internal temp?

  20. This recipe was perfect!! I haven’t made a roast in years. Tried this tonight and it was perfect. Spoiled the paste and let it sit overnight in the fridge. 8 lbs hit the 180 in about 6 hours using convection roast. Everyone loved it. Ty!!!!!

  21. I thawed over night and roasted a 4lb Boston butt this morning. This roast turned out fabulous. I didn’t have fresh rosemary, so I used a few sprigs of fresh thyme and maybe a teaspoon of dried rosemary. I used the fish sauce that I had already. My roast sliced up beautifully as I prepared portions to share with family members. Thank you for sharing this recipe with us, I can’t wait to cook another one and share it with more family and friends.

  22. Made this yesterday. Only pork shoulder available at my local butcher was bone-in, but this worked fine and gave great flavor. Incredibly tender and flavored all the way through. The anchovies are a must and leaves no fishy taste at all nor did it make the roast salty. Used my Le Creuset large braiser and created great fond. The flavor reminded me of Porchetta, which only means good things!

  23. I’m making this in a roasting oven, can I add potatoes & carrots? Would I need to add them at the start, or later once the roast has cooked a bit?

  24. I have a close to 9-pound pork butt in my fridge, waiting to marinate and roast this in my oven. My question is, is it okay to marinate it for more than 24 hours? Like 48 hours instead? I even bought anchovies in a tin!

    I look forward to making this for a birthday party this coming Saturday. I will let you know how it turns out and what guests will say. Thank you.

    1. 48 hours would be just fine! let me know how it goes!! and you might need to add a couple of hours to the cooking time – just make sure it is fall apart tender when you take it from the oven.

      1. Two more hours than the 8-10 for the size I have?

        Oh, to be sure! I’ll make sure it’s fall-apart tender before I bring it to the party. :-) I can’t wait to see and taste the finished product!

      2. My question went poof after awaiting moderation.

        Again, do I add two more hours to the 8-10 hours already suggested for a 9-pound roast? It’s good to know so I can manage my time appropriately to be sure it’s fall-apart tender. Thanks again.

  25. Excellent dinner! Crust of meat and gravy was amazing. I left out the anchovies, but placed apple slices on top of roast. I bought a 7 lb roast which was on sale. I left it on for 8.5 hours, but I could have left it on for another hour and I think it would have been fine.. I placed it on a broiler pan fat side down.

    Way too much for 2 people for even two dinners and a lunch. I wish you attached more ways to fix left over meals from the remaining pork. I experiment with cooking now that I am retired and have more time to cook.

    1. A few ways I use leftovers: I make pork nachos (yummy), add bbq sauce for sandwiches (top with coleslaw), add to baked beans, or pork tacos. I hope this helps.

    1. You stir it in after blending the marinade in a food processor, so if you are using corase grain mustard, the mustard seeds keep their pop!: “In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.”

  26. This is so flavorful and delicious. I am so glad to have another pork shoulder/butt recipe to make besides carnitas.

  27. Great recipe. I used a 10lb roast and turned up the heat to 450 two times to get that char. It took about 7.5 hours. Used fish sauce instead of anchovies. Thanks so much for the recipe.

  28. Pork shoulder butt roast was on sale this week, and I’d like to try this recipe. I was trying to decide if I should use a rack in the roasting pan or not, and if I should tie the roast with string to help it maintain shape? Thanks! Excited to try it!

  29. I’m so excited! I got the roast in the fridge marinating right. one quick question, once I turn down the heat to 250 do I leave the roast uncovered throughout the whole cooking time??

  30. Wow, this looks amazing! I want to make it for a big group and I have 4 roasts that average 10 pounds. My question: I have access to a commercial convection oven — can I make this in there? And if so, would you suggest putting each roast in its own roasting pan, or use larger rectangular roasters that can hold two of the roasts?

    Super excited to have found this site! Looking forward to trying the recipe. :)

    1. as long as the roasts don’t touch in the pan, you can combine two in one roasting pan. And yes to the convection oven – make sure the heat doesn’t go above 250°F 275°F after the initial browning. You’ll probably be good to take the roasts from the oven about an hour before you would in a regular oven, but because you are baking a bunch of them you’ll have to keep checking – a fuller oven can lower the temperature and raise the cooking time, but convection speeds up the cooking time, so you’ll just need to pay attention and see when the internal temp of the meat is 180°F and the roasts are falling apart. let me know how it goes!

  31. This was an excellent recipe. I’ve been wanting to create the Sunday dinner from my childhood. The menu had a pork shoulder cooked to perfection with gravy and mashed potatoes. This roast exceeded that. It was moist, tender, and so tasty. I had drippings to make a yummy gravy. I followed the recipe exactly, which is a challenge for me sometimes.

    This was a great departure from pulled pork, chili verde, and posole
    Thank you! I’ll be looking at more recipes on your site. I’m an adventurous cook.

  32. I typically use my slow cooker for pork roasts because they always came out dry/overcooked when done in the oven. But honestly, I’ve never been a fan of the flavor when done in the slow cooker. No matter how much spice, herbs, or sauce I throw in, the meat always tastes ‘meh’. And I love that I can have a meal ready for the table when I get home from work. I was off today, so decided to give your recipe & cooking method a try. SO glad I did. This by far, is the best pork roast we’ve ever had, and if my 3 picky kids like it, it’s definitely a winner. The crust was the BEST, but inside was tender & juicy. Not dry at all!! While it required a little more planning & effort than throwing it in the slow cooker, this is how I’m going to do pork roasts from now on. I served it with a mixture of roasted cauliflower, yam, & baby potatoes, and homemade cornbread. Thank you for sharing!!

  33. I made this for dinner tonight and it was delicious. I unfortunately didn’t have anchovies so substituted capers but I look forward to making it again with the anchovies.

  34. Best roast I have ever had. My wife said it is the best food I haver ever made, and my inlaws haven’t stopped asking when I’ll make it again. I substituted a couple of tablespoons worcestershire sauce for the fish. Other than that followed recipe. Again, it is amazing!!

  35. The paste smells so good! I’ve got a 4 lb pork shoulder roast. Might you have a suggestion on how I adjust the time? Thank you!

    1. start checking an hour and 1/2 before the recommended cooking time, but make sure it’s fall apart tender – that’s the key!

  36. Excellent!
    Timing was off because ovens are different, so the best is to pit a thermometer in the roast (on a wire to an external one), and set it to the temp you want.
    It was incredibly juicy on the inside, crispy on the outside, and wonderful flavor from the marinade!
    Thank you!

  37. We have made this multiple times now and it’s been outstanding each time! We love it because leftovers are so versatile. You could pick Mexican, Italian or even Asian and this pork seamlessly transforms into yummy meals. Our college son had it for the first time this weekend and stated it’s the best pork he’s ever eaten. It is now his requested meal for when he visits! He ate it with his eggs thus morning!! lol

  38. I made this one last night, and oh my what a treat! We had a 3lb pork shoulder roast in the freezer and after thawing it in a pot of cold water for about 6 hours I dried it and slathered it in the marinade. I then wrapped it tightly in plastic wrap and put it in the fridge overnight. About the marinade, we have a member of the household who is allergic to fish so anchovies are out. I substituted about a teaspoonful of a really wonderful concentrate from Acid League called Wild Mushroom Starter 002 which I think added the depth of flavor that anchovies provide. We love garlic around here so I think I doubled that in the marinade. While cleaning up after dinner my wife and I stood at the platter of roasted pork and kept picking away at the bits of crust that had fallen away. It is one of the best bites we have had and we will certainly make this one again. Thank you!

  39. Quick question on the internal temp of 180F. I smoke a lot of bone-in pork shoulders. To get the desired tenderness, most bbq-ers take the pork to closer to 203F. That yields the true “pulled pork” texture that most people associate with bbq. In this instance, does the 180F give you enough tenderness?

    1. Roasted a 7.3 pound shoulder following directions, 8 hrs. & 15 minutes.The sauce is to die for however, my roast came out very dry. I roasted it fat side down. I suppose that does make a difference. I will try again in the future.

  40. My husband, who doesn’t really care for pork, LOVED this recipe. I got a 3lb pork butt because it was on sale. I followed the recipe’s directions for a 3lb roast, but made enough marinade for a 6lb roast. (I subbed 2 tsp worcestershire sauce for the anchovies) I roasted it for 20 min at 450 F and then 4 hours at 250 F. I kept the oven closed the entire time and the mustard sauce made a gorgeous brown crust. The meat thermometer came out at 180F the first time I checked.

    While the pork was resting, I turned up the oven heat and baked some cornbread. On the stove I sauteed diced sweet potatoes in one pan and made brussels sprouts with bacon, garlic, and onion in another.

    I also cut the roast into thick slices so the mouthfeel would be similar to a steak, which is my husband’s preferred meat.

  41. I hadn’t made pork butt prior, but your recipe was so perfect and delicious, that I plan on buying this cut more often. I changed the recipe according to what I had:
    – only dried herbs
    – more garlic because we love garlic
    – regular Dijon mustard
    – fish sauce per your recipe

    The pork was super tender and flavorful! We served it with some plain white rice, no barbecue sauce needed. Thank you Katie for this WONDERFUL recipe! Note: This slow cooking in the oven technique was newer to me but I am excited to keep cooking meats this way.

  42. Katie,

    Thnx for this tried and true simple recipe. Perfect for a 74 year old guy cooking for
    wife and family. We have a couple of rosemary bushes that thrive all winter here in Osaka
    so I’m always looking for a recipe that calls for fresh rosemary. After three hours I added
    a cut up turnip, which took a whole hour to cook at 250F (120C).

    Larry

    1. The rub was amazing flavor (and I am not an anchovy fan)!!! Cooking to 180 seemed to be too much. We will probably take it out earlier next time. Thanks for the recipe!

  43. Great recipe! A keeper! I was a little worried about the anchovies in the marinade however, without being at the forefront they added to the taste beautifully. The roast was moist, tender and just delicious. Highly recommend you try it!!

  44. Absolutely wonderful Recipe. I subbed anchovy paste for anchovies, and my ten pounder was done in about 7 hours. The flavor, texture, everything is perfect. Thank you for a great recipe!

  45. This pork roast recipe is the absolute BOMB! So easy and so good. My husband went on and on how good it is. I followed the recipe to a T except for the fact I only had regular Dijon on hand so that’s what I used. Just delicious. My new go-to pork roast recipe. Thank you, Katie!

  46. A pork should be removed from the oven at 205° (probing for tenderness is helpful)Let the butt rest for at least 30 to 45 minutes tented with foil. Anything longer than 45 minutes needs to be tightly wrapped in heavy duty foil and wrapped in towels and set in a cooler for a few hours. My wife can attest to that fact when she took a rested pork butt (2hrs) out to be pulled and it was still too hot to handle with bare hands. The meat will be safe to consume at 140° or above.

  47. I made this to give to my daughter in law for her family visit. Only marinated for 2 hours—They raved about it!! I also made the mashed sweet potatoes and green beans. Winner! I’m sad I didn’t get to eat it, so I’m making it again soon, for me!

  48. Rave reviews from all on this pork butt! The crust was absolutely perfect and the flavor was delicious. I used what I had on hand so a couple of minor tweaks; used fish sauce in place of anchovy, a combo of Dijon and ground mustard, added cumin seed and some crushed red to the marinade slather. Your recipe will now be the way I make my butt, a winner!

  49. I’m giving this a shot. got it marinating as I type. I absolutely despise rosemary/anything rosemary infused…but I was entertained by your delivery of this recipe-hilarious!…and lured in by the simplicity. I left the rosemary out of the equation, used fish sauce instead of anchovies( didn’t have any on hand) and I added cumin and a bit of onion powder. I love cumin on pork/beef but then I panicked wondering if it would go with the fish sauce! Taking a chance there- fingers crossed! I’m making this for our once weekly get together with my mom and brothers and all of our kids tomorrow night! going to serve it with dinner buns and some good slaw. Will report back soon!

  50. I’m not the greatest cook, but this recipe had me feeling like a gourmet chef with how much my husband loved it. He was even skeptical of the anchovy marinade to start, but couldn’t get enough of it. I will certainly make this anytime I have to cook for people I want to impress!

  51. YES!!! Winner! Super easy. I found this recipe after I purchased the pork and my cut was barely 3lbs, but the notes and instructions made it easy to adapt the recipe. We love pork ribs, and this is another easy way to slow roast them. I am going to buy a large cut next time. This is so easy, it would be great for company.
    Thank you for such thorough instructions with adaptations. This one is going in my recipe binder – and I pinned it, of course!

  52. This was the bomb! So easy and amazingly tasty and juicy! Will definitely make again!! Thank you for this awesome recipe

  53. Thank you so much for sharing your ways of cooking a good roast. This has truly taught me what I needed on how to cook one. Thanks again.

  54. After reading all the reviews, I can’t wait to try this recipe! I’m wondering if it can be done in a toaster oven. I have a larger Breville with both convention and slow cooker settings.

    Any suggestions as to time and temp?? I welcome any suggestions or input!!

    Thanks in advance…

    1. I have never tried it in one of those freestanding Breville ovens but I am sure you could! Keep the temp as instructed! Let me know how it turns out.

  55. So delicious. Thank you so much for your recipe. Used a 3 lbs shoulder pork roast, didnt have any anchovies so i used the recommended fish sauce, capers and added the soy sauce as well, since i miss read it the or part. Cooked it for 5 hours. Best recipe ever. A keeper for sure. My 7 year old loved it too. One to add to the recipe book for sure.

  56. Used this method with a different marinade (Roy Choy’s mojo pork) for a Xmas party this year and it was a huge hit! Great website :)

  57. This recipe is awesome! I had a 6# Bone-in Pork Butt that I wanted to cook for Christmas Dinner. I used this recipe and it turned out to be the best I have ever made. I did the 450 bit starting at 10 pm Christmas Eve then turned down the heat and cooked for 8 hours at 250. The smell all night long was divine. I removed it from the oven around 9 am and let it rest. The Butt was tender and juicy with a flavorful exterior. To prepare for dining, I just returned it to a hot oven for 20 minutes then we sliced it at the table. I will definitely make this again when we get a Bone-in Pork Butt. Thank you!

  58. This was so good. Followed the recipe to the T. Had a 7 lb pork butt (shoulder). Nice crust and FLAVORFUL!! Will definitely be making this again! YUM!

  59. I love this recipe and planning to roast 2 separate boneless pork shoulder roasts for Christmas. One roast is 4.2 lbs and the other is 4.6. lbs. How long to roast? And should I double the marinade?

    1. double the marinade ( or make 1.5 times the amount). start checking an hour before the recommended end time for the larger piece of meat.

      1. Hi Katie
        should we use string to tie the meat??? I don’t see this listed in the recipe and so I might skip it??
        thanks

        1. actually it is tied (see note in the ingredient list) but that just helps it hold its shape, so if you skipped it it should have been fine! Let me know!

  60. In the oven; smells amazing. Serving to guests tonight. BUT! Tomorrow, the plan is for leftovers as sliders! Would love a recommendation for a chutney or jam that would compliment these flavors on the sliders?!?

  61. I made this recipe tonight and wow. Beyond my greatest expectations. Definitely adding this recipe to our regulars. We had to avoid the anchovies, used a type of Worcestershire sauce and a dollop of miso instead and it was delicious.

  62. Excellent recipe! I was a bit nervous using anchovies but I did and served it after it cooking overnight starting at 11:00 pm and was done around 10:00 am. Served it for a Christmas get-together and everyone loved it. Do not change a thing!

  63. I made this yesterday and can honestly say it’s the best pork roast I’ve ever served! I’m 70 and have been cooking since I was 15. I can’t believe it took this long to find a foolproof method for a delicious, fall apart tender roast. My husband is very happy that I “finally” got it right! Next time, I will make this for Company!

  64. I was hesitant about anchovies, I don’t think I’ve ever eaten them before. Went ahead and followed the recipe. OMG! It’s the best pork dish I’ve ever tasted! Followed the recipe exactly, cooked my 7 lb roast about 9 hours, and can’t stop eating it.

  65. We made. This recipe for thanksgiving and it was spectacular!!!!! Delicious!!! I love the flavor, the tenderness, the sauce oh my god highly recommend you will not be disappointed. Don’t believe make it and come back and comment

  66. Absolutely delicious- I used only salt, pepper, and oil! Raving reviews from everyone- thank you!! Oven roasted is the way to go!!!

  67. I’ve only ever used a slow cooker for a pork shoulder and it’s never been that great. I followed this recipe to the T, first time ever cooking with anchovies. It was amazing and my guests were raving about it. I cooked it fat down though I worried it would be dry, not at all! The crispy top and moist center was fabulous. The drippings didn’t really work out for me as it was pretty much just grease but it was fine without them. I used a 5lb bone-in which didn’t fully thaw in the fridge after 24 hours.
    I marinated it in the paste for nearly 24 hours and cooked for about 7 before it was at temp. Absolutely will make this again, probably as soon as I finish the leftovers. ;)

  68. This was delicious! The whole family liked it. It is important to make sure you have enough time, but well worth the planning.

  69. Beautiful recipe, easy, hands-off and results in a deliciously tender roast. I made it 3 weeks ago and am making it again today. So many ways to use leftovers in tacos, ragu over polenta, etc. In place of the anchovies which my husband abhors, I used coconut liquid aminos for real umami flavor. Highly recommend!

  70. This is a nice reliable method and sound recipe. I would not change much. Putting the meat on a rack might be nice to allow the bottom to crisp a bit more. Did a nine pound shoulder in about six hours using convection roast setting on a home convection oven at 250 after 30 minutes at 450. It gave about a pint of drippings which were 80% fat. The result is reminiscent of carnitas with a lot less hassle and mess. Adding orange and/or coca cola in some way could probably get it even closer to traditional carnitas.

  71. So good. Came out perfect. Didn’t have anchovies so I used capers and worchestershire sauce, also didn’t have Dijon so I used what I had, honey mustard. I covered in the rub, wrapped in plastic wrap and left in frig for almost 24 hrs. I have printed this recipe and will be making it again.

  72. Wonderful recipe! I didn’t have anchovies and did not substitute anything in their place, still think the rub was my favorite part of the dish! Had a 3lb roast that I let go for about 4.5 hours. Was tender, but not falling apart. Next time will let it go longer at the lower temp. Thank you!

  73. I was looking for a recipe for pork shoulder because it was on sale at the local grocery store. This recipe definitely exceeded my expectations! It was fabulous! I bought a 10-pound bone in pork shoulder butt. I doubled the topping/marinade and marinated it overnight (covered loosely with plastic wrap. Based on the directions I slow roasted it for 7.5 hours (after high heat for 30 minutes). I was a bit worried it would be overdone/dry because according to the recommendations below it could have been in oven another hour, however when I inserted the instant read thermometer after 7.5 hours, it was 200 degrees! Nevertheless it turned out fab-u-lous! My guests could not stop praising it–the flavors were superb! Thanks for a truly great recipe.

  74. What size should the anchovies be? At the market, I see small (3-4 cm) anchovies as much as big ones (12cm+).

  75. My 5.5 lbs bone-in shoulder was done in just 3 hours. I cooked it in a convection oven. It was wonderful but done about five hours early.

  76. Have made this twice now and it is absolutely delicious! Guests gave it 5 Stars! The second time I used a boneless butt roast and reduced the cooking time by an hour. I think you have the consider whether it’s a bone-in or boneless and of course the weight. I did not use anchovies, but substituted a mixture of 1/4 cup of Worcestershire and soy sauce, tablespoon each of finely ground coffee, lite brown sugar, dried onions bits, minced garlic, Thyme and Smoked Paprika. Can’t wait to make it again. Thanks so much for such a wonderful recipe!

  77. The best Roast Pork recipe ever. My husband is from Philadelphia and is an expert on roast pork. I have made it many times but this method is by far the best. He said it was better than his mother’s pork! Thank you, thank you, thank you!

  78. I have cooked pork shoulder dozens of ways, oftentimes smoking it for part of the cooking process. I was looking for a different approach and an actual recipe to follow. I say this because I’m a professional chef, and I usually just wing it and don’t usually google recipes.
    Boy am I glad I found this one!
    It’s absolutely wonderful!
    I love the robust delicious flavor!
    I didn’t have anchovies so subbed with fish sauce.
    I cooked fat side up.
    I seasoned liberally with cavenders Greek seasoning all over first.
    But other than that I stuck to recipe.
    Excellent ! Thanks so much for sharing this recipe!

    1. I’m sure you could, but I haven’t tried it, and not sure what the best settings would be – obviously the slow cooker setting, but truly not sure exactly how.

  79. This was absolutely delicious. The whole house smelled good for hours, and I cannot wait to try the leftovers tonight. Use the anchovies – gave a depth of flavor without being overly salty. Will make again soon!

    1. Just lowered the temp down to 250, subbed the anchovies with soy sauce… the house smells good already. Will comment back in 7 ish hours!

  80. Amazing! One of the best pork roast recipe Ever. I had a 4.7 boneless shoulder. I sear the roast at 450 for 25 mins and slow roast at 250 for another 5.5 hours with fat side up on a wire rack until internal temperature of 180 and then cranked up the temperature to 450 for another 10-15 mins. The roast was tender and very moist. I added a couple of diced carrots and potato wedges at the 3 hour mark but they were not fully cooked at the 5.5 hour . I took out the roast to rest and continue cooking vegetables for another 15 mins. Next time I will parboil the veggies before adding to the roast.

  81. Absolutely delicious. Thank you. What a refreshing change from the dreadful ,dry and tasteless pork roasts I have made in the past.

    1. it can definitely be made in a crock pot – you won’t get as much texture, and I would probably sear it before putting in in the slow cooker, but you can cook it on low for 8 hours!

  82. Why not put the pork shoulder roast in a crock pot for slow cooking? What difference does the oven make? Is it because the oven is a dry heat?

    1. exactly – you will end up with very tender but not wet meat inside, and a terrific crust when you cook it this way.

  83. This pork roast recipe is very good. Pork roast is a “Sunday dinner” favorite of mine since childhood. I make it a lot in fall and winter. I read this recipe and decided to try it. This marinade is quite flavorful. The oven method of starting at a high temp, then going low and slow works well with pork shoulder. The only variance I made was slicing a large yellow onion in thick slices, placed them in the bottom of my roasting pan for the roast to rest on. Then poured a little chicken stock in the pan to about half way up the onion slices. After skimming the fat, the drippings were delicious in my gravy.

    Note: I used a nine pound bone in pork roast. The recipe states to cook for eight to ten hours at 250 degrees. I questioned this and set my timer for only six hours, with the thought of checking for doneness at that point. (I do not like over cooked, dried out meat.) After six hours, my roast was perfectly fall apart tender. The top fat had melted down beautifully. One star reduction due to timing issue. Eight to ten hours would’ve rendered this roast inedible.

    1. Wow I’m so happy to have read your review before making my 9 lb. butt roast because I was also worried about the length if time needed to cook my roast today & concerned about overcooking it’s as well !!!!!!!
      I had planned on cooking it overnight but now I’ll cook it during the day in order to keep an eye on it closely!!! I’m currently brining it in your basic salt/sugar solution in fridge for about 3-4 hours. Thanks again!!!!

  84. Great recipe; key points Do NOT Miss –
    >Low and Slow is the way to go ! Don’t rush the roast
    >Season ahead and Rest – really makes the flavor (I chose a more neutral flavoring knowing I would have leftovers) (I would say this is the only optional step if you must skip one.)
    >Bring roast to room temp before cooking, allows the roast cooking time to be more precise
    >20 min on High (I did fat side up ) then 7 hours on low for my big roast – then a blast of heat at last
    >Rest for 20 before cutting allows for a better cut.
    >Skim the fat – use the pan drippings – I used a mushroom base and flour to make an Fabulous Gravy

  85. Turned out perfectly!!! I subbed with capers b/c I didn’t have anchovies. So yummy~ thanks for the recipe!

  86. This is the BEST recipe … made it today and I have never tasted such amazing flavours… the anchovies absolutely add a punch to this. Thanks so much for sharing

  87. Great recipe, and really seems fool-proof! I didn’t have anchovies, so used a combination of Worcestershire and soy, as was suggested. I had a huge 10 pounder and I cooked for 9.5 hours after the initial blast. It was incredible! I do prefer the fat side up, so I did it that way. Lastly, I made a traditional gravy using some of the fat for the roux and then the separated broth/drippings supplemented with some beef broth. The seasonings from the marinade gave the gravy tremendous flavor. Shredded the pork (with some little crispy fat bits) and served over garlic mashed with the gravy. Holy comfort food!

  88. I adore this recipe. I’ve made it about a dozen times and guests are always amazed at how delicious it is. My only modification is that I make gravy from the drippings by skimming off most fat, stirring in a couple tablespoons of flour over heat, and whisking in a couple cups of chicken stock until thickened.

    One of the great things about the recipe is the leftovers. They’re great just reheated, but also can be transformed into a second delicious dinner. Today, I used 2 pounds of leftover cooked pork in the NY Times’ chicken tinga tacos recipe (instead of chicken thighs). I added some chicken stock and cut cooking time in half. It is easy and the best taco I’ve ever had. I’ve also made the leftover pork into filling for green chili burritos, which is very easy and very good.

  89. Possibly the best piece of meat I’ve made. Very similar to a traditional German pork knuckle that I have been trying to mimic.

  90. I made this last night for dinner and it was delicious. I’ve never slow roasted anything, so I was a little nervous about getting the timing right, but it all came together just fine. I served it with roasted herbed potatoes and brussels sprouts. I deglazed the pan with some red wine and added broth and a corn starch slurry to make a nice sauce.

  91. This was sooo amazing my family requested it twice in one week! The second time we used leftovers to make tacos one night and nachos the next.

  92. This was fantastic. My boyfriend is a chef and almost never finds a recipe he can’t find fault with, but this one stumped him. It was SO flavorful. We’ll be making this again and again.

  93. Cooked this on the grill . The very best roast I have ever made. Marinade was perfect. Flavor perfect and fork tender…..finger lickin good!!!!
    Leftovers are tonight’s dinner. Can’t wait.

  94. It’s my 5th time making this and it’s always a crowd pleaser! I never have anchovies, so I omit those. Still delicious and I highly recommend!

  95. Ok – I saw in the comments how to use the slow cooker – sorry for the repeat question! On my tiny phone screen trying to search through the comments!

  96. Hey there – so excited to try this recipe and have my pork marinating. Unfortunately the power went out and my oven is electric. I can plug my slow cooker into the generator or I can cook slow and low on the bbq or some combination of the two. Do you have any advice? Slow cooker and finish on the grill maybe? I promise to try it again when I can do it properly and use the oven ;-)

    1. so sorry to have missed this timely question! either would have worked, or the combo – how did it turn out? which did you use?

  97. Wow, turned out fork-tender and scrumptious! Thanks so much for explaining why pork “TENDERloin” doesn’t turn out that way, or I would have kept trying in vain.

  98. Love, Love this recipe. Followed the recipe to a T and this is the most flavorful pork roast. I use the bone in pork shoulder usually an 8 lb roast. Beautiful crispy coating! If you can, don’t skip the anchovies, I think it gives so much depth of flavor for gravy ♡♡♡

  99. This is the best pulled pork I have ever had. I say pulled pork because we take it apart with a fork and have it on pizza or tortillas.
    And so easy! Marinade and oven do all the work for you.
    We literally make this once a week now since I discovered your recipe.
    Soooooooooooooo good!!!!!!

  100. It was amazing!! I made it for a dinner party and had absolutely no leftovers. The guests raved about how delicious this was. I will make this again for sure. Thank you!!

  101. Perfectly done, delicious ten-pounder was reduced to rubble. 2x ALL ingredients and followed roasting instructions precisely, chose fat-down even after a good trimming. Oven done: but,
    I can’t wait to smoke it next time!

  102. I have saved this recipe and used it many times! It SO good, temperature is perfect and falls apart. I just think about when I can make it again. Making it tomorrow in fact! And I am not someone who eats anchovies, but my goodness they are incredible in a paste! Highly recommend.

  103. Absoulutly the best roast I ever cooked or had, well worth the time. Thank you so much for this recipe. We will be eating on this for a few days, we made a big roast, wife and kids love it. thanks again

  104. We’ve used this recipe twice, but adapted with what was on hand – no anchovies and I used a spicy mustard. The first time was with a pork butt. It only marinated about 30 minutes, but we loved the flavor. I just used it on pork loin chops (thick cut, cooked on a George Foreman grill). This time I planned better and they marinated for several hours. Hands down, the best I’ve ever made! I think it would be great on a beef roast too! Thank you!

  105. This looks incredible! I’m so excited to try it. I was wondering if you have any tips on making this ahead of time, how best to store it, and reheat? We are prepping for a cottage week with a big family and a small kitchen and am looking to prep a few things in advance. Thank you!

  106. Terrific flavor absolutely fork tender and juicy low and slow trhe only way to go !!! Just pulled it out of the oven about 40mins ago and it rocked.

  107. Making this tomorrow but it’s too hot to use the oven for 5 hours. Can this be done in the crockpot??
    Thanx!

    1. I’m sure it can and turn out beautifully – I know others have done this. it won’t get the same crust as it would in the oven, but the flavors will be delicious.

    2. Yes! I pre-browned the pork roast in the oven at 450, as the recipe directs. Then I transferred to the slow cooker, added 1/4 cup chicken broth and used the medium setting. Done in six hours. Very moist and delicious! I used the juices in the bottom of the cooker to make a quick gravy while I let the roast rest. Highly recommend!

  108. This is the recipe I always use to make my pork roasts and it is perfect every time! I change the seasoning up sometimes but I always cook it according to your directions. Delicious! Thank you!

  109. Katie, I have 5.5 lbs of pork shoulder country style boneless ribs (original intent to make beef short ribs but pork purchased in error). Can I use this recipe or would you suggest another?

    1. you know, I’ve never made it with ribs, though those might be the right cut to try! I would cut the slow cooking time down to three horts, and see how tender the meat is…let me know!

  110. Fantastic! This was SO delicious and easy to make. Super rewarding. Katie I trust you completely! I can’t wait to try more recipes.

  111. Read the directions to quickly and I’m using your recipe on a bone-in roast. How will I adjust the recipe to accommodate the bone? Thank you!

      1. It’s in there! It get stirred in with a spoon after the blending, to keep the whole mustard seeds intact.

  112. I am gong to be totally honest here – this meat is heavenly. I have a picky family of 6, and they LOVED IT. Their friends LOVED IT. We had it last night for dinner and we plan to use the leftovers to make chimis. This was so simple, so good, literally perfect. And I bought the shoulder online, by mistake. So I had this 10 pound hunk of pork and nothing to do with it. This recipe was a lifesaver and something we can easily do again. Even if you SUCK as a cook, this will redeem you. Try it. :). Katie – nothing but love for you here!!!

  113. Fantastic! Was absolutely the best roast I’ve ever tasted. Who’d a thought Fish sauce? But it was really outstanding!

  114. This is my second time making this recipe… the first time i made if for Christmas and it was gone in a matter of minute… Now for Fathers Day and I know its going to be incredible because i been picking at it since the outside is crispy… AMAZING.. will use this recipe for ever.. I didn’t use anchovies.. not my thing.. its still incredible and tasty.. Thank you…

    1. That is the only problem with this recipe. The outside is so crispy and delicious that I pick at it way too much as I’m plating it for the family. I also have to slap their hands away because they try to pick at it too!! lol

        1. Katie,
          I am making this today but after only 5 hours the 8 lb. roast has already reached 175 degrees but is not fall aparty yet. Should I lower the temp even more (180) and continue cooking?

          That.
          Travis

          1. so sorry to have missed this, but yes, I hope that is exactly what you did! some pork shoulders are leaner than others, and that’s what make it stay tougher for longer.

  115. What a great recipe, got a 2kg shoulder at the reduced aisle today for £4.50 and the only thing I changed was using American style mustard as I didn’t have dijon. Going to use the pork for enchiladas tomorrow if I can keep myself out the kitchen tonight. Fantastic.

  116. My roast was just over four pounds. I followed your recipe to a T, except on a whim I brined it for 2 hours in 1.25 liters of original Coke and half a cup of salt. I had remembered doing this with a beef recipe years ago. I also injected the roast in several places with the same brine. When I pulled it out of the brine I patted it dry with paper towels, applied the rub. Put it in the oven at 450 for 20 minutes,then lowered it to 250 until the internal temperature on my remote Therm-Pro thermometer reached 180. I don’t exaggerate when I say it was the best pork roast I have ever had.

    1. Did you let it marinate in the fridge after the brining, if so how long? Or did you start th cooking in oven right away.

  117. Katie did! OMG! This is a perfect recipe, used fish sauce ,had no anchovies, then followed recipe.exactly. Will be disappointed if we go to a”que” joint as this couldn’t be topped! Toasted ciabatta rolls (don’t fall apart) added gobs of pulled pork, Barbecue sauce,and coleslaw! Got all the food groups!, whoo hoo! Thankque thankque!

  118. This roast was delicious. I used soy sauce in the marinade instead of the anchovies. I made a 3 pound boneless roast but still used the full amount marinade (except I reduced the salt to 1 1/2 teaspoon). I followed the instructions under “For a Smaller Pork Shoulder Roast”.
    We all loved it and will definitely make it again

  119. It turned out great! Wonderful recipe. I substituted Liquid Aminos and Worcestershire sauce for the anchovies because that’s what I already had.

  120. this is a dynamite recipe, truly not that hard and came out with flawless results. as an aside I saved the fat and add it to veggies when pan frying, pure flavor.

  121. Excellent – everyone thoroughly enjoyed it! Have now used this recipe three times – first used it to help cook a roast that we got that was very fatty: the result was the slow cooking process rendered the roast delicious & the fat was in the bottom of the roasting pan, not in the meat. What was left was one of the most flavorful pork roasts ever!

  122. This is a great recipe. I usually serve it as the basis for tacos with pickled onions and tortillas and salsa, and it is the bomb.

  123. Your recipe sounds fabulous! I have 2 small boneless shoulder roasts weighing 1.77 lbs and 1.47 lbs. I want to cook them together. How would you suggest I adjust the cooking time? I’d be grateful for any advice! Thank you!

    1. For a 1 1/2 to 2 pound pork roast, start with the heat at 450° for 20 minutes, then turn the heat down to 250°F and continue to cook for 3 to 5 hours until the middle of the roast registers 180°F.

    1. Help I could not find a shoulder or butt…. So the butcher said I could use 2 Pork Loin bone in roasts. They are almost 4 lbs. apiece. Would it be better to freeze these for another time or would they work? If so, can I roast them together? Does that mean I follow the directions for under 4 lbs? I want to make this so badly! Any advice would be so appreciated!

      1. loins are much leaner than pork butt or shoulder, but I would say if you wanted to use this recipe and try it in the slow cooker you would have the best chance of getting fall apart pork! For pork loins, maybe try Slow Cooker Barbecue Pulled Pork Loin, on this blog, or the Bourbon Brown Sugar Pork Loin, also on mom100!

  124. As a Southeast Asian, I grew up using anchovies and fish sauce a lot in our cooking. However, today I am cooking for an American family. My BF’s mom came to the kitchen, turned her nose, and said, “What’s that stinky smell?” as I was rubbing the meat with fish sauce (no anchovies at hand :( ).

    I only rested the meat for 1 hour after rubbing the paste (not enough time before dinner, totally unplanned). I sub rosemary with dried thyme (the only thing I have), added chopped garlic to the rest of the rub ingredients. Didn’t use a food processor.

    BTW, the fat side of my picnic roast is actually skin-on! I just made slits and inserted sliced garlic before slathering the rub all over the meat.

    I poured chicken stock before putting the pork in the oven (Sorry for being stubborn doing my own thing). Then I was worried it wouldn’t form that nice crust during the first high temp blast. I checked it after 30 mins and it’s looking perfect.

    Now the house smells like pure awesomeness that’s making everyone hungry. I’ll update how it turns out later with the skin and my intentional mishaps :)

    1. I so much wish I could try your roast with “Fish Sauce”. Your future “mother-in-law” has no idea what she is missing. ✌️✌️

    1. Can’t wait to do this. Sounds amazing!! Many happy chefs out there. Thanks for all the comments
      Let ya know how we do

  125. This roast that I cooked it cooked up so beautiful crispy and crunchy I had skin and just wonderfully delicious Katie you outdone yourself this round thanks for posting this recipe I have loved it

  126. Excellent, so tired of eating bbq pulled pork. I wanted to try something different and this was the ticket. So good!

  127. This is the third time I’m making this recipe and it turns out perfectly every time. I leave out the anchovies and it’s still super flavorful.

  128. I worked with the ingredients I had- thyme instead of rosemary and honey mustard instead of coarse dijon. I didn’t have anchovies (I never have anchovies) so I added soy sauce as per Sandra’s review. It turned out really good. Juicy, tender, seasoning was spot on.

    Thanks for a great recipe!

  129. Hi Katie,

    I am a nutritionist who tracks everything that goes in my mouth. Your nutrition information is the best I have seen. However, per what? 100g? 6 oz? 6 pound roast? It’s kinda important.

    1. the roast will serve 12 people, but unfortunately because the meat will shrink a bit as it cooks, it’s hard to give an exact weight per serving.

  130. Ok after reading all the comments I feel a bit of a dunce.

    I had a smaller shoulder, so cooked for 5.5 hours. The meat was tender, not fall apart, which is ok, but it was mainly quite dry:-(

    Where did I go wrong.
    The cut was very lean, not a scrap of fat on it. But the recipe instructions are to remove excess fat anyway. The only thing I can think of is that it was frozen. By the time it was defrosted a lot of juices had pooled around the meat. Are these normally lost in cooking or could this be the missing juiciness?

    Any help appreciated as I do love pork and trying to get my wife into it!

    Peter

    1. every once in a while a piece of pork does that – it’s happened to all of us, and it is usually because for some reason the pork was super lean. I hope you will try again!

  131. The family are in heaven! Thank you for this delicious recipe. I made it with the anchovies, and everyone loves it.

  132. Second time making this today, added horseradish to the marinade and didn’t have anchovies on hand. House is filling with sumptuous aromas of a Sunday roast!

  133. Great recipe, I have done quite a few pork shoulders recently but always a more traditional barbecue sauce and sweeter base.
    I was actually planning on doing one on my rotisserie, but that particular day was raining quite severely, so I randomly found this online, and I’m so happy I did.
    This is savory and spectacular, the smell of rosemary and garlic while roasting is heavenly, and the slight tang from the Dijon mustard balances the fat of the pork nicely.
    That being said, I do believe that there is one error, pork shoulder should be cooked to 190-200 degrees, not 180.
    There is a good deal of connective tissue and fat that needs to render and it does so after you hit that range of temperature.
    It’s the easiest thing in the world, just let it sit in the oven for a bit longer and it will literally fall apart.
    I, after having made this a few times, also like to double the marinade recipe, and let sit for the full 24 hours.
    I personally enjoy a bit stronger flavors even with that though, the anchovies just add a wonderful roundness and aspect of umami.
    Well done on this one and it has become my favorites if I do the pork shoulder indoors.

  134. Wow, came out fantastic for such a simple recipe. For 2 we had a meal (with mashed potatoes and asperagus), a lunch for one, a supper of pork subs for 2. Was the best. Thank you.

    1. It’s a food BLOG. If you just want a recipe, buy a cook book. Otherwise, enjoy the content experience, the pics, videos, and story you get with a blog. For free.

    2. No need to be rude, there’s a button to skip to the recipe. Considering that the author is sharing this great recipe with US.

  135. I would normally leave the string web on my boneless roast, however, with this big bold marinade on top, should I remove the string? I do want that crusty cap, so I’m thinking the string has to come off. Right?

    1. either way will work, though when you remove the strong be a bit gentle, so you don’t pull off too much of the crusty cap! (and sprinkle the crumbs of the crust on top of the sliced pork when you serve it.

    2. i would replace string web with butcher string tie that holds but not as much string covering the roast. the string web that came on my roast tore off most of my crust when I was done cooking, even though I was gentle in taking it off. The pork was sure moist though, from my tears.

  136. Used boneless pork shoulder of about 7 pounds. Followed your recipe as is. Cooked for about 6 hours at 250 after the initial 30 minutes at 450.
    My son, excellent cook in his own right, could not compliment enough!
    Thank you for sharing this easy and super tasty recipe! It was a hit accompanied with garlic mash potatoes and oven roasted parmesan cauliflower.

  137. OUTSTANDING! (This recipe deserves a shout!)

    Preparation: I started with a 7 lb. boneless pork shoulder. Doubled the amount of marinade. Patted marinade onto ALL meat surfaces. (paying particular attention to the areas exposed from de-boning) Shaped and tied roast with cotton string. Refrigerated with marinade for 18 hours.

    Cooking: Cool smoked on grill for 90 minutes. (150-175 degrees) Already smelled incredible! Placed in oven @ 250 degrees for 7.5 hours. (185 degree internal temp.) Removed from oven and brought oven temperature up to 450. Returned to oven for 10 minutes to crisp up exterior and create “bark.” Note: Make sure that this final sear is done without a bunch of oil in the pan as the smoke point of lard is 374 degrees.

    Taste: My 21 year old son said the taste of the bark was very complex. We did use the anchovies and it really is a game changer. Not fishy at all but it is an excellent source of umami and the depth of flavor was amazing. The fatty bits were the best! Completely rendered so the fat was soft and unctuous. My husband said it was the “best tasting fat” he had ever had! :-)

    Verdict: This recipe is definitely a keeper. This is truly top tier quality! Thank you very much for sharing this recipe. WE LOVED IT!

    1. Would I be able to use in a slow cooker? Just trying to keep house cool cause it’s already hot where I live. Want to make this weekend.

        1. If you cook it in a slow cooker, would it be possible to put it in a 500° oven for about 10 minutes to get the crust?

  138. Not sure what I did wrong. I don’t have a meat thermometer, so I roasted a 4 lb pork sholder for 6 hr at 250 degrees. No doubt it fully cooked, but it did not pull apart. I was hoping it would be more like pulled pork. Do u think I cooked to long?

    1. yes, it might have passed the pull apart moment, because it wasn;’t such a big roast. I would start checking that size roast at 3 1/2 hours at 250.

  139. OMG I made this today for my family and a few friends it turned out so delicious everyone was commenting on it thank you so much for posting this recipe

  140. This was amazing. I had a 6.5 lbs bone-in roast and cooked it the first 30 minutes and then once temp turned down, cooked 7 hours.

  141. This was by far the best pork roast I ever made. I had wanted to use my slow cooker, but an 8.5 lb roast did not fit. From now on I will not make it any other way. The aroma was so amazing when I first put it in the oven. I did have to modify the marinade. I used fresh garlic through a press (lots) dijon mustard, some olive oil and dried rosemary and stirred it well. Then brushed it over the entire roast with the fat side up. So Good! Thank you for the great recipe

  142. Hi! Can’t wait to try this recipe. Can you make this a day in advance and reheat? If so, how would you recommend reheating? Thanks!

  143. Hi Katie,

    I’ve made this twice now – the first time with tinned mackerel (as I couldn’t find any anchovies) and fresh rosemary and the second time with tinned anchovies and dried rosemary and both were delicious!! We’re using up the leftovers to make Monte Cristo sandwiches, so so good. Thanks very much!

  144. I used the cooking method- didn’t do the marinade. I didn’t have anything but salt and pepper but was drawn to how simple the cooking instructions are. I took out the roast when I turned on the oven. I placed it in a pan and sprinkled salt and pepper on the fat cap. Once the oven reached 450, I put it in and followed the baking times. BEST PORK ROAST EVER. can’t imagine what it’s like using the marinade and will try that for the next one. But at the very least, I will cook my pork roasts this way from now on.

  145. If you wanted to add small carrots, cut potatoes, onions, when would you add them with such a low temp? I would add at about 45-50 min if temp was higher, so I could do that and put back in if not done while meat rests and turn up temp. Delicious recipe, thank you!

  146. Katie, the pulled pork was a smash hit. We used an 8 pound pork butt with bone in. I followed your directions exactly. As it roasted, our house was filled with the aroma of fresh rosemary. Surprisingly, it was done in six hours. After pulling apart the pork butt, I poured the juices (fat removed as recommended) over all the lusciousness. We served it with coleslaw, small Hawaiian rolls, and goodies my daughter made. The pulled pork was the hit of our family’s Super Bowl party. We had just enough leftover for lunch today. I will make this again. Thank you.

  147. Only edits I made were dried rosemary (I was out of fresh) and I didn’t trim any of the fat, and cooked it fat side up. Oh my word. One of the best things I’ve eaten in a WHILE.

  148. I made this yesterday with a 4.5 lb. Bone in Boston butt. Followed the recipe exactly except I added a teaspoon of onion powder and a teaspoon of liquid smoke to the rub. Will definitely make again and again. Served over egg noodles with gravy…FANTASTIC!

  149. I made this yesterday and it was absolutely wonderful. I followed the directions with the exception of anchovies (didn’t have any). My oven has a heat probe that I set to 180. It was fall off the bone, tender, and juicy. I did cook it fat side up.

  150. Made this today and it was delicious. I made the 3.5lb version of the recipe, I did slightly adjust to about 5 hours in total. I also broiled it at the end in addition to cranking it back to 450.

    Everyone loved it!!

  151. This was soooo good! Will be in my rotation from now on. Never would have thought of using anchovies on pork! I subbed with anchovy paste and it turned out fabulous. THANKS

  152. This was a great recipe template! Super easy, super crispy, super tasty. I left my 3.5 boneless shoulder in for a bit longer to reach 190ish. This made it a bit closer to the temp used for pulled pork.

    Thanks for all the great tips.

  153. This was excellent. Very tender and great flavor. I cooked a 3 lb roast for 4 hrs after the initial 450 searing. I will probably cook all future roasts like this EXCEPT, I will never use fish sauce again. Sorry but I keep trying to like it but I’ve thrown out 2 bottles now. The odor in the house is just not worth it. Will try subing a mix of soy and worcestershire sauces next time.

    1. I noticed you used fish sauce. The recipe calls for anchovies. The taste would be totally different.
      I’m going to try this recipe tomorrow

  154. I changed up the recipe JUST A LITTLE bit but adding Italian dressing and rub with Dijon mustard, salt, pepper. lots of garlic powder, Italian seasonings with fresh rosemary and cooked on 425 for 25 minutes then reduced to 250 for 6 hours. It was FANTASTIC

  155. This recipe is delicious!!! I have never cooked a pork shoulder roast before and this was a TOTAL HIT!!!! Follow the directions and your friends and family will all be asking for the recipe.

  156. Excited to try this recipe out. My pork shoulder came in a slab and not tied or rolled up. Can I cook it as a slab? Maybe keep it covered for longer and less cook time? Thank you in advance!

    1. it should be fine as it! no need to cover, and maybe start checking it an hour ahead of the recommended end time if it’s not very thick.

      1. Made a 4lb picnic roast along with a 1.33lb pork butt side by side (both were slabs) and it turned out delicious!! Going to make more this weekend.

        The 1.33 lb took about 4 hours and the 4lb took about 5.5-6 hours (I got impatient for the 4lb, probably could have used more time). I did cover them both for the first few hours because I didn’t see this reply yet, but then uncovered it and you’re right it was fine. Thank you!!!

  157. Made this yesterday with a 4.5 lb bone in pork shoulder. No anchovies on hand so used paste and cut back on mustard a little as it seemed it didn’t need all of it but otherwise made exactly as written. Did 450 for 30 minutes and then down to 250. Took about 4 hours to reach 178 where I wanted it. This was absolutely delicious and will make this regularly from now.

  158. Horrible! It was so incredibly difficult not to eat the entire roast while it was cooking. After a couple of hours I couldn’t take it anymore, I sliced off a piece while it was still cooking, then another, and another. This roast turned out beautifully, well, what was left of it. Juicy, moist, wonderful flavor, very easy recipe. I plan on using the leftovers for tacos.

  159. Great recipe, thanks! I couldn’t find anchovies for some reason so I substituted with sardine fillets. Delicious, everyone loved it. Its a keeper!

  160. I have been cooking for 50 years and this was the most helpful recipe. Thank you for sharing your culinary delights!

  161. I followed this exactly, just made adjustments for a larger roast. It was the best pork ive ever eaten. And ive been working in california restaurants for a decade.

  162. I’m paranoid about overcooked pork! I know that the new guidelines have the safe internal temp of pork at 145 degrees…would it still be juicy and tender at 180? Thank you! It’s in the oven now and smells heavenly!

    1. This was really excellent. Of course no anchovies or even Rosemary in the house but I did h have Dijon mustard plus maple syrup and Herbs de Provence and it was a French-Canadian miracle!

      1. Hello Katie, I was going to cover mine in its Dutch oven. no?also please will it come out just as good if I slow cook but don’t want it well done? Rather medium, but is it a tough piece of meat to only have it well done fall apart? Thank you Rhonda

        1. it has to be cooked through and thoroughly to be fall apart tender. a pork loin or tenderloin can be cooked to 140°F and still be safe to eat, but there kind of is no such things as medium fall apart pork shoulder!

  163. My roast was about 3 lbs. I started on high heat as recommended then went to 250. Unfortunately I took it out after 2hrs of low heat since it was smaller. It’s very tasty but not fall apart great. I let cool and put in fridge. Can I continue to cook at 250 today to get it to fall apart great?

    1. Give it a shot…though you might have to chalk it up to a learning experience. Make sure it is covered this time, to keep it from drying out, and give it another hour or two. You could also add 1/2 cup broth or other liquid to the pan before covering it with foil.

  164. I have been searching for the best way to cook a petite pork shoulder and this is it!! I found this recipe in the morning before we we’re heading out to ski, so I didn’t use the anchovies, used dried rosemary, plain Dijon and slathered it with the marinade and put it right in the oven and it was still THE BEST pork we’ve ever had!!!! Next time I’ll try to follow the recipe completely but even with the shortcuts it was amazing! So happy to have found this, thank you!!

    1. Just put my small, 2.3 lb roast in for the 30 min start at 450. I, too, used dried rosemary (crushed up a bit), garlic, pepper and dijon. Based on your results, I’m assured and EXPECT it will turn out equally excellent

      1. I cooked this dish yesterday and it was delicious! My wife said it was the best meal I have ever cooked in our 34 years of marriage and she is right.
        I used all the right ingredients, except anchovies.
        It reminded me of a wonderful piece of prime rib, only tastier.
        Thank you!!!

  165. I made this for Christmas day dinner and it was such a hit that it was requested again for today lol, so my first meal for this year will be this roast again and it will forever be a family favorite from now on! Thank you for sharing, Happy cooking in 2021 everybody

    1. add 15 minutes to the higher heat roasting time(s), and you’ll probably need to extend the slow roasting time by 3 to 4 hourrs!

    2. I thought I had the same thing. (also Costco) It was actually 2 roasts in the package. So, you can just follow the recipe as written and freeze the other roast.