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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

4.96 from 527 votes
Prep: 20 minutes
Cook: 6 hours
Marinating Time: 2 hours
Total: 8 hours 20 minutes
Servings: 12 People
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.


  • 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


  • 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.


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.  


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!


  1. I had a plan to make this after Thanksgiving. We ended up having a storm the day before, and I wasn’t able to go buy a chicken to roast (not big fans of turkey in our household). I had a pork picnic butt on-hand, and we did a very nontraditional Thanksgiving. This will be my go-to recipe for pork. The entire family loved it. It was incredibly flavorful and tender. I used fish sauce as I did not have anchovies. Exceptional! Thank you for sharing!

  2. This is SO delicious! I want to share it with everyone. Is there a way to serve it on a platter that looks “appealing” at a dinner party?

    1. I always love lots of fresh herb springs surrounding the partially sliced meat. and if you like some wedges of lemon or orange! Then keep slicing as you need it.

  3. This recipe turned my “meh” teenager liking of pork roast to a lover. Used Worcestershire sauce in place of anchovies…also dried rosemary. Plan on making this for Thanksgiving because it’s too good not to share with others! Thank you for a forever keeper recipe!

  4. I have made this many times over the last few years since it was originally posted. It is, by far, the best pork roast recipe I know of. Family and friends always love it. My grandparents were expert pork farmers, and I so wish I could have shared this with them too.

  5. I’m planning on making this this week.. can I use a slow cooker instead? How long would I cook for?

    1. you can use a slow cooker, but you wont get the crust that you would in the oven. Cook on low for 8 hours in the crockpot!

      1. yes, that will improve the exterior flavor, but the crust will still be fairly soft once it finishes in the slow cooker.

  6. I didn’t have any anchovies but I had sundried tomatoes packed in oil. I used them and kept the rest of the recipe the same. I cut my 7pound roast into 3 smaller roasts (we are a family of 2) so now I have one in thr oven and 2 in the freezer with the marinade already on them. Ready to defrost overnight In a few weeks. I’ll pull it out at breakfast to bring it to room temp and then pop in the oven at lunch and it will be ready for dinner

    Love fall cooking and a flavorful dinner. Such comfort.

  7. I made this recipe for my husband and his hunting buddies for their recent hunting trip. It was so delicious that while I was cutting it, I couldn’t stop snacking! This got RAVE reviews from the guys and is now one of my go-to recipes. So delicious, in fact, that I’m making it again tonight just because I can! I used fish sauce in place of anchovies, and used dry rosemary because I didn’t have any fresh, but otherwise followed the directions to the letter. Cooking time was exactly right!

  8. This was the first time I have ever cooked a pork roast and this was hands down delicious!! Rave reviews from my parents who are excellent cooks. Thank you for making me shine tonight!

  9. “Your fall-apart roasted pork shoulder with rosemary, mustard, and garlic is a flavor-packed masterpiece!”

  10. I much appreciate that recipes for different size roasts are included and that instead of, for example, 3 cloves of garlic (just how precise is that?) you specify the volume of the chopped garlic you use in your recipe. The vagueness of most online recipes is maddening.

    I will be checking out your recipes first in the future.

  11. Ever try this rub on whole chickens or turkey? I’ve made chopped rosemary & garlic with oil rubbed on turkey and it was a hit…my guess is this rub could even be better!

      1. I love this I changed it to mustard, garlic and hatch chili seasoning . My husband love it served with green beans and roasted potatoes. Next day burritos so good

    1. This recipe is spot on! But instead of using rosemary and garlic, I used a dry smokey rub. I used the coarse ground mustard, didn’t have taste I was hoping for. I’ll try regular mustard next time. Because of the size of the shoulder it took 11 hours,

    1. I read that fish sauce is a great substitute for anchovies. It would be one tablespoon of fish sauce per replaced anchovy. Umami flavor with the fishiness. Good luck!

  12. This is absolutely delicious – I’d make this for any occasion.

    Because I have a couple picky kids who can smell an anchovy a mile away, I ended up using one anchovy and a tablespoon of capers. I ended up making another batch to put on top/sides before I put it in the oven because it smelled so delicious I figured more is better – so two anchovies, two tablespoons capers, and double everything else. (Has anyone used this as a dressing because I might!)

    Next time I might reduce the salt because while delicious, the crust is a little salty with capers added.

    Boyfriend enjoyed it so much he said it’s better than his smoked pork shoulder and thinks we should make this often.

  13. I used a three pound pork butt, substituted a combination of fish sauce and soy sauce for the anchovies, tightened the marinade up with some chia seeds, had to use dried Rosemary because that’s what I had, and only had time to marinate it for two hours and it was still one of the best pork dishes we’ve ever had!

  14. Do you have any suggestions or tips on making this in a crock pot? I am trying to think of things to cook without firing up the oven, in the summer time. Thanks!

    1. I would say you can put this in a crockpot for 8 hours on low, but know that you won’t get the outer crust you would get in the oven!

  15. If I cook it ahead, how can I reheat it to serve? I gave done it several times and served it right away, but that is not possible this time.

  16. Has anyone ever made this a few days before serving it? If so, how did you warm it up for serving? I have made this several times but I always served it the same day

    1. Could throw it in the crock pot with some of the gravy (if any) layered through it. I usually do this with turkey I’ve cooked the day before.

  17. I’ve made this before and it was amazing! Tonight I thought my husband would pull it out with an hour left, he didn’t… can I put some extra marinade on the shredded pork to save it? Not bad just a little dry ugh!

    1. Make sure you don’t put any marinade on the pork that previously touched the raw pork! But if you want to add a little fresh marinade to it, that should help a bit!

  18. Hello, trying this for the first time for a 4lb pork shoulder roast with the bone in. Can I roast veggies with it or should I roast them separately? I was thinking once I lowered the temp to 250 that I could then add veggies at the bottom of the pan. Your thoughts?

    1. I prefer to roast vegetables at a higher temp to encourage browning, but they will cook through with the meat! Depending on how you cut them, they might take up to 1 1/2 hours.

  19. Making this tonight! I am mot going to use anchovy paste. Can I just omit it or do I need to replace with something else? Thank you!

    1. I’ve not tried this, and you won’t get the same crust you get in the oven. If you give it a try, just find another pork shoulder recipe and follow the cooking instructions but use the seasonings in this recipe.

  20. I have always been intimidated by the large pork roasts and avoided them, but I came across this recipe and decided to give it a shot. I am sooooo glad I did! I made this recipe a few weeks ago and have been looking forward to making it again ever since! I even got a compliment from my husband. He doesn’t usually say anything, but he was raving about this after a single bite! I’m marinating another roast tonight for dinner tomorrow. Thanks for the great recipe!

  21. I’m wondering if a little white wine in the pan while it bakes would alter it for the better or worse.

    1. A little won’t hurt – will add flavor — to much will prevent the crust from forming !

  22. Forgot about the marinade time! Is it okay not to put in refrigerator? I have one 3.5 lb and one 2 pound. Do I cook as for a 6 lb roast? Thank you!

    1. if you don’t have time to marinate the pork, it will be great, but not as deeply seasoned. Start checking the smaller roasts about 90 minutes before the end of the suggested cooking time! Keep them separate in the roasting pan so air can circulate around both roasts.

  23. I have a electric roaster , would I cook it the same? 250 degrees ? and should I add any liquid?

    1. I’ve never used an electric roaster, I’m afraid! I would say to season the roast with the marinade as directed, and then look for another recipe for a pork roast cooked in an electric roaster and following those instructions for temp and timing and so on.

  24. I have made this recipe MANY times, it is SO good! I know you say one won’t notice the anchovy taste, but those of us that do not like anchovy, do notice the taste, so I have always used liquid coconut aminos, which also accommodates my granddaughter that has Celiac Disease. This gives it such a rich flavor (and I really don’t like soy sauce that much), so even now that she has moved away, I continue with the coconut aminos. Since I do not have a food processor, and am too lazy to mess with a blender, I just mix the whole mess up and pour it into a ziplock bag on top of the roast. I know I have taken great liberties with your already delicious recipe, but these changes still provide such an amazing tasting roast! Thank you for your time and effort creating this winner!

  25. I love this seasoning so much
    I started making my carnitas with it and it’s perfect.
    I ran out of anchovy and use salted shrimp I have and it’s still amazing.
    This is a keeper of a recipe

  26. I’m about to add the marinade and refrigerate tonight to cook tomorrow. Please can you tell me if it’s best to use a rack in the roasting pan?

    1. it will deepen the flavor if it’s marinated overnight, but it’s not that big a difference.

  27. Utterly delicious. I marinaded in about twice the amount the recipe said (1.5 anchovies, whats that about?) and popped the pork on a trivet of halved onions and chucked a carrot in so that the gravy would have more depth of flavour, could be blitzed and served. Gravy is everything in my life, lol.
    I covered the pork after the first 30min so that I could guarantee the juices wouldn’t cook away, but then removed the juices and veg into a jug and took the covering off to dry out the outer edges a little an hour before the end. It was so good I am doing it for a family get together for 19 in July.

    1. For a 2 1/2 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 4 to 4 1/2 hours until the middle of the roast registers an internal temp of 180°F.

  28. This roast was “OVER THE TOP DELICIOUS” !!!
    Use fresh ingredients (didn’t need anchovies) place roast on foil, follow directions and ENJOY! Moist throughout even when left in oven a bit longer. The paste stays put to create a crisp topping. Serve with homemade applesauce and you have a PARTY FOR YOUR MOUTH, for sure!

  29. *Disclaimer* I bought an inexpensive small pork shoulder and made a dinner reservation.

    I went from skeptical to OMG this is legit! In my mind, I didn’t think cooking it in the oven, uncovered would work but gave it a try bc of the reviews.

    I followed the recipe to the tee but ended up letting it ‘rest’ much longer than expected. It was fall off the bone, tender and delish.

    Thank you for the recipe

  30. Absolutely the best pork recipe I’ve tried to date. Family members who usually don’t ever comment about a meal said how much they liked it.
    I’ve never used anchovies before but they are now on my radar.

  31. I’ve made this once already and it’s the best roast I’ve ever made. Usually my roasts end up dry – this was fall apart deliciousness.

    Anyway. My husband bought a beef roast instead of pork. Could I follow the same instructions with the beef roast?

    1. I have never tried it with a beef roast! I think it depends on the cut of beef, but I’m not really sure – if you doit, please let me know how it turns out!

  32. This recipe turned out perfect! At first I saw the anchovies and wasn’t sure if it would taste fishy, but it didn’t at all. At the very end I put my oven on broil and rotated the pork shoulder to make it extra crispy. So good and a total hit with my family!!!

  33. WELL! I just popped the pork in the oven and just realized I used SARDINES intead of achovies! HAHAHA! (I have a baby so I blame that!). Hopefully it’s not too weird! Fortunately, I only used one since three seemed like a lot. WOW. WOW OH WOW. Smells good in the oven. I shall report back!

  34. Made as directed using capers. This was so good I’m making it again today, two weeks later. It’s perfect and so easy!

  35. I can’t remember how many times I’ve made this recipe (with the soy sauce substitute) for dinner guests and large family gatherings. It has always been a huge hit! My husband is not someone to rave about food…He eats to live, but he does get excited about this meal. Thank you so much for the super detailed directions!

  36. I just placed my 5.5 roast in the oven with the fat cap down. Was thinking it would be a good base but after reading the review I think I will flip it once it hits the 20–30 minute mark. Was hoping to have it ready in 6 1/2 – 7 hours, but I’m worried it may be longer which I’ll make dinner later but that’s on me.

  37. I really like the way it was tender and cooked up nicely. However, I made the marinade as written, using anchovies. The recipe says it won’t taste fishy, but my roast definitely tasted to me like it was wrapped in salty tuna fish paste. I really don’t like fish so the crust flavor was very off-putting for me so I ended up nibbling the inside parts and avoiding the crust. I would probably try this recipe again, but use the soy sauce alternate option next time.

  38. Hi, I’m making this today for Easter dinner using a 3.3 lb pork butt roast. Should I expect about 3 hours to complete the cooking process or closer to 4 hours. Trying to time side dishes and start times.

      1. Excellent recipe. I couldn’t find a 5-6 lb shoulder (or larger) so I ended up with 3 2 1/2 lb smaller butt roasts. Used the same prep and cooked for 4 hours. Pork was amazing.

  39. Made this last night and it exceeded my expectations. Tender, succulent pork; the meaty flavors were perfectly complemented by the marinade. Thanks so much for the recipe.

  40. i have made this recipe quite a few times. i never alter the ingredients, but i will admit to increasing the amounts. so good. my husband loves it and requests it often. very good for company, and they think you really fussed :)
    thank you.

  41. Made this per the recipe last weekend. It was delicious! Made a 6.5 lb pork shoulder and we ate this for several meals. One meal we used an Eastern NC barbecue sauce with it and it complimented the shoulder very well. It cut the fatty content and made the meat pop and felt “lighter “ in our mouths. Hubs requested I make this recipe again. Next time, I may place it in the oven before I go to bed. My 6.5 lb shoulder took 8.5 hours after turning the oven temperature down to 250° F. Thanks!

  42. This recipe was fantastic. I was worried that the pork would dry out too much uncovered, but I roasted it fat-side-up and it turned out just fine. Love the marinade too – the rosemary comes out very nicely.

  43. This recipe looks absolutely great. Thanks. For an 8-pound roast, should I double the ingredients for the marinade?

    1. Thanks for your prompt reply. One more question if I may. The printed recipe says 30 minutes at 450; while the web version says 20. Can you please advise?


  44. I cooked a Boston butt roast of exactly 5 pounds precisely according the recipe for 7 1/2 hours. It was 180 degrees but still wasn’t flakey. The texture and tenderness was like a loin.

    1. and you followed the temps exactly? every once in a while this happens, and I think it’s either because the pork shoulder/butt didn’t have enough fat in it, or it was another cut of pork mislabeled as a butt. I hope it was still flavorful, and hopefully your next cut will be better suited to this low and slow cooking!

    1. I have never tried that, so I can’t give you any specific directions, but I would love to know how it turns out! I really don’t know how pork shoulder does in the IP – and I’m assuming you mean using the pressure cooker setting, which is not low and slow, so it’s a bit of a mystery to me!

  45. Seeking a little clarity on the length of time for the high heat roasting. The recipe says 30 minutes, but the oven directions beforehand says 20. Does it matter which you follow?

    1. nope – for a smaller roast do the 20, for a larger the 30 is fine – it’s just a short blast of heat, and then a long low and slow cooking time.

    1. if you want to use the same marinade ingredients and use a pork loin, I would follow the cooking times in this recipe instead. Otherwise a loin will end up too tough after all that time in the oven.

  46. Ran across pork shoulder roast .80. cents a pound so decided that I needed to cook one. I ran across this recipe and read reviews. I will say that this roast looked just liked the picture! I started it at 2am and in the morning I woke up to this amazing smell in my house. The pork crust is to die for good but the moist inside is fantastic! This was the best pork shoulder I’ve ever cooked. Also I’ve never used anchovy paste and I’m so glad I bought some. Amazing flavor!!

    1. Yum! I doubled the marinade for an 8 lb roast and it turned out amazing. I kind of want to cut the roast horizontally to get a layer of marinade in the middle then truss it to roast it next time. This made quite an inexpensive roast completely delicious. Can’t recommend this highly enough.

  47. I would give more stars if I could! I made this for the first time on Christmas Eve of 2022 and I have made it about 4 more times since! I will get a giant bag with 2 whole roasts for a pretty big discount then roast both and eat 1 for dinner (usually 2 days worth) then shred and freeze the other to pull out for a quick dinner later. My favorite way to use the frozen or leftovers is on fresh corn tortillas with a bit of the gravy (I always use the drippings for gravy), onions and cilantro or even without the onion/cilantro! They’re so amazing! I’m waiting to dive into our dinner right now and can’t wait! My only regret is having ever cooked these roasts any other way! And I’ve used both the anchovy (I buy the paste in a tube for easy storing) and liquid aminos. Both are good but I prefer the anchovy recipe.

  48. Hi I am looking to try this recipe today with a 4 lb roast. Could kalamatas also be considered as an alternative to anchovies?

    1. I’;ve never tried it but I think that sounds like a great idea! like a hint of tapenade. let me know how it goes!

  49. Wow! This is a really simple recipe that makes for the very best roast ever! Thanks a bunch for a perfect recipe that gives instructions for every size of meat – very helpful! My husband raved about it and now wants it in regular rotation. He hasn’t been this excited about my cooking in a long time ;-) Thank you!

  50. Can I cook this is a Le Creuset dish with lid? I’m marinating right now (so overnight). It looks amazing so I can’t wait to try it.

    1. Yes, but you don’t need the lid! I like to cook this in a pan with lower sides so the air can circulate, but a deep pot is fine. However it cooks uncovered the whole time!

  51. Dear Miss Katie,

    I need a little bit of help concerning your Fall-Apart Roasted Pork Should recipe. Several months back I was gifted with a 10 pound pork butt. It has been frozen for several months (probably will take a week to defrost) …. but, I am finally planning to cook it using your recipe. Can you provide any estimation of how long it will take to reach the 180 degree temperature? You had indicated that a 6 pound pork shoulder would take about 6 – 8 hours …. using basic math, that would mean that a 10 pounder would take 10 – 13 hours. Does that sound right …. or do pork butts take longer?

    Looking forward to this recipe,


      1. I am thinking about buying a 15 pound Boston Butt for a party. How long would I cook it?

      2. For a 15 pound roast I would start with the heat at 450° for 20 to 20 minutes, then turn the heat down to 250°F and continue to cook for about 12 hours until the middle of the roast registers 180°F and the meat is fall apart tender. you can also cut the roast into two pieces, and cook those for for 7 1/2 to 8 1/2 hours after you turn down the heat to 250, until the middle of the roast registers 180°F.

  52. I made this today after marinating overnight. It was a 5lb pork shoulder bone in. I followed the directions, except I used anchovy paste, and then my day went to hell in a hand basket and by the time I got home the roast had been in the oven at 250° for over 10 hours. I had very low expectations. The house smelt a little charred. However, when I opened the oven door, there was this incredible looking pork roast and the smell was from all the little bits at the bottom of the pan. The roast fell apart when I cut into it. I served it with grainy Dijon and apple sauce and it was heavenly. I will make this again in the future for sure and low and slow will be how I cook all of my roasts from now on.

  53. The crust the marinade made was SO delicious. I used soy sauce as the substitute and pulled it out at 165 degrees. Juicy, flavorful and tender. I served it with garlic mash
    potatoes and green bean casserole. I will definitely make this again!

  54. Just delicious! I added a half bottle of dry red wine, carrots celery large chunks of yellow onion and Yukon gold potatoes, to roast with the meat and its juices. Amazing!

  55. OMG this is “lick the plate” good… no… fabulous. Couldn’t get enough of it when I made and served it for the first time at a dinner party. My guests all wanted the recipe. I was glad to give it to them, and hope they all make it… that’s just all the more times we can enjoy it!!! Haha! Really a spectacular meat dish… and I’m making again to night. I made it exactly as instructed… marinated it overnight last time and think I will do the same this time. The flavor was out of this world. Normally I’m not wild about leftovers… but was so happy to look in my fridge and find more the next couple of days. If. could give it 20 stars, I would. Thank you SO much, Katie.

  56. My all time favorite pork recipe. My kids ask for this for their birthday meal. They also don’t like ham and aren’t necessarily fond of turkey, so I make this for our extended family Thanksgiving and Christmas dinners, and it’s always the first to be gone. Thank you for this hot hit!!!

  57. Made this on Saturday exactly as the recipe calls for except for the size of the shoulder had to go 10 hours to get 180/184 degrees.(Was planning on nine hours)Prepared exactly as described.It was absolutely fantastic.The flavor,the tender meat,the crackle,everything.Added grape seed oil coveredYukon Gold potatoes about 31/2 hours before.finish.

  58. The best pork roast ever. I cooked two (10lbs +) last week for a special event and they turned out perfect and so tasty. Everyone loved . I now have one ready to go in oven for a birthday celebration for one of our family members. I did not have any anchovies so just used little soy sauce.

    1. you should reduce everything by half! but definitely let it roast longer at the lower temp it it doesn’t become fall apart tender in that time.

  59. Had my doubts, but wanted my 1/2 price 8lb shoulder to be tender & tasty. It turned out FANTASTIC!! Melt-in-your-mouth, succulent meat with a marvelous tangy crust. I did tweak a little using a bit more garlic and double what was suggested of capers, since I didn’t have anchovies. I usually just use a bit of garlic with s&p. Never again! Thank you so much for the idea of this flavor combo. It’s a keeper. PS My dog, Katie, says you’re the bomb! Maybe she thought since you’re her namesake, she should have had a bigger bite.

  60. I have used this recipe twice. The first time with a 5-1/2 pound boneless and the second with a 4 pound bone in. As suggested subbed soy sauce in lieu of anchovies that I did not have in the pantry. Love, love, love, the tender, fall apart, juicy meat. And it’s so easy to bake and walk away.

  61. Wow wow wow. My first recipe of yours I’ve made and I can’t rave enough. Did an 8.5 lb roast and followed the recipe to a T…knowing my oven runs hot I went 8 hours at 225 and my family is obsessed. Can’t wait for sandwiches with the leftovers. Thank you, looking forward to making more of your recipes.

  62. I goofed. Forgot to add the olive oil to recipe. Going to leave in frig for 24 hrs. Is there any way I can salvage this roast and still taste good ?

      1. Katie I appreciate that you gave useful information in advance of the recipe such as your chef’s tip about cooking at the temperature it likes to be. So many times I
        get frustrated just trying to get to the recipe. The roast is now in the oven and based on all these reviews I know it’s going to be the bomb!

  63. It was delicious and the leftovers are wonderful too. The only thing I’ll do differently is either use a smaller roast or cut the large roast in half just so I can rub the marainade on more surfaces of the roast.
    We made this a week ago and my husband said it’s the best pork roast he’s ever had. So, I’m printing the recipe for our “favorite recipes” book.

  64. I cooked this earlier this week and it Tastes pretty good but cooking it to 180 seems a bit high. USDA says 150 is well done. I cooked it to 160 and thought it was getting a bit dry.
    I’m cooking it again with a thinner ( 5lb about 5-4inches thick) pork shoulder using the “meater” thermometer and its cooking way too fast. 450 for 15mins then back down to 250. The thermometer said it reached internal temp at the thickest spot in 1 hour.
    Doesn’t seem as juicy and tender as the thicker cut of meat. It’s not slow cooking… any suggestions ?

    1. this is perplexing to me! perhaps it is just an exceptionally lean piece of pork shoulder? or perhaps it’s a mislabeled pork loin? the fat should provide the juiciness….

  65. I followed your directions for cooking time,length, size of the roast and you were spot on. I’ve never cooked a roast uncovered so I thought I-would follow your guidance,so glad I did. It’s fall apart tender just the way we like it. I deviated a bit from the recipe as I like Cajun. I gave it a good slather of dijon then a generous rub of my homemade chipotle seasoning mix (garlic powder,onion powder,pepper,paprika,cumin & salt) for stuffed taco shells or wraps tonight. Thanks for your guidance.

    What does “Mom of 100” mean? Your title

    1. that sounds amazing! The Mom 100 comes from My first cookbook by the same name: the subtitle is 100 Recipes Every Mom Needs in Her Back Pocket!

  66. This may have been my best pork roast ever! Mine was only 3.5lbs so I used a small rack and baked in a cast iron skillet. The crust turned out amazing and the meat was flavorful and tender. The pan drippings and little bits of charred yummy goodness made for an excellent pan sauce. Simply added white wine to the drippings, whisked it smooth and slowly reduced to a rich sauce.

    I believe the secret here is the paste. I went overboard on garlic but followed the directions otherwise (note: I used anchovy paste as that is what I keep on hand). The mustard gave it stickiness to keep it from sliding off under the heat and the anchovies provided punch. I was only able to marinate for 2 hours but scoring the fat cap and working the paste into every nook/cranny (including garlic stuffed slits) helped the flavors meld to the meat. Will go with the longer marinate time with a larger roast. I will definitely be making this again!

  67. This recipe is so amazingly delicious! I’ve made it several times and have shared it with many. Thank you, Katie!

  68. Just made this yesterday and WOW! I love country ribs (pork shoulder sliced through the shoulder bone) and have to admit, I’ve never made ribs before as delicious as this! Crunchy crusty, melt in your mouth fat, sweet tender pork, completely delicious! Thank you so much for this recipe and cooking technique- it’s the best!

  69. Made this for New Year’s Day and it turned out perfect! It was definitely a hit with my family and friends!

  70. Hi, I I was wondering what would the cooking time be for a 2 pound pork shoulder roast? Would I roast stay at 450 for 20 to 30 minutes and then cook it at 250 or 275 for about two hours??

  71. Excellent! Even better the next day on a sandwich. It was 5 Lb and when I checked on hour 4 and a half it was 190 F and a little bit dry.
    Lesson: start checking on hour 4.

  72. Made it today. It was great. The meat was a bone in (very tiny bone) 7 lbs Boston butt roast. I marinade it overnight and seared all sides first on a cast iron with medium to high heat. Grilled it on an outdoor grill next, using the same step as described in the recipe (450 degrees F for 20 minutes). Then bring it back in the oven with Dutch oven to slow and low cook for 6 hours. By the 4 hours mark, I cannot resist the good smell, had to slice one to taste. It was very tender and juicy already. Then added my staple vegetable (carrots, potatoes, celery and onions) with 2 cups of leftover broth to finish the 6 hours cooking. I will definitely make it again!! Thanks for sharing it.

  73. Best method I used this roasting method with a 10lb bone-in pork shoulder for Christmas Eve. I got up at 2AM and followed the roasting instructions. At 10 hours the internal temperature was 186. The pernil was perfectly done and easy to portion.

    I seasoned the shoulder with the traditional Puerto Rican flavors: garlic mashed with salt, black pepper, paprika, a little champagne vinegar and a little olive oil to make a paste. I scored the fat cap, created pockets in the meat with a knife and spread the paste on the outside and inside of the pockets. Marinated in fridge for two days. The house smells like my childhood on Christmas and the whole family raved!

    Thank you for this recipe! Merry Christmas!

  74. I have made this a ton of times with a skinless boneless pork shoulder and it’s been incredible. I went today and they only had bone in skin on. Any changes you would recommend in marinade or cook temp and time?

  75. Any thoughts on some sort of a side sauce to serve with this? I made this last year and it was a hit and I guess and I don’t remember what it was.

  76. I made this yesterday although I had to make a couple substitutions and one omission, simply because it was a last-minute plan and I didn’t have all of the ingredients. Nevertheless, it was so tasty and tender. (I didn’t have anchovies, fresh rosemary or coarse-grained Dijon.) So I omitted the anchovies and rosemary and used regular Dijon instead. I also threw in a bit of dried thyme in place of rosemary.
    Despite my substitutions, this turned out great and was so easy, I can’t wait to try it again but will plan ahead and use the recipe as written!

  77. I followed this recipe exactly as written (marinating time was about 2 hours, as I was short on time). My 4.90 pound boneless shoulder butt roast took only 3.5 hours to reach 180 degrees. Used my 5-quart oval cast iron roaster. The roast was perfect! I will definitely add this recipe into my regular rotation meals. I love when I find such a special recipe. Thank you!

    1. When one is purposely making pulled pork, they tell you the internal,temp needs to be 190 degrees in order for the pork to shred easily.

    2. 160 is way too low for a pork shoulder. The higher internal temperature break down all the fat and collagen which adds to the juiciness of the meat. It’s a bit counterintuitive, but cuts like pork shoulder or a beef brisket will be tougher and drier at 160F than at 180F.

    3. 170-175 is where the “pause” begins when the tougher collagen structures begin to break down. This takes a while! Once it gets past that point (180 plus) your entering the tender zone. 195-203 is the range I use for pulled pork. Sloghtly less for slicing.

  78. I’ve used this cooking method about a half dozen times in the last couple of years..I used my own signature rub and left it on up to over night and that really helps permeate the flavor. The issue I find though is that the cooking time is too long, so I’ve had to start checking my usually 3-4 lb roast at the 2.5-3 hour mark, and I don’t agree that there is such a long grace period of an hour or more, or else the pork is far too dry and overcooked.
    Thanks for sharing your recipe!

  79. I made this and everyone couldn’t help to go back for seconds and thirds . I’m making it again this time pulled bbq pork I can’t wait til it’s done. THANK YOU FOR SHARING, I feel like another notch under my cooking belt WHOOP WHOOP!!!!

  80. Great, easy roast recipe! This was my first pork roast and I have to admit I was a little nervous cooking a pork roast for so long, but it was delicious! My family loved it – thank you for sharing!

    1. I was tired of all the “regular” roast recipes that are somewhat plain. So I went looking on the internet for a new recipe and I found this one. Making it was very easy and took extremely little prep time. Let me tell you, OH. MY. GOSH! It turned out Ssoooo amazing! Everyone loved it. It will now be my new “regular” recipe.

  81. I use my own rub on the pork, but I was looking for a perfect cooking technique and I did find it here.
    It looked just like the picture, but I didn’t get a pic because it fed 10 people faster than I could.
    Perfect direction. Thank you!

  82. Excellent, your explanation of recipe was great for me as I have never cooked a pork shoulder roast before. I used fresh rosemary, fresh garlic; course ground mustard; and instead of anchovies, I used some whoreshire sauce. I served it with coleslaw and sliced tomatoes, and corn bread. Yum….thankyou Katie.

  83. The recipe calls for 30 min at 450 up front, but when walking through the various weights of pork you note 20 minutes. Is there a preference?


  84. I have a 2.6 lb roast marinating in the fridge. I put it in at 7:00 last night. Something came up and I won’t be home today until about 4:00 this afternoon.
    Can I wait until tomorrow to cook it? Not sure how long it can sit marinating.

      1. ALERT!!!! MUST TRY RECIPE!!!! I have googled so many recipes.. and yours stood out.. figured I would give it a try..and I am so glad I did.. Great recipe and great instructions… I personally don’t like rosemary so I just omitted it.. any suggestions for another herb? Maybe Oregano?
        Thank u for the GREAT RECIPE..

  85. I prepared the meat the day before, and followed the recipe. This is so flippin’ delicious! Every step was easy and effortless. Everyone loved it!!! The meat was so tender, juicy, and the flavor was on point! I was impressed! Definitely will cook again!!!

      1. I used to make this roast in a slow cooker, and honestly it just isn’t as good. It doesn’t get the nice crust on it and almost is more like a stew meat. I found this recipe and tried it in the oven. I will NEVER slow cook this meat again. If you slow cook it, I would recommend doing it more as a BBQ type flavor.

  86. I am not a cook but I tried this and it was perfect! My whole family was thrilled with it. Had a smaller (<3lbs) pork shoulder and did 25mins at 450 then 3 hrs at 225. Came out juicy, tender and flavorful.

  87. This is a bulletproof recipe. I didn’t have time to marinate, so I followed the recipe right out of the gate – and it was still quite perfect.

  88. This was absolutely delicious!!! Genius move with the anchovies, I actually used a couple of extra on top of what the recipe called for and our pork roast had a wonderful flavor. Thank you very much for sharing this recipe–it will be a go-to for our family from now on : )

  89. I have 3.8 lb roast and was wondering about the cooking time for that…3-4 hr instead at 225-250 after the initial 450? Is this roasted on a rack in a roasting pan or no rack? Thank you the marinade smells so good already!

    1. no rack or rack is fine! And just start checking the roast an hour before the suggested end cooking time for the larger roast!

  90. In the section of the article that talks about I variations of cook times based on weights, all times at the higher temperature are 20 minutes. In the recipe, it is 30 minutes. Which is better?

    1. For a larger roast (5 pounds and up) I would finish with a 30 minutes cooking time, but for smaller roasts 20 minutes should suffice! But it’s flexible – you’re looking for all apart meat and a nice crust!

  91. We’ve smoked many pork shoulder butt roasts on the smoker, which requires all-day attending (and yields scrumptious burnt ends). I needed an easier, less labor-intensive recipe, and this is IT! You’re right about the anchovies, but I had none so subbed soy sauce. I let the pork sit slathered in fridge overnight. Roasted it the next day…that initial high heat followed by low-and-slow is perfect. I tented the finished roast, drained the pan juices, let roast sit on counter for 45 minutes, then pulled the pork for bbq (I wear food-grade latex gloves and pull by hand so I was able to discard all the fat). I got about 2/3 cup of pan juices, put them in freezer, scooped off fat, yielded about 1/4 cup of defatted pan juices, which I added back to the pulled pork. Rather than make homemade BBQ sauce, I doctored up some store-bought. It was so good that I’m doing it again…there’s a second pork shoulder butt roast in the oven right now! Thank you, Katie!

  92. Great recipe but my roasts cooks so much faster than directions….I just turned oven down to 200 hoping to slow the cooking so it will be ready for our guests at the right time. Can’t figure out why my roasts cook so much faster. I have the thermometer in correct spot….

  93. Absolutely delicious! We made this last night and it was fantastic. 4+lb roast. The only bad part was having to smell it cook all day!

  94. Amazing. I used pork shoulder with no skin and it was still delicious. One of the best dishes I’ve ever made. I’m definitely making this again!

    1. FANTASTIC – I made with Worchestershire sauce and it was delicious! Ovens are the best for roasting. Thank you for this recipe – I will use it often!!

  95. For smaller roasts is definitely go lower than 250 next time. It reached 180 in about an hour. I’d probably go 225

    1. I wouldn’t because I think it won’t do the texture of the meat any favors. However, I would certainly freeze leftovers and use them for enchiladas, burritos, and the like – but I think for the whole roast to be at its best it shouldn’t be frozen.

      1. Made this last night for dinner with company, we we’re having a Hurricane Party, it was so tasty and tender. We all really enjoyed it, thanks

        Oh by the way, the hurricane turned out to be nothing

  96. I’m so glad I came across your recipe. I make my pork roast like this every time now. It is always delicious!!

    1. I have not made it this way, but others have! If you can finish it with the last blast at high heat you will get some crust on the outside, otherwise it will just be very soft and tender. Cook for 8 hours on low.

  97. This is my second time making it. This is the recipe I will use from now on. The anchovies make this amazing. I used anchovy paste since that is what I had. Thanks for posting this. I will be checking out your other recipes.

  98. Will rate when we try it. For now, just wondering about temp & timing for a 2.67 lb roast. Maybe 25 min @450F and down to 250F for 2-1/2 to 3 hrs, before covering?

  99. I had a 6 pound roast bone in, it was actually done in five hours. It was very juicy – my husband said awesome. I didn’t use anchovies went with soy sauce. I made gravy out of the drippings and rice. We will definitely be using this recipe again.

  100. So yummy! I used soy sauce because I didn’t have anchovies and it’s excellent! It was great to serve to company and it freed me up to be cleaning rather than cooking in the afternoon. Thank you for sharing!

  101. Best pork roast I ever cooked. Forget the food processor, i mixed it all by hand. Keep the anchovies! I used anchovy paste, I cooked it for 4 hours and this was for tender and delicious. Thanks I’ll make this all the time now.

  102. I want to make this to eat around 1-2pm. Can I cook it some the night before and then finish it the next day?

    1. No, don’t interrupt the cooking process midway, or the meat will not get tender! I would just wake up early and get it into the oven at around 7 and take it from there!

  103. I used a different recipe, just marinated it over night
    …but I utilized your cooking process and I it completely changed my pulled pork cooking life for all time. Thank you so much for the tips and advice!! Hope to try your full recipe next time!!

  104. I love this recipe! I have used it many times, on baby back ribs too, just cooked them less.
    I want to TRY cooking this roast with bread stuffing all around it for the whole cooking time. Anyone have any thoughts on that?? Please and Thank you!

  105. This is hands down the best dinner I have ever made!!! My family and I eat this 2 times a month and it’s everyone’s favorite! Thank you

  106. This recipe saved the day for me! I had a pork shoulder roast defrosted and ready to go and then realized a friend in a rehab facility an hour away could use a visit in the afternoon. I found this recipe, made and applied the rub a few hours before cooking, did the 20 minutes at 450, put the temp at 250, and then was able to be out of the house for several hours to visit my friend. Mine came out slightly dry but I suspect that it is because I cooked it in my Breville counter oven which provides a more intense/consistent heat than a regular oven. Next time I will take it out as soon as it reaches 180! But still, it was awesome. I really liked the rub, too! FYI for those like me who have no food processor, just finely mince the garlic and rosemary together and then mix all the ingredients together.

  107. This recipe is amazing~we make it often! I have a question bc I am making a double roast for our family reunion. Could I put two of these in an electric toaster oven following the same directions and get the same results or is that not a good idea? Thank you in advance!

    1. that must be a very large electric toaster! I have not has experience with those kinds of appliances but I would say if there is plenty of room for air to circulate and you add some extra time as needed for the second roast, you should be good to go (don’t turn the heat up! leave it low!)

  108. I’m so excited for this! I just put the marinade on and realize I won’t have time to cook tonight. Do I have to bake tomorrow or can I wait until Saturday? Today is Thursday and I put the marinade on at 3:00 p.m.

  109. Wonderful recipe it has the most comprehensive instructions I have seen. That was the most helpful to me. I made it Cuban style marinade but followed the instructions for baking. What can I say I wish you could taste our fall apart roast!

    1. a roasting pan or a baking dish large enough to hold the roast with room around it. you could also use a rimmed baking sheet, but I prefer something with slightly taller sides.

  110. Made this recipe on my gas grill. It was excellent. Currently have one baking in my oven. It smells soooo goood! Can’t wait for Sunday dinner today!

      1. Making this in the oven right now. Expecting hurricane Ian to hit us soon. I figured we can eat off it for a few days. Hope it’s as good as it smells!

    1. Didn’t have anchovies or fiah sauce, so I used low sodium soy as suggested. I tasted the marinade before applying amd it was VERY salty. I felt the need to add some brown sugar in an attempt to balance it out. Is this dish supposed to be really salty? It is in the fridge marinating now.. but I’m worried how it will turn out.

  111. Made my first pork shoulder with this recipe. The result was just fantastic. The meat was flavorful and tender, fall apart good. I made a light gravy (really a sauce) with the drippings because my husband asked for it. I wanted to keep it in the oven longer than the specified time (which was spot on well-timed), but I was afraid it would get dry. I did trim more of the fat than most to be heart healthy, and the flavor was still all there. Thanks for this recipe.

  112. I have never had a recipe that I returned to as many times as I have relied on this one. I have also shared it with others. Perfect every time and the explicit directions for different sized pieces of meat are so helpful. Delicious… so yummy. Thank you!

  113. It’s hard to describe how fabulous this recipe was. I had 7 lb bone in roast and doubled the marinade which, in hindsight, might have been unnecessary. Everything else was done exactly as written. 7.5 hours and it was fall apart yumminess. I transferred to a sheet pan to rest till dinner (almost 2 hours). About 1/2 before we were to eat, popped it back in a 450° oven for 20 min. The crisp parts were heavenly, especially the fat cap on the bottom. Did a quick, thinned out strained au jus/gravy. Sorry, I know this is long but I like to read everyone else’s tricks and suggestions so I added mine. I’m going to be making this A LOT!

    1. That is an excellent question! A long cooking roast, like brisket or pot roast. I’d like to give that a try!

      1. This is absolutely delicious. My notes on the recipe read “Really great! Fancy without the effort.” Honestly, I will never forget the first time serving this because we were all sitting there taking several bites and it was quiet. My mother-in-law was the first to speak and said, “You know, this is really good.” I usually have comments on what I could have done better/changed and this time I just agreed. The recipe is a keeper for sure!!! Thank you so much for such a wonderful recipe.

  114. I made this today and WOAH….it is by far the BEST pork I have ever eaten. This oven roasting method made for a very tender wonderful meal!!!!

    1. Awesome, thanks for this share! I have two whole boneless pork tenderloins in the fridge right now with the rub on them. I have 18 people coming for dinner tomorrow and sure hope it all turns out flavorful and tender! I only have one question about the cook time…No covering the roasts, correct? Just let them cook uncovered on 250?

      1. I wonder how yours turned out because the shoulder cut is full of fat however the tenderloin tends to dry out.

    1. Yes, but it won’t get the great crust. Cook in on low for 8 hours, and if you like, finish it in the oven for 30 minutes!

  115. I cbf with making a rub or marinade so just winged it with the spices I had in the cupboard and it was the best roast I have ever made/had. It was an 8 lbs bone-in butt and followed your directions. I think letting the meat rest in the fridge overnight was a key factor that was different from past roasts. When I did pull it out of the oven to rest the internal temperature did rise to 190 degrees F. I’m already planning to buy an internal oven thermometer for the next roast since I want to take it out at about 170 degrees, but even at 190 it was fork tender without being stringy.

    I will say that I let it rest for a lot longer than suggested, mainly because I didn’t plan my sides well, but I know resting the roast is important so it worked in my favor. It was super moist and still warm even after an hour or so.

    Love it! Thank you.

  116. I use this cooking method with my own signature rub instead of the recipe given and the pork turns out great!

    The only thing I would adjust is you don’t want to be pulling the pork out of the oven at 180 degrees, as that would be overcooked. Instead, as long as it’s at 165 and the meat has a chance to rest, it will be fantastic.

    Remember that the meat will continue to cook once it’s resting.

  117. This worked beautifully. Family loved it. Probably the best roast pork I’ve done. Used a boneless pork shoulder trimmed for fat.

  118. The flavors are fine, but ignore the roast’s temperature of 180 if you’re looking for “fall apart” (bit of a misnomer) pulled pork. Been smoking pork butts and other meats for over 20 years and pork butt simply doesn’t pull at 180. You need 200-205 internal temp to fully melt the fat and gristle inside of the roast (Far more important for bone-in). The oven is no different than the smoker and ideally 225 is a better oven temperature for juicy pulled pork. I came across this looking for a unique flavor over standard bbq rubs and marinades (and it is unique).

    1. Hi Adam,
      Do you still do 20 minutes at 450 and then (using an 8 lb roast as an example) turn down to 225 for 6 1/2-8 hours or do you keep it in longer?

      Katie, thank you for this amazing recipe!

      1. This is my go to pork roast recipe. Love, love, love it! Don’t let the anchovies throw you off. They create such a beautiful non fishy favor to the roast and the drippings. This recipe will not disappoint!

      1. I use a mortar and pestle before adding oil. It works just as well, and the clean-up is easier. If you don’t have a mortar and pestle, you could use a wooden spoon and press your paste (before oil) against the sides of a small bowl.

  119. Beautiful recipe Katie have made it numerous times. Would love to try it with our beautiful Australian lamb shoulder or leg of lamb.

  120. I’ll begin by saying I used my own dry rub mixture ( my husband’s actually). But I followed the suggested roasting times and temps and my roast was great! Even had great pan juices for a nice rich gravy. My pork shoulder was about 10 lbs. started at 450 for 30 minutes then 250 for 7 hours (checked temp after 6 hours). Drained off my pan juices then put back in at 450 again for 20 mins. Initially had it with fat side up but turned it over for the last 20 minutes.
    It was great! Thanks so much!

  121. Hi Katie,
    First time making this Prok shoulder Roast-following your directions. Its in the Oven as we speak-its only a 3Lb. Roast. It’s at 450 for 20 minutes as you are suggesting. I will turn down to 250 by your direction and cook for 4-5 hours as you suggested. If this is correct, I’m glad.
    If not please correct me.
    Thank you,

  122. This is the third time I’ve made this and it is amazing every time. I’ve used boneless and bone-in roasts from 6ish to almost 9 lbs and it turns out beautifully. Fish sauce is great, anchovies are great–I will say that if you are not using a food processor to make the marinade, fish sauce is definitely easier to thoroughly incorporate! I often add a little honey to balance the marinade, maybe 1-1 1/2 TBS to a double batch of marinade.

    ALWAYS DOUBLE THE MARINADE, you will be very happy you did. A longer marinating period is better if you can manage it, but it’s good regardless.

  123. 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 !!!

    1. If you thought it was good with coconut aminos and French’s hot dog mustard you are in for a treat when you make it again. I use a super-seedy whole grain mustard that is the best I’ve found for cooking things meant to be very mustard-y (Lusty Monk is the brand, it’s incredible), and if you are iffy about anchovies, use Thai fish sauce!

  124. 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.

  125. 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.

  126. 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!!

  127. 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

  128. 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?

  129. 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.

  130. 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.

  131. 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 !!!!

  132. 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?

  133. 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.

  134. 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 :)

  135. 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!

  136. 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

  137. 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.

  138. 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.

  139. 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.

  140. 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!

  141. 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?

  142. 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!!!!!

  143. 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.

  144. 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!

  145. 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?

  146. 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.

      3. oh no! so sorry that happened. yes plan to add two more hours, but start checking earlier!

  147. 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.”

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

  149. 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.

  150. 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!

  151. 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??

  152. 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!

  153. 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.

  154. 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!!

  155. 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.

  156. 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!!

  157. 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!

  158. 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!

  159. 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

  160. 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!