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

4.97 from 719 votes

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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.

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

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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4.97 from 719 votes

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

Instructions 

  • 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.

Notes

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.  

Nutrition

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
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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1,032 Comments

  1. Carrie says:

    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.

  2. Jen says:

    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!

    1. Katie Workman says:

      I would add them about 2 hours before the end of the cooking time!

  3. Susan Podgorski says:

    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.

    1. Katie Workman says:

      So happy to hear! I made it this week, too. Perennial favorite!!

  4. Chelsea says:

    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.

  5. Jamie says:

    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!

  6. Tiffiny says:

    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.

  7. Jeff K. says:

    Fabulous! Skipped the anchovies…turned out fine. Did the 2nd round of 450 degrees for crunchier bark.

  8. Krestan says:

    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!!

  9. Curlylyn says:

    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

  10. Michelle says:

    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.