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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.
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.
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.
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.
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.
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.
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:
- Green Beans and Mushrooms with Shallots
- Roasted potatoes
- A green salad
- Cole slaw
- Spoonbread Corn Pudding
- Mashed Sweet Potatoes with Roasted Garlic.
- Warm Brussels Sprouts with Anchovy Vinaigrette
Other Pork Recipes:
- Pernil
- Bourbon Brown Sugar Pork Loin
- Slow Cooked Pork Roast
- Dijon and Honey Crusted Pork Tenderloins
- 2-Ingredient Slow Cooker BBQ Pulled Pork
- Slow Cooker Barbecue Pulled Pork Loin
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Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic
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.
Notes
Nutrition Information
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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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!
*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
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.
If I don’t have time to refrigerate, does that affect the way it cooks?
Nope! Same timing!
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?
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!
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!!!
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!
that is so funny – how did it go!?
Yes, awaiting to hear also. How was it using sardines?
Made as directed using capers. This was so good I’m making it again today, two weeks later. It’s perfect and so easy!
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!
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.
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.
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.
Plan for 4!
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.
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.
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!
Thanks for this helpful comment before I make it!
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.
This recipe looks absolutely great. Thanks. For an 8-pound roast, should I double the ingredients for the marinade?
you can do 1 1/2 or double the marinade recipe!
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?
Thanks.
Roland
anywhere in that range is fine!
Very nice. Kitchen smelt marvellous and meat tasty and tender. Made excellent gravy as well.
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.
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!
Would this work in an instant pot and then crisped up after in the oven?
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!
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?
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.
Would the time estimates be similar with a bone in roast?
yes!
How can I cook this with a loin instead?
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.
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!!
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.
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.
Hi I am looking to try this recipe today with a 4 lb roast. Could kalamatas also be considered as an alternative to anchovies?
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!
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!
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.
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!
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,
Jim
your estimation sounds just about right! I would definitely start checking at 9 hours.
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.
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!
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!
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.
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!!!
how much anchovy paste and dried rosemary should I use in place for a 3.3 lb. piece of pork?
you can use the same amounts, it will just be more deeply flavored!
My go to recipe now, family loves it!
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.
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.
My bone-in is 2 lbs. How should I reduce cooking time and everything else?
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.
My 5 lb boneless roast reached 180 within 3 hrs, I think I will leave it a couple more hrs and turn down oven temp.
Oh yeah… best new recipe in a long time. Delicious and easy and looks impressive
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.
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.
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.
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 ?
Just rub the oil over the roast before you cook it! It will be just fine!
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!
Outstanding! I didn’t even mind getting up at 4:30am for a 2:00pm brunch. Thanks Katie.
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.
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 ?
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….
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
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!
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!
Hi Kim – can you tell me how much paste you used in place of the anchovies? I also have paste.
This recipe is so amazingly delicious! I’ve made it several times and have shared it with many. Thank you, Katie!
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!
Made this for New Year’s Day and it turned out perfect! It was definitely a hit with my family and friends!
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??
that sounds about right! it might take up to 3, but definitely start checking at 2.
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.
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.
Did you cover the roast in the oven and did you add broth when you added the vegetables?
What is the best way to reheat this the next day?
in a 250-275 oven, tented with foil, til heated through!
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.
Changes:
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!
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?
It might take a bit longer! Keep checking texture and temp til it’s fall apart!
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.
maybe horseradish sauce? https://themom100.com/recipe/horseradish-sauce/
How about a chimichurri sauce.
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!
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!
Isn’t 180 degrees way too high? I have seen a range from 160-200 degrees in recipes.
that range is pretty accurate – truth is, when the roast is fall-apart tender, it’s ready!
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.
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.
Amazing!
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.
~180 is the temp collagen breaks down. Too high for a tenderloin; perfect for a shoulder.
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!
Easy and delicious!
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!!!!
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!
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.
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!
Hi – do I leave the skin or crackling on the pork or cut it off?
leave it on! it’s delicious with the softer interior meat!
Can I cook it the same way in an electric roaster? That would open my oven up to roast some veggies.
I’ve never done it, but I think if it’s large enough it will work!
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.
Which rack level in the oven do you place it in? Middle, lower?
middle or lower is fine!
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?
Thanks!
It’s kind of flexible – I would go for 20 with a smaller roast, and 30 for a larger!
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.
Thanks
it can definitely marinate for 2 days, no problem! even better!
In what kind of dish do you cook it? Pyrex, pan with holes or else. Sorry I don’t know the name in english.
pyrex is fine, or any baking dish with sides, or even a roasting pan or a rimmed baking sheet – all good!
Would this be good roasted in a cast iron skillet?
if it’s large enough to hold the roast with space around it – yes!
When do you put potatoes, onions, and carrots in with the roast if you want those on the side?
you can add them during the last two hours!
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..
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!!!
Have you ever made this in a slow cooker?
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.
One word.. Amazing!!❤️
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.
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.
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 : )
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!
no rack or rack is fine! And just start checking the roast an hour before the suggested end cooking time for the larger roast!
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?
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!
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!
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….
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!
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!
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!!
For smaller roasts is definitely go lower than 250 next time. It reached 180 in about an hour. I’d probably go 225
Excellent and very easy. The crew LOVED it!
Made this roast the other night. Excellent! Could you make ahead of time and freeze.
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.
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
I’m so glad I came across your recipe. I make my pork roast like this every time now. It is always delicious!!
Can this be made in a slow cooker?
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.
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.
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?
that sound about right, but it will probably need at least 3 hours on the back end!
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.
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!
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.
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?
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!
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!!
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!
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
Moist, tender, and delicious! I highly recommend!
Great recipe Katie. I have done this 4 times already and doesn’t disappoint. The anchovies are a must.
Thanks!
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.
This has become a family favorite. I make it regularly. Turns a cheap piece of meat in to a gourmet feast.
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!
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!)
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.
Thx!!
sorry for the delay – a couple of days in the marinade will make it even better!
My husband is allergic to fish. The soy sauce substitute is perfect for this. Balsamic vinegar also gives a great taste!
So tender and delicious!
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!
What is the best cookware to use for this recipe?
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.
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!
I have this in the oven now. Is it best using fan forced or traditional oven setting?
the timing is for traditional oven, but if you use forced setting just start checking a bit earlier!
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!
hope you are ok down there!
What is your recommended cook time for a 14-15 lb roast? Thank you!
keep that temperature low! probably 10 hours? keep checking temp and don’t rush it!
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.
tha marinade is salty but the finished dish will not be!
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.
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!
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!
Is one anchovy one flat piece or two- as one fish does have two sides?
one flat piece!
Would this recipe work with a beef roast? The pork was fabulous!
That is an excellent question! A long cooking roast, like brisket or pot roast. I’d like to give that a try!
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.
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!!!!
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?
Thanks!
uncovered!
I wonder how yours turned out because the shoulder cut is full of fat however the tenderloin tends to dry out.
Easy and good! We have made it several times, and it always turns out delicious.
Can this recipe be done in a slow cooker? What changes would you recommend?
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!
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.
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.
This worked beautifully. Family loved it. Probably the best roast pork I’ve done. Used a boneless pork shoulder trimmed for fat.
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).
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!
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!
I don’t have a food processor, will a blender work?
yes! or you can mince everything into a paste!
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.
Soooo easy, yet sooo delicious!!!
Beautiful recipe Katie have made it numerous times. Would love to try it with our beautiful Australian lamb shoulder or leg of lamb.
Are there any issues with utilizing dried rosemary instead of fresh or will it burn?
no – you can use dried!
I don’t have fresh rosemary…may I use dry?
yes!
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!
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,
Jackie
For a roast that size I would start checking at 3 hours!
Does the roast need to be tied? I don’t have any twine.
Nope you’re good with no twine
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.
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 !!!
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!
Delicious! Followed recipe exactly and wouldn’t change a thing. Family of 6 approved.
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.
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.
GREAT RECIPE — START THE DAY BEFORE; DON’T RUSH
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!!
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
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?
there aren’t many pan drippings with this one….
I’d like to make this for brunch. Is it possible to cook it the day before and re-heat for brunch?
yes! just heat tented with foil for about 30 minutes in a 275 oven.
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.).
Do you use a rack or just place in the roasting pan?
either is fine!
Can you roast small carrots , baby potatoes and parsnip pieces with the meat?
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.
How do I wash the pork shoulder roast?
not necessary!
I don’t have any anchovies, but I do have anchovy paste. Do you think that would work?
yes! Use about 2 teaspoons.
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!
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.
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 !!!!
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?
yes, chop very finely and mix away and you will be just fine!
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!
What can use if I don’t have kosher salt and would yellow mustard or honey mustard be ok
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.
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.
Did you leave it uncovered in the oven? For how long and at what temp? Your version with the veggies sounds perfect :)
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?
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!
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
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.
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.
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.
I have anchovy paste on hand. Could I substitute a dollop of it for the rinsed anchovies? Thank you!
yes for sure!
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!
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?
if your meat is falling apart tender you’ll know it’s done!
Invest the 10 or $20 in a good instant read meat thermometer you won’t regret it
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!!!!!
This is the only way I’ll ever prepare pork roast again! Amazing!
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.
I have a large roasting pan with a rack, should I place on rack or remove it?
either way!
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!
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?
I would add them during the last two hours of cooking so they hold some texture and shape!
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.
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.
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!
yes but start checking on the earlier side!
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.
oh no! so sorry that happened. yes plan to add two more hours, but start checking earlier!
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.
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.
Where/when does the dijon come in to play??
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.”
This is so flavorful and delicious. I am so glad to have another pork shoulder/butt recipe to make besides carnitas.
To get to this recipe you have to go 17 miles down this it’s not worth it
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.
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!
You can go either way on both of these! not necessary to tie, and the rack is optional.
Can I use fish sauce instead of anchovies
yes! a teaspoon or two should be good.
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??
yes uncovered!
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. :)
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!
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.
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!!
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.
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!!
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!
start checking an hour and 1/2 before the recommended cooking time, but make sure it’s fall apart tender – that’s the key!
We made this recipe and absolutely loved it. Thanks for sharing.
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!
Tender, juicy and five star fabulous!
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
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!
Delish
waiting 20 minutes for resting now – it’s killing us!!
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?
it does!
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.
Mine didn’t… I think I needed to cook longer…9 lb roast and cooked for 9 hrs, but was not fall apart tender.
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.
Great idea to use Worcestershire for a replacement for the anchovies paste. I’m taking that idea for sure!
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.
I’m doing an 8.5lb roast, should that fat be on top or bottom? will it make a difference?
fat on the top is best, but it really doesn’t matter that much.
Preparing to cook my roast after marinating overnight. Can I use a meat rack or is it better to lay in pan?
either one is fine!
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
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!
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!!
I think this sounds very easy to do and delicious! Can’t wait to do my ten pound pork shoulder.
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!
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!
WOW!! Soooooo very delicious. I didn’t have any anchovies, so I used a bit of Amino sauce.
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.
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!
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!
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!
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!
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!
This was the bomb! So easy and amazingly tasty and juicy! Will definitely make again!! Thank you for this awesome recipe
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.
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…
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.
Please help, how long should I rest a 5 lb. roast for with this recipe?
20 minutes is still perfect!
This is the best pork I have ever eaten. Everyone loves it!
Amazing recipe, all of my family members loved it !
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.
If you marinated your pork over night, should you let it get to room temperature before putting in the oven?
ideally, yes!
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 :)
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!
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!
Would this work with a reverse sear method (i.e., slow cook first, let rest and then sear at the end)?
I don’t think you need to sear it at the end – it gets a really nice crust!
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?
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.
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
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!
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?!?
a chutney sounds great! maybe a pepper jam or a fig jam?
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.
miso sounds amazing!!!
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!
Salt , pepper and Cajun injector. Trust me
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!
amazing, thank you!
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.
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
Fantastic recipe!
Absolutely delicious- I used only salt, pepper, and oil! Raving reviews from everyone- thank you!! Oven roasted is the way to go!!!
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. ;)
This was delicious! The whole family liked it. It is important to make sure you have enough time, but well worth the planning.
2nd time using this recipe. Easy and oh so good. Highly recommend to novice and accomplished kitchen people.
What a great recipe! Pork was well seasoned, falling-apart tender, so flavourful. I’m a fan. Thanks for this!
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!
Could this be cooked on a grill?
if you are super adept at low and slow indirect cooking, go for it!