Simple Slow-Roasted Pork Shoulder

Sometimes the best cooking means getting out of the way, and this pork shoulder recipe is proof. Three ingredients: oil, salt, and pepper. No marinades, no rubs, no glaze. Just a well-seasoned slab of pork roasted uncovered until the fat renders and the outside turns into a crackling, golden crust.

Pork shoulder is one of the most forgiving cuts you can roast. The generous marbling and fat cap keep the meat moist throughout the cook, basting itself from the inside as the fat slowly melts. Roasting at 350°F (180°C) is high enough to crisp the exterior but gentle enough to keep the interior juicy.

The 15-minute rest after roasting isn’t optional. Cutting into the meat too early and all those juices flood the cutting board instead of staying in the pork where they belong.

Chef Tips

• Use a meat thermometer and pull at 155°F (68°C) internal temperature. The temperature rises a few degrees during resting.
• Place the shoulder fat-side up on a roasting rack so the rendered fat bastes the meat as it drips down.
• Season generously. A large roast needs more salt than you think to flavor the interior.
• Plan for 30 minutes per pound of cooking time. A 4-pound roast takes roughly 2 hours.

Variations

• Rub with garlic powder, smoked paprika, and brown sugar for a barbecue-style crust.
• Roast low and slow at 275°F (135°C) for 6 to 8 hours until fork-tender for pulled pork.
• Score the fat cap in a crosshatch pattern before seasoning so the salt penetrates deeper and the skin crisps better.