Roasted pork shoulder is one of the easiest meals to make. My kids love it and I make it every few weeks during the winter. I try and switch up the spices and sauces I serve with it and that keeps it interesting. Winter is a perfect time to enjoy this recipe. It’s a perfect meal to serve during the dark, cold days when the body is looking for something warm and comforting.
The ingredients for roasted pork shoulder
A couple of different spices and lots of garlic is all it takes to get this going.
Here is what you will need:
- 2 lbs pork shoulder – bone-in
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 garlic cloves
- 4 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cayenne (or paprika for a milder version)
Let’s start with the pork shoulder itself. I like to trim off the extra fatty bits from the raw meat before I do anything. That way, there is no extra fat in the gravy when I make it with the jus left over in the pan. Once that is done, I make the spice blend. Wash and dry the fresh rosemary and thyme. Peel the garlic cloves. Using a mortar and pestle or a small blender, blend the spices. Add the rosemary, thyme, garlic, oil, and salt into the mortar and pestle and grind everything so it’s almost smooth.
Add the salt and the paprika (or cayenne) to spice rub and combine so everything is evenly distributed. Using your hands, rub half the spice mixture all over the top of the pork shoulder. Then turn it around and rub the rest of the mixture on the bottom side. Place the pork shoulder into a baking dish, cover it with a clean tea towel and set it in the fridge for about an hour to so.
Remove it from the fridge and allow it to sit on the counter for about 20 minutes. Preheat the oven to 425 degrees and place the baking dish into the middle rack and bake it for about 20 minutes. This will help brown the meat and seal in the moisture. Lower the temperature to 300 degrees, and add half a cup of water to the baking dish. Allow it to cook for at least 3-4 hours on this low heat. The baking time will depend on the size of your pork shoulder.
Another way of sealing the moister is by searing the meat. To do this, heat a cast iron pan so it’s really hot – to the point of smoking. Drop your marinated pork shoulder onto the cast iron pan and let it cook on the one side for about 2 minutes. Keep the heat really high and then turn and cook the other side for about 2 or so minutes. Do the same on all sides. This helps the meat to brown very quickly from all sides and helps keep the juices in the meat. You can then use the cast iron pan in the oven. Heat the oven to 300 degrees and bake.
Remove it from the oven and let it sit in the baking dish for at least 5-10 minutes. Allowing the cooked meat to rest helps the juices to be reabsorbed into the meat and keeps it tender. Once it’s rested, you can slice it how you like.
I use the jus that is left over in the baking dish to make a gravy. If you used a cast iron pan, you can remove the roasted pork shoulder from the pan and just add some flour to it. Place the pan on to a low heat stove and using a whisk, mix the flour in. Once it’s incorporated, add a little water – a few tablespoons at a time, until you have the consistency you desire. Cook the gravy for a few minutes and serve it hot with your meat.
Roasted Pork ShoulderCourse: Entree, PorkCuisine: CanadianDifficulty: Easy
This oven roasted pork shoulder is so easy to make. Roasted on low heat, it’s juicy and each bite is filled with herbs and flavour.
2 lbs pork shoulder – bone-in
2 sprigs fresh rosemary
3 sprigs fresh thyme
4 garlic cloves
4 tablespoons olive oil
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cayenne (or paprika for a milder version)
- Using a sharp knife, remove all the excess fat from the pork shoulder.
- Wash and dry the fresh rosemary and thyme.
- Peel and roughly chop the garlic.
- Add the rosemary, thyme, garlic, oil, and salt to a mortar and pestel or a small blender. Grind the spices to a rough grind. Once ground, add the black pepper and paprika to the mix.
- Place the pork shoulder into a baking dish and using your hands spread the spice mix onto the shoulder. Flip it over and spread the spice mix onto the other side. Make sure you cover all sides of the pork with the spices.
- Cover and place in the fridge to allow it to marinate for about an hour.
- Remove from the fridge and let it come back to room temperature for about 30 minutes.
- Preheat the oven to 425 degrees F. Place the baking tray into the middle rack of the oven and bake the pork for about 20 minutes. Once the pork has browned, add about half a cup of water to the bottom of the baking dish and turn the temperature to 300 degrees. Allow it to continue to bake for another 3 or so hours.
- Remove the baked shoulder from the oven and let is rest for about 5 or so minutes to allow the juices to get reabsorbed into the meat.
- Use the left over jus from the meat to make a gravy or just use it as is to pour onto the meat when you serve it.
– Check out other Entree recipes here.