Crispy Pork Shoulder Roast

Pork shoulder roast is a slow-roasted pork dinner with a deeply seasoned crust, tender meat, and rich pan juices. It is different from a lean oven pork roast because pork shoulder has more marbling, which means it becomes softer, juicier, and more rustic when cooked low and slow. I make this recipe when I want a hearty comfort meal that works for Sunday dinner, meal prep, cold weather cooking, or any time I want a generous pork roast with crispy edges.

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Temps de préparation 20

Temps de cuisson 5 30

Durée totale 5 50

Catégorie Main Dish

Cuisine French, North American

Portions 8 servings

Calories 520 kcal

Ingrédients

4 to 5 lb pork shoulder roast boneless or bone-in
2 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp kosher salt
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tbsp brown sugar
1 tsp dried thyme
1/2 tsp cayenne pepper optional
2 onions thickly sliced
1 cup chicken broth water, beer, or apple cider
1 tbsp apple cider vinegar or lemon juice optional for finishing
2 tbsp chopped parsley optional

Instructions

Pat the pork shoulder very dry with paper towels. Trim the fat cap if needed, leaving about 1/4 inch of fat.
In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, thyme, and cayenne if using.
Rub the pork with Dijon mustard and olive oil. Coat all sides with the seasoning mixture.
For the best crust, refrigerate the seasoned pork uncovered for 4 hours or overnight.
Preheat the oven to 300°F.
Place sliced onions in the bottom of a roasting pan. Add broth, water, beer, or apple cider to the pan. Place the pork shoulder on top, fat side up.
Roast uncovered for 4 to 5 hours, or until the pork is very tender and a fork slides in easily. Add a little liquid to the pan if the bottom becomes dry.
Increase the oven temperature to 450°F. Roast for another 15 to 25 minutes, or until the outside is dark, crisp, and well browned.
Remove from the oven and rest for at least 20 minutes.
Skim excess fat from the pan juices if desired. Add a small splash of vinegar or lemon juice to brighten the flavor.
Serve the pork in thick slices, chunks, or rough pieces with crispy crust and pan juices.

Notes

FAQ

Is pork shoulder the same as pork butt?

They are closely related cuts from the shoulder area. Pork butt, also called Boston butt, is usually well marbled and excellent for roasting. Picnic shoulder can also work, especially if it has skin.

Can I make this pork shoulder roast ahead of time?

Yes. Pork shoulder reheats well because it has enough fat to stay moist. Reheat it gently in a covered dish with a few spoonfuls of pan juices, then uncover it briefly to refresh the crust.

Why is my pork shoulder tough?

It probably needs more time. Pork shoulder becomes tender when the connective tissue has enough time to break down. If it feels tight, keep roasting and check again later.

Should I cover pork shoulder while roasting?

For a crispy crust, roast it uncovered most of the time. If it browns too much before it becomes tender, cover it loosely with foil, then uncover it near the end.

What internal temperature should pork shoulder reach?

For tender pork shoulder, aim for about 195°F to 205°F if you want it very soft and easy to pull into chunks. It can be safe before that, but it will not have the same tender texture.

Can I use this recipe for pulled pork?

Yes, but it is not the main goal. If you want pulled pork, cook it until very tender, shred it, and mix it with sauce. For a dedicated version, the oven or slow cooker pulled pork is the better recipe.

Mots clés Comfort Food, Pork roast, pork shoulder