Roasted Pork Shoulder

Last Updated on August 8, 2026 by Sarah Leadon

Roasted pork shoulder is one of those comforting, slow-cooked meals that delivers tender, juicy meat every time. This version uses a simple seasoning paste, fresh aromatics, and a low-and-slow roasting method that guarantees rich flavor and a perfectly browned crust. It is an easy, reliable recipe that works for weeknight dinners, meal prep, or feeding a crowd.

Ingredients

• Pork shoulder: Pork shoulder has a higher fat content, which helps keep the meat juicy. If you can’t find pork shoulder, use pork butt.
• Dijon mustard: Helps the seasoning paste stick to the pork and adds a subtle tang that balances the richness of the meat.
• Brown sugar: Adds a little sweetness. Also helps the outside of the pork caramelize as it roasts.
• Caribbean spice & roasted garlic: I love this stuff. It adds warmth, depth, and a little island-inspired flavor to the rub. If you can’t find this seasoning, use Creole or Cajun seasoning or make your own blend with paprika, allspice, garlic powder, thyme, and a pinch of cayenne.

Scroll down to the recipe card to see the full list of ingredients and measurements.

Tips

• Roast the pork on the middle rack. It will brown too quickly on the top rack, and the bottom may burn on the bottom rack. Cooking it in the middle rack helps the pork cook evenly.
• If you are using boneless pork shoulder, decrease the cooking time by 10-15 minutes.
• If the pork shoulder is browning too fast, tent it with aluminum foil during the last 15-20 minutes of cooking time.
• For shredded pork, cook until the internal temperature reaches 200°F (93°C). For sliced pork, cook until it reaches 180°F (82°C).
• Let the pork shoulder rest after you take it out of the oven. If you cut it too soon, the juices will seep out of the meat. Letting it rest for 10-15 minutes gives the juices time to redistribute back into the meat.
• Use the pan juices as a sauce. Strain the juices, then skim off the fat and heat it on the stove. Add more apple cider or broth and a cornstarch slurry to create a thicker sauce.  

Serving Suggestions

You can serve roasted pork shoulder with mashed potatoes and the carrots and onions from the bottom of the pan. Here are more serving suggestions:

• Roasted Broccoli
• Cauliflower Rice
• Roasted Potatoes
• Green Salad
• On a bun with slaw

Storage Instructions

Let the roasted pork shoulder cool completely. Place it in an airtight container and refrigerate for 4 days. You can also freeze the pork for 3 months.  

To reheat the pork shoulder, you can nuke it in the microwave in 30-second intervals until it’s warm.

You can also reheat the pork shoulder on the stove or in the oven. To reheat it on the stove, place the pork in a skillet over medium heat. Add a little bit of chicken broth, apple cider, or water to keep it moist. Cover the pork and cook for 5 to 7 minutes, stirring occasionally, until warmed through.

To reheat pork shoulder in the oven, preheat your oven to 300°F (150°C). Place it in a baking dish and add a few tablespoons of broth or apple cider. Cover it with foil and bake it for 20 to 25 minutes, or until warmed through.

You can use the leftover pork to make pulled pork sandwiches, tacos, burritos, or salads.

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Roasted Pork Tenderloin

Recipe by Sarah Leadon

0.0 from 0 votes

Course: Dinner, Main, LunchCuisine: American, CaribbeanDifficulty: Easy

Servings: 8-12

1/2x 1x 2x

8-12

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

263

kcal

Total time

4

hours 

10

minutes

This roasted pork shoulder is tender, flavorful, and slow-cooked to perfection with a simple seasoning paste and aromatic vegetables. It is easy to prepare and perfect for slicing or shredding. Serve it with your favorite sides for a hearty, comforting meal.

Cook Mode

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Ingredients

• 2 tablespoons olive oil

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 1 teaspoon Italian seasoning

• 1 tablespoon brown sugar

• 1 teaspoon smoked paprika

• 2 teaspoons onion powder

• 2 teaspoons Caribbean spice & roasted garlic seasoning

• 2 teaspoons garlic powder

• 3 tablespoons Dijon mustard

• 4 cloves garlic, minced

• 5 lb. boneless pork shoulder

• 2 medium carrots, peeled, cut into 1-inch pieces

• 1 large red or white onion, roughly chopped

• 1 cup chicken broth

• 1 cup apple cider

Directions

• Combine olive oil, kosher salt, black pepper, Italian seasoning, brown sugar, smoked paprika, onion powder, Caribbean spice & roasted garlic seasoning, and garlic powder in a small bowl.
• Add the Dijon mustard and garlic, and mix until a paste forms.
• Next, rub the seasoning paste all over the pork shoulder. Make sure you get the seasoning paste into all the nooks and crannies. Cover the pork shoulder. Let it marinate in the fridge for 4 hours or overnight.
• Set your oven to 350°F (176°C). Let it preheat. Let the pork come to room temperature while the oven preheats.
• Place the carrots and onions in the bottom of a 9-by-13 baking dish in a single layer. Add the chicken broth and apple cider. Place the pork on top of the carrots and onions. Cover it tightly with foil. Bake for 3 hours.
• Baste the pork with the juices. Increase the oven’s temperature to 375°F (190°C) and bake it uncovered for another 45-60 minutes until it’s browned and tender.
• Remove the pork from the oven. Let it rest for 15-20 minutes before carving or shredding it.

Nutrition Facts

• Total number of serves: 12
• Calories: 263kcal
• Fat: 11.3g
• Saturated Fat: 3.4g
• Cholesterol: 30mg
• Sodium: 255mg
• Potassium: 354mg
• Carbohydrates: 30.6g
• Fiber: 2.3g
• Sugar: 10.7g
• Protein: 11.2g
• Calcium: 128mg
• Iron: 1mg

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