Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard, and Garlic
A super tender slow-cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.
1 (6-pound) boneless pork shoulder ((trimmed of excess fat and tied))
Categories
Main Course
Cuisine
American
Steps
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 juices are 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.
Nutitrion
Serving Size: 1 serving
Calories: 333.64 kcal
Carbohydrates: 0.75 g
Protein: 51.55 g
Fat: 12.39 g
Saturated Fat: 3.09 g
Cholesterol: 136.68 mg
Sodium: 539.9 mg
Sugar: 0.04 g
Reviews
Angela Werner on 2025-08-22 (5 stars): Didn’t have anchovies, so I subbed fish sauce. It turned out fall apart tender. Succulent and crunchy on the outside, with delicious umami flavour. My pork shoulder roast go to recipe from now on.
Clay on 2025-08-22 (5 stars): I use this for pork tenderloin once every couple of weeks and my boys eat it up. Just adjusted the cooking time. One of my favorite recipes. Thanks so much.
Charlotte Marsh on 2025-08-12 (5 stars): Amazing, did not disappoint. Best pork shoulder roast recipe. Thank you!
Mary H on 2025-08-12 (5 stars): The best pork oven roast i ever had. The longer you cook the better it is. Up front work with the marinade but totally worth it. Then the oven takes over and does all the while you do whatever you want ❣️ my husband says it's as good as any barbeque pork anywhere. Love it ❤️
Julia on 2025-07-29 (5 stars): Family favorite. I’ve used soy sauce instead of the anchovies, but recommend the anchovies as it doesn’t have the same depth.
Brock Richardson on 2025-07-25 (5 stars): This recipe is my new favorite food
Taylor on 2025-07-24 (5 stars): Wow! The flavors are bursting out everywhere in my mouth. This is the most delicious pork shoulder recipe I have ever cooked. Thank you. This is my forever recipe nowl
Alexandra
Barbie on 2025-07-24 (5 stars): I've made this many times it's pure perfection! This time I need to make it a day in advance, then reheat the next day. Any suggestions or changes to the recipe? Many thanks.
