Oven Roasted Pork Shoulder

This oven roasted pork shoulder recipe makes the most flavorful, melt in your mouth pork roast. Take the time to make the simple rosemary, garlic, and anchovy paste and let the roast absorb the flavors in advance of cooking. Then simply sear the roast at 450 degrees for 30 minutes, then let it slow cook at 250 degrees for 6-8 hours, depending on the size of the roast. Your house will smell amazing and you will be rewarded with the juiciest, most flavorful meat you can imagine.

This oven roasted pork shoulder recipe makes the most flavorful, melt in your mouth pork roast. Take the time to make the simple rosemary, garlic, and anchovy paste and let the roast absorb the flavors in advance of cooking. Then simply sear the roast at 450 degrees for 30 minutes, then let it slow cook at 250 degrees for 6-8 hours, depending on the size of the roast. Your house will smell amazing and you will be rewarded with the juiciest, most flavorful meat you can imagine.

Gather up your ingredients.

Rinse the pork shoulder, pat dry.

In a food processor or blender, combine the garlic, anchovies, rosemary, salt, pepper, and olive oil. Pulse until well combined.

Using as spoon, stir in the Dijon mustard.

Rub the paste over all sides of the roast and set it fat side down.

Cover the roast with plastic wrap and refrigerate 2 hours or overnight for best flavor.

Remove the roast from the refrigerator 30 minutes prior to cooking to bring to room temperature.

Remove the plastic wrap and preheat the oven to 450 degrees.

Cook the roast at 450 degrees for 30 minutes, then turn the temperature down to 250 degrees.  

Check the roast at 6 hours, it is ready when a meat thermometer reads 180 degrees.  

Remove the roast, let sit in the pan for 20 minutes before removing to a plate for slicing.

If you love this oven roasted pork shoulder recipe, try my Cuban Grilled Pork Tenderloin, Stuffed Pork Loin, and Pork Loin Roast.

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