Oven Roasted Pork Shoulder

5 from 1 reviews

Oven roasted pork shoulder crusted with garlic and rosemary paste. Sear at 450 for 30 minutes and roast at 250 for about 6 hours.



6 pound bone-in pork shoulder
5 cloves garlic
3 anchovies
1/2  tablespoon dried rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
¼ cup olive oil
2 tablespoons coarse Dijon mustard


  1. Rinse the pork shoulder, pat dry.
  2. 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.
  3. Rub the paste over all sides of the roast and set it fat side down.
  4. Cover the roast with plastic wrap and refrigerate 2 hours or overnight for best flavor.
  5. Remove the roast from the refrigerator 30 minutes prior to cooking to bring to room temperature.
  6. Remove the plastic wrap and preheat the oven to 450 degrees.
  7. Cook the roast at 450 degrees for 30 minutes, then turn the temperature down to 250 degrees.  
  8. Check the roast at 6 hours, it is ready when a meat thermometer reads 180 degrees.  
  9. Remove the roast, let sit in the pan for 20 minutes before removing to a plate for slicing.

Keywords: pork shoulder, pork butt, oven roasted pork