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Roasted Pork Shoulder Recipe

User Rating 3.5 Star Rating (3 Reviews)


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Roasted Pork Shoulder Recipe - Pork Recipes

© 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Pork shoulder roast is an inexpensive cut of meat. Here it is marinated in a dry spice rub, then slow-roasted in the oven to tender perfection. This is not an easy cut of meat to slice into pretty portions. I carve it from the bones and serve it rustic-style, in large chunks as seen in the photo. The dry rub is equally delicious on chicken, both whole chickens and chicken parts.

Prep Time: 20 minutes

Cook Time: 3 hours

Marination Time: 8 hours

Total Time: 11 hours, 20 minutes

Yield: 6 to 8 servings


  • 4 to 5 pound pork shoulder roast
  • 1/4 cup brown sugar, packed
  • 2 Tablespoons sweet Hungarian paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rubbed sage
  • Freshly ground black pepper to taste


Trim the tough skin from the pork shoulder leaving 1/4 inch layer of fat on the meat.

Whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. Pat the dry rub into the exterior of the pork roast. Place pork in a large plastic bag, seal, and refrigerate overnight or up to 2 days.

Remove pork from refrigerator 30 minutes prior to roasting and let rest at room temperature to get the chill off. Preheat oven to 425 F. Line a shallow roasting pan with foil. Insert a roasting rack.

Place pork shoulder on rack in the prepared pan. Roast for 30 minutes. Turn oven down to 325 F. Roast an additional 2 to 2-1/2 hours, until thickest part of the meat (not touching the bone) reaches 170 F. on a meat thermometer.

Remove the pork shoulder roast from the oven, tent with foil, and let rest for 30 minutes at room temperature before carving to serve.

Yield: 6 to 8 servings

Roasted Pork Shoulder Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

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 5 out of 5
Excellent flavor, Member johnnygeneric

Unlike the other two reviewers I actually cooked using this recipe. The ultimate judge is not me but my wife and family. They loved it. The use of paprika was stunning. The pork meat was flavorful and absorbed the flavors. The meat was tender and moist. It was not dry. The big difference was the fact I used half the meat called for, but the full amount of spice rub. I put it all in a zip lock bag and massaged it into the meat. The next day when I opened the plastic bag I took in all those wonderful smells of spices. Simply amazing. I was afraid the brown sugar would make the flavor too sweet, but it did not. The meat, since it was less than 2 pounds, only took about an hour to cook through. However, I left it in the oven on warm for a while longer. I added a side dish of string beans stir fried with boiled, then cubed new potatoes, onions and chopped bacon.

4 out of 4 people found this helpful.

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