Foolproof Slow-Roasted Pork Shoulder
Slow-roasted pork shoulder is juicy, crispy, and incredibly flavorful. And when using a probe thermometer, it is foolproof.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3 ½to 4 pounds boneless pork shoulder roast (also called Boston blade roast or Boston butt)
- For the Spice Rub:
- 1teaspoon dried crushed red peppers
- 1teaspoon garlic powder
- 1teaspoon ground ginger
- 1 ½tablespoons kosher salt (not sea salt or table salt)
- 1teaspoon ground white pepper
- 2tablespoons brown sugar
- 2tablespoons extra-virgin olive oil
- 2tablespoons red wine vinegar
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 500 F. Mix all of the spice rub ingredients together in a small bowl to form a paste.Step 3
Use a basting brush or spoon to coat the roast. (You might have some left over, depending on the size of your roast.)Step 4
Place the seasoned pork shoulder on a rack in a roasting pan and transfer it to the oven.Step 5
Roast for 20 minutes. Lower the heat to 250 F and cook until your probe thermometer reads 140 F, which will take another hour or so. The exterior of the roast should be a beautiful brown color.Step 6
Remove the roast from the oven, cover it loosely with foil, and let it rest for 15 minutes, during which time the temperature will continue to rise until it reaches the target temperature of 145 F.Step 7
Slice, serve, and enjoy.