Slow-Roasted Pork Shoulder

It is always such a great feeling when you find those recipes that are so simple yet unbelievably delicious. This is one of those. The perfect weeknight dinner.

You are the Best Thing – Ray LaMontagne

Slow-Roasted Pork Shoulder adapted from the March 2014 issue of Bon Appetit. Serves 8.

You’ll need:

  • 1 skinless, bone-in pork shoulder (Boston butt; 5-6 pounds)
  • Kosher salt
  • freshly ground pepper
  • 1/2 cup Dijon mustard
  • 1/4 cup finely chopped fresh sage
  • 2 tablespoons finely chopped fresh marjoram
  • 4 garlic cloves, finely chopped

Preheat oven to 325 degrees with a rack in the lower third. Season pork with salt and pepper (don’t be shy, give it lots of both).


Mix mustard, sage, marjoram, and garlic in a bowl.



Spread all over the pork. Really get it into those crevices.


Place pork, fat side up, on a rack inside a roasting pan.


Roast, basting with pan juices about every hour, until pork is browned and fall-apart tender, 5-6 hours. Tent the pork with foil if it browns too quickly.


Let pork rest for 10 minutes after removing from oven. The meat will fall apart easily.


I served it over polenta with a small side salad.


This is one of those dishes that just feels like home. The house is permeated with the amazing smell of cooking all day. Cozy, warm and just comfort.


Shopping notes: Pork shoulder was purchased at Tip Top Meats.

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