How to Roast a Pork Shoulder

Pork shoulder, also known as 'Boston butt' or 'picnic shoulder,' is an affordable, flavorful cut of meat with rich marbling that comes from the upper front leg of the pig (despite its name). You can opt for boneless cuts for a faster cook time or bone-in cuts for added flavor. The 'Boston butt' is a bit fattier, making it extra tender, while the 'picnic shoulder' has more connective tissue and requires a longer cooking time. Both types are versatile and can be used in any recipe.

Image by Meredith.

The pork shoulder is a well-exercised muscle, which makes it naturally tough. Cooking it slowly at low temperatures helps break down the connective tissue, resulting in tender, fall-apart meat. Be prepared to invest several hours in cooking, as a 4-7 pound roast may take an entire day to cook properly. However, the effort is well worth it, as you'll have delicious leftovers that can be frozen for quick meals later on.

Essential Steps

1. Let it warm up: Take the pork out of the fridge and allow it to rest at room temperature for 30 minutes to an hour before cooking.

2. Preheat and prepare: Set your oven to 300-325°F (with the rack in the center), ready your smoker, or take out your slow cooker or Dutch oven.

3. Trim the excess fat: Remove the thick outer layer of fat from the roast, leaving a thin layer to help baste the pork as it cooks.

4. Season it up: Rub the pork with salt, pepper, and any other seasonings you prefer. For a flavorful taco filling, try cumin, chili powder, and oregano. For a more versatile roast, keep it simple with just salt and pepper.

4a. Sear it for extra flavor: While optional, searing the pork before cooking adds incredible depth of flavor. Heat a little oil in a large skillet or Dutch oven over medium-high heat, and sear the pork on all sides until it’s beautifully browned.

5. Add the liquid: Whether you’re braising, roasting, or using a slow cooker, place the pork fat-side up in the pot. Pour in enough liquid to cover about halfway up the meat. Choose flavorful liquids like chicken or vegetable stock, beer, cider, vinegar, or apple juice.

6. Cover it up and simmer: Bring the liquid to a gentle simmer, cover the pot, and move it to your oven or smoker. If cooking on the stove top, just cover the pot. For slow cooking, simply place the lid on the slow cooker.

7. Let it cook: Roast, braise, or smoke the pork shoulder until it’s fall-apart tender. Depending on the size and whether it’s bone-in or boneless, it could take 2 to 6 hours in the oven or up to 8 hours in a smoker. In a slow cooker, cook on High for 5-6 hours or Low for 8-10 hours.

Delicious Pork Shoulder Recipes

Slow-cooked pulled pork, shredded and mixed with barbecue sauce, is a classic favorite served on sandwiches. But the possibilities are endless—use this tender, shredded pork in pasta, casseroles, as a pizza topping, in stir-fries, enchiladas, tacos, and so much more. Here are some of our top recipes to inspire you:

Slow-Braised

Pork shoulder isn't just for pulled pork; it’s perfect for braising too. In our Pork and Shiitake Mushroom Ragu, pork is cut into chunks and simmered slowly with herbs, tomatoes, and spices, creating a rich and savory dish.

Image by Howard.

If you love stove-top cooking, you might also enjoy Faye's Pulled Barbecue Pork and Chef John's Pork al Latte.

Oven-Roasted

Slow-roasted in the oven, Dee's Roast Pork for Tacos has a spicy kick from green chilies, chili powder, and taco seasoning. Be sure to have plenty of tortillas and pico de gallo ready to serve alongside.

Photo by bd.weld.

Smoked to Perfection

For those craving authentic smoked flavor, Bob's Pulled Pork on a Smoker is the real deal. Brined, seasoned, and sauced, this slow-cooked pulled pork may take some time, but the end result is absolutely worth it.

Image by BIG BOY.

Slow-Cooked

For an effortless way to cook pork shoulder, a slow cooker is your best friend—without compromising on flavor (just making cleanup easier). Slow Cooker Texas Pulled Pork gets a zesty kick from cider vinegar, a touch of sweetness from brown sugar, and rich flavor from classic barbecue spices. Pile the tender, shredded meat onto a buttered roll, and dinner is ready!