Tender Roast Pork! Recipe

I blended garlic, rosemary, dry mustard, onion powder, salt, and pepper into a Savory Pork Roast that slowly falls apart in the oven.

I still get a little giddy thinking about this Tender Roast Pork. I start with a pork shoulder and plenty of garlic so every bite is soaked with flavor, then let time do the rest until it literally falls apart.

It’s the kind of dish that makes people linger at the table, talking slow and laughing, and yeah sometimes fighting over the best pieces. If you’ve ever searched for Slow Roasted Pork Roast or read tips on Cooking A Pork Roast In The Oven, this version will make you rethink what pork can be.

Simple, bold, and totally worth the wait.

Ingredients

• Rich in protein and collagen, makes the roast tender and flavorful, a bit fatty.
• Adds healthy monounsaturated fats, helps brown the crust, not overpowering in flavor.
• Garlic gives savory bite, has antioxidants, mild sweetness when roasted, intense aroma.
• Piney herb, earthy aroma, pairs with pork, adds freshness and a savory note.
• Optional for a light caramelized crust, adds subtle sweetness and deeper color.
• Keeps the roast moist, adds gentle savory background, low sodium is a good idea.
• Adds sweetness and moisture, caramelizes in the pan, gives base flavor to drippings.

Ingredient Quantities

• 1 pork shoulder (pork butt), bone in, 4 to 5 lb, trimmed of excess fat
• 2 tbsp olive oil
• 4 to 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
• 1 tbsp kosher salt
• 1 tsp black pepper, freshly ground
• 1 tsp dry mustard powder
• 1 tsp onion powder
• 1 tbsp brown sugar (optional for a little crust)
• 1 cup low sodium chicken broth or water
• 1 large onion, cut into wedges (optional)

How to Make this

1. Preheat oven to 325°F. Pat the 4 to 5 lb bone in pork shoulder dry and trim any obvious excess fat, then let it sit at room temp for about 30 minutes so it cooks more evenly.

2. Mix the rub in a bowl: 2 tbsp olive oil, 4 to 6 minced garlic cloves, 2 tbsp chopped fresh rosemary (or 2 tsp dried), 1 tbsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp dry mustard powder, 1 tsp onion powder and 1 tbsp brown sugar if you want a little crust. Stir until it makes a paste.

3. Rub that paste all over the pork, getting some under any thin skin and into any crevices. Don’t be shy, rub it real good so the flavors get in.

4. Optional but worth it: heat a heavy skillet over medium high heat with a little oil and brown the pork on all sides, about 2 to 3 minutes per side, just to build flavor and color. You can skip this step if you are short on time.

5. Arrange 1 large onion cut into wedges in the bottom of a roasting pan, pour in 1 cup low sodium chicken broth or water, and set the pork on top of the onions or on a rack above them. The liquid keeps the roast moist and the onions give extra flavor.

6. Cover the pan loosely with foil and roast at 325°F until the meat is super tender and starts to fall apart, about 3 1/2 to 4 1/2 hours for a 4 to 5 lb shoulder. Start checking at 3 hours and aim for an internal temp around 195°F to 205°F for easy shredding.

7. If you used the brown sugar or want a crispier exterior, remove the foil for the last 10 to 20 minutes and turn the oven to 450°F or put under the broiler briefly, watching closely so it doesn’t burn.

8. Take the pork out and let it rest, loosely tented with foil, for 20 to 30 minutes. Resting lets the juices redistribute so the meat stays moist.

9. Shred the pork with two forks, pulling it off the bone. Skim fat from the pan juices, then spoon some of those juices back into the shredded meat or simmer the juices a few minutes to concentrate for a quick gravy.

10. Taste and adjust with a little extra salt and pepper if needed, serve with the roasted onions and any sauce you made. Enjoy, it should be fall apart tender and packed with garlic and rosemary flavor.

Equipment Needed

1. Roasting pan with a rack (or a deep oven-safe pan)
2. Aluminum foil
3. Heavy skillet (cast iron or stainless) for browning, optional but helpful
4. Mixing bowl and a spoon or spatula for the rub
5. Measuring spoons and a 1 cup measuring cup
6. Sharp chef’s knife and a cutting board
7. Instant-read meat thermometer to check doneness around 195 to 205°F
8. Two forks for shredding plus tongs and oven mitts for handling

FAQ

Tender Roast Pork! Recipe Substitutions and Variations

• Pork shoulder (pork butt): swap for a pork picnic roast or a boneless pork shoulder for nearly the same slow roast results; if you must use pork loin or tenderloin, cut cook time way down and add some fat (but they will be leaner and less shreddable).
• Olive oil: use vegetable oil, canola, or avocado oil for neutral flavor; melted butter works too if you want richer taste, just watch the heat so it doesn’t burn.
• Fresh rosemary: sub with fresh thyme or sage, or use dried herbs at about 1 tsp dried for every 1 tbsp fresh (dried rosemary is fine but crush it so it doesn’t stay woody).
• 1 cup chicken broth or water: swap in low sodium beef or vegetable broth, dry white wine, or apple cider for extra sweetness; if using a salty broth, cut back on the kosher salt a bit.

Pro Tips

1. Salt ahead of time, like the night before if you can. Salt draws into the meat and makes it juicier, and leaving it uncovered in the fridge also helps the outside dry so you get a better crust.

2. If you have a minute, brown the roast well in a hot pan first. That sear adds real flavor, but if you skip it don’t freak out, you can still get good color at the end by blasting it hot for a few minutes while watching it.

3. Use a probe thermometer and go by feel not clock. Aim for the higher range so the pork shreds easily, and remember hitting an intermediate temp does not mean its done, it may still need time to break down connective tissue.

4. Rest it long enough, then skim the fat from the pan juices and spoon some of the concentrated juices back into the shredded meat. Saves it from drying out and gives you instant sauce, sandwiches next day are way better because of that.