Bring the flavors of summer to your table with this tender, slow-roasted pork shoulder seasoned with a bold homemade dry rub. A perfect blend of herbs, spices, garlic, paprika, and a touch of sweetness creates a delicious crust while the meat slowly cooks until it's juicy, flavorful, and fall-apart tender. Whether you're hosting a backyard barbecue, preparing a family dinner, or meal prepping for the week, this easy recipe delivers restaurant-quality results with minimal effort.
Serve your slow-roasted pork shoulder with roasted vegetables, creamy mashed potatoes, fresh coleslaw, or soft sandwich buns for a satisfying meal everyone will love. Leftovers are just as delicious and can be used in tacos, wraps, salads, or pulled pork sandwiches the next day.
Bring the flavors of summer to your table with this tender, slow-roasted pork shoulder seasoned with a bold homemade dry rub. A perfect blend of herbs, spices, garlic, paprika, and a touch of sweetness creates a delicious crust while the meat slowly cooks until it's juicy, flavorful, and fall-apart tender. Whether you're hosting a backyard barbecue, preparing a family dinner, or meal prepping for the week, this easy recipe delivers restaurant-quality results with minimal effort.
Serve your slow-roasted pork shoulder with roasted vegetables, creamy mashed potatoes, fresh coleslaw, or soft sandwich buns for a satisfying meal everyone will love. Leftovers are just as delicious and can be used in tacos, wraps, salads, or pulled pork sandwiches the next day.
Author:
Organic Way LLC
Ingredients
¾ cup kosher salt
¾ cup demerara sugar (Turbinado or Sugar in the Raw may be substituted)
½ cup Chinese dried mustard (Coleman’s may be substituted)
¼ cup smoked paprika
4 Tbsp dehydrated garlic (garlic powder may be substituted)
6 Tbsp dehydrated onion (onion powder may be substituted)
To make the dry rub, source the freshest ingredients possible. Using a mortar and pestle, grind the ingredients to a uniform grain without any large pieces. To save time, pulse in a spice or coffee grinder. Store in a mason jar or airtight container and keep in the pantry for up to one month.
Choose a bone-in pork shoulder sized for the amount of guests you’ll be serving (one pound per person). Either trim or ask your butcher to trim the meat to leave as much of the fat cap on the meat as possible. This will ensure the most flavorful and tender finished product. You can also lightly score the fat cap to reduce the cook time by 25 percent.
Let the meat come to room temperature at least one hour prior to preparing. Preheat oven to 225 degrees.
Dust both sides of the pork with one half of the dry rub mixture. Place seasoned pork with the fat cap up into a perforated pan and leave uncovered to create a ‘bark’ and give the pork a smoky flavor. A disposable turkey pan from the grocery store works well if you don’t have a perforated pan at home. Cook for 1½ hours per pound and dust pork with remaining dry rub half way through the cook time.
Remove from oven, tent with foil and allow the meat to rest in its own juices for two to three hours prior to slicing and serving.
