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Slow-Roasted Pork Shoulder

Slow-Roasted Pork Shoulder

A spicy rub coats this slow-roasted pork shoulder giving it a rich, deep color and an incredible flavor.  The long, slow roasting process of several hours works its magic on this tough pork shoulder transforming it into pure tenderness.  Reserved drippings are the makings of a savory, smokey sauce and are poured over the pork.
4.93 from 13 votes
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Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Additional Time: 30 minutes
Total Time: 5 hours 20 minutes
Servings: 12 servings
Calories: 544kcal
Author: Pat Nyswonger

Ingredients

For the Spicy Rub:

  • 2 tablespoons brown sugar
  • 1 teaspoon sea salt
  • 1 tablespoon ground Ancho chili pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon Black pepper
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cayenne pepper

For The Pork Shoulder:

  • 2 tablespoons olive oil
  • 1 5 to 7 pound bone-in pork shoulder (Boston Butt)
  • 2 cups chicken broth
  • 1/2 cup apple cider vinegar
  • 1 cup BBQ sauce

Instructions

For the Spicy Rub:

  • Combine the brown sugar, salt, Ancho chili, coriander, paprika, garlic powder, black pepper, cumin and cayenne in a small dish. 

For the Pork Shoulder:

  • Brush olive oil over the surface of the pork shoulder, then sprinkle liberally with the spice rub, massaging it into any cracks and crevices. Allow the pork shoulder to sit for 30 minutes at room temperature.
  • Preheat the oven to 275°F
  • Transfer the pork to a Dutch oven or heavy bottomed pot with a lid. Add the chicken broth, apple cider vinegar and BBQ sauce. The liquid should reach to 2/3 up the sides of the pork. Do not cover the pork with liquid. 
  • Roast for 4 to 4-1/2 hours until a fork pierces easily and the bone appears to be loose. Remove from the oven, transfer the pork to a platter and let rest for ten minutes. Then, either slice and serve or, using 2 forks, shred the meat from the bone and place on another platter.
  • Spoon off as much of the accumulated fat from the fop of the cooking liquid and discard. Set the pot over high heat and bring to a boil. Allow to boil to reduce the liquid to 1/2 and to thicken up slightly. Transfer the sauce to a serving bowl or pitcher.
  • Pour 1/2 cup of the sauce over the shredded pork and toss to moisten. Add additional sauce if needed.

Notes

  1. If time is not an issue, consider refrigerating the dry rubbed pork shoulder overnight before roasting for a more intense flavor.
  2. The pork shoulder can be sliced and served with side dishes, or shredded for a number of applications.
  3. A thicker sauce can be made by adding a slurry of cornstarch to the sauce.

Nutrition

Serving: 4ounces | Calories: 544kcal | Carbohydrates: 5g | Protein: 48g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 163mg | Sodium: 625mg | Sugar: 3.5g