Roasted Pork Shoulder

Yield: 8 servings


  • Glaze
    • 6-8 cloves garlic, minced
    • 2 tsp rosemary
    • 2 tsp salt
    • 1 tsp black pepper
    • 2 tbsp brown mustard
    • 1/4 cup olive oil
  • 1 boneless pork shoulder roast (4.5 lbs)
    • If your roast is a different size, then you'll just need to shorten/extend the cooking time.


  1. Combine all of the glaze ingredients.  Puree using an immersion blender (or food processor).
  2. Truss your pork shoulder, fat side up.
    • While not strictly necessary, I prefer to do this because it holds together better and is easier to remove from the roasting pan at the end.
  3. Generously coat the entire roast in the glaze that you made.
  4. Transfer to a roasting pan (fat side up) and roast uncovered at 230°F for 6-8 hours, until a meat thermometer registers 180°F.
    • Every couple hours, check in to see if there are juices in the pan.  If so, drain them off and store in a heat safe container, like a Pyrex measuring cup.  Store them in the refrigerator.
  5. Remove the roast from the oven.  Cover loosely with aluminum foil and let rest for 10 minutes.
  6. While the roast is resting, remove the juices you gathered from the refrigerator.  The fat should have risen to the top and solidified.  Remove that, leaving just the juices.  Microwave for a few seconds to warm them back up.
  7. Slice the roast and serve, with juices poured over the top.

Adapted from The Mom 100.