Description

This classic pork roast recipe is your guide to culinary success. It relies on a simple yet powerful fresh herb rub and a low-and-slow roasting technique that lets your oven do all the work. We’re using a beautiful pork shoulder, a forgiving cut that, when cooked correctly, transforms into a juicy, melt-in-your-mouth masterpiece perfect for a Sunday dinner or holiday meal.

Ingredients

For the Herb Rub

$2$ teaspoons Kosher Salt
$2$ teaspoons Freshly Ground Black Pepper
$1 1/2$ teaspoons Celery Seed
$3$ teaspoons Fresh Sage, minced
$3$ teaspoons Fresh Rosemary, minced
$2$ tablespoons Fresh Garlic Cloves, minced
$2$ tablespoons Fresh Italian Flat-Leaf Parsley, chopped

For the Roast

$6 - 8$ lb. Pork Shoulder (Boston Butt)
$3/4$ - $1$ cup Chicken Broth

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Instructions

Temper Pork & Preheat Oven: Remove the pork shoulder from the refrigerator and let it sit at room temperature for 30 to 60 minutes. Preheat your oven to $325° F$ ( $165° C$ ).
Create the Herb Rub: In a small bowl, combine the salt, pepper, celery seed, sage, rosemary, garlic, and parsley. Mix well.
Season the Pork: Pat the pork shoulder completely dry with paper towels. Apply the herb rub liberally all over the entire surface of the roast, pressing it into the meat.
Prepare for Roasting: Place the seasoned pork in a large roasting pan with the fat-side facing up. Pour the chicken broth into the bottom of the pan.
Roast to Perfection: Place the pan in the preheated oven. Roast for approximately 35 minutes per pound, until a meat thermometer inserted into the thickest part reads $180° F$ ( $82° C$ ).
Rest the Roast: Carefully transfer the roast to a large cutting board. Let it rest, uncovered, for a full 40 minutes before carving or shredding. This step is mandatory for a juicy result.

Notes

Don’t Skip Tempering: Letting the pork sit at room temperature for 30-60 minutes before roasting is crucial for it to cook evenly all the way through.
Dry Surface = Great Crust: Patting the pork shoulder completely dry before applying the rub is the key to forming a delicious, flavorful crust.
Fat-Side Up is Key: Placing the roast fat-side up allows the fat cap to melt and continuously baste the meat as it cooks, ensuring a moist and tender result.
Rest Uncovered: Do not cover the roast with foil while it rests. Tenting can trap steam, which will soften that beautiful, crispy crust you worked to develop.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Course, Dinner, Roast, Holiday
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 6 ounces
Calories: 450kcal
Sugar: 0.5g
Sodium: 550mg
Fat: 30g
Saturated Fat: 11g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 1g
Fiber: 0.5g
Protein: 40g
Cholesterol: 150mg