We love our soy-free pork. I don’t think I’ve ever cooked a conventional pork shoulder roast, so I have nothing to compare it to, but I do know that a pasture-raised pork shoulder is ridiculously easy to prepare, and positively mouth-watering. In this recipe I’ll introduce the idea of using a premixed rub in place of seasoned salts, which often have icky additives like MSG and sugar (yeah, would you have guessed it??).
Pork Shoulder Roast Recipe
2.5 pounds bone-in pork shoulder roast
2-3 tsp favorite salt rub
Rub roast down on both sides. If desired, slit small pockets into meat and place slices of fresh garlic. Set in glass baking dish or crockpot and cover tightly. Add veggies if desired, such as chopped carrots, onions, celery, or potatoes. The roast will produce plenty of delicious drippings, so don’t worry about adding any liquid.
Oven: Cook at 275 for 4 hours or until tender.
Crockpot: Cook on low for 8 hours or until tender.
Serve sliced with juices as a pot roast or pulled for barbecue or casseroles. Save the bone for broth!
Jerica’s Salt Rub
Making your own salt rub is so easy it’s silly. You can use whatever combinations you like. Rosemary is also a nice herb to work with for meats. I usually make up a pint of this rub and use it until it’s gone.
- 5 parts sea salt
- 1 part savory
- 1 part black pepper
- 1 part paprika
- 1 part dried oregano leaves
- 1 part dried basil leaves
- 1/2 part cayenne pepper (more if you like spicy food)
Mix ingredients well and place in dry glass jar with tight-fitting lid. Store with other spices. Use approximately 1 tsp per pound of meat. Works for beef, chicken, pork, and turkey, for chops and roasts.
This came out excellent! Thanks for the wonderful recipe.
Do you cut the outer layer off first? Sounds like k you.
You can, but I don’t. A good butcher will have trimmed truly excessive fat off. Even if there is excessive fat, you can skim it off the liquid later. I like to mix it back into the meat if I am making things like carnitas or tacos.
My toast is too big for the croak pot…do I need to “cover tightly” if in oven? Thank you and looking forward!!!
Yes, otherwise it may dry out. It can be nice to remove the lid toward the end of cooking to reduce the liquid that comes off the roast a bit, to make the flavor richer.
In the oven now. It’s 3.38 lbs…my math then says 5.5-6hrs. How about internal temp? Looking forward!!!
If you’re slow roasting it, you’re not really looking for an internal temp so much as whether it passed the tenderness threshold. I should think no more than 4.5 hours in the oven, and at that point, it should be pretty easy to pull apart with a fork. If not, give it another half hour.
Hello,
I’ve never cooked a pork shoulder so here we go!! Is this going to provide more of a pulled meat consistency rather than a sliced meat? This is for thanksgiving.
One more thing, can I dear this first or isn’t it necessary?
Thanks again!
Can you cook a pastured pork roast in the instant pot or will it cook too quickly?
thank you in advance!
Hi Lisa,
You can definitely use a pressure cooker to cook a pork roast, but I would recommend browning it first to further develop the flavor. It would need shorter cook time than beef, but maybe a little more cook time than bone-in chicken.
Jerrica you sent a recipe for pork and sauerkraut and noodles.I accidentally deleted it the week of January could you send it to me again d9hurst1@gmail.com thank you