Slow-roasted until it surrenders — this Garlic Rosemary Roasted Pork Shoulder has a deeply browned, garlic-studded crust and meat so tender it pulls apart with a fork. Fresh rosemary perfumes every bite. It’s the ultimate low-and-slow carnivore centerpiece.
Why You’ll Love This Pork Shoulder
- Fall-apart tender after a low, slow roast
- A crackling garlic-rosemary crust on the outside
- One pan and mostly hands-off time
- Feeds a crowd — perfect for Sunday dinner or meal prep.
Ingredients
Serves 10.
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- 1 (4 to 5 lb) bone-in pork shoulder (Boston butt)
- 8 cloves garlic, minced
- 3 tbsp fresh rosemary, chopped, plus sprigs for the pan
- 2 tbsp olive oil (or beef tallow for strict carnivore)
- 2 tbsp sea salt
- 1 tbsp freshly cracked black pepper
- 1 tbsp Dijon mustard (optional)
- 1 cup bone broth or water, for the pan
Instructions
- Take the shoulder out of the fridge 45 minutes before cooking and pat it completely dry. Score the fat cap in a diamond pattern. Preheat the oven to 450°F (230°C).
- Mash the garlic, chopped rosemary, olive oil, salt, pepper, and Dijon (if using) into a paste; rub it all over the shoulder, working it into the scored fat.
- Set the shoulder fat-side up on a rack in a roasting pan; tuck rosemary sprigs around it and pour the broth into the pan.
- Roast at 450°F for 20 minutes to brown the crust.
- Reduce the heat to 325°F (165°C), cover loosely with foil, and roast 4 1/2 to 5 1/2 hours, until the meat is fork-tender and reads 195–205°F (90–96°C) internally.
- Rest uncovered 30 minutes, then slice or pull the meat.
Tips for the Best Pork Shoulder
- Don’t rush it — shoulder needs time to turn collagen into tenderness
- Cook to tenderness, not the clock; 195°F+ is the magic zone
- Save the pan juices — they’re liquid gold for reheating
- Leftovers make the best carnitas-style tacos or breakfast hash
Storage
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of the reserved pan juices to keep it moist.
Nutrition
Estimated per serving: about 420 calories, 38g protein, 2g carbs, 28g fat. Pork shoulder is safe at 145°F internal temperature with a 3-minute rest (USDA); cooking to 195°F+ is for tenderness, not safety.
