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Roast Pork Shoulder with Garlic and Rosemary

Elina James
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine American
Servings 10 servings
Calories 300 kcal

Ingredients
  

  • 4–5 lb pork shoulder (bone-in or boneless)
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika (optional, for extra color)
  • 1 cup chicken or vegetable broth (for roasting pan)
  • 1 onion, quartered (optional, for added flavor)
  • 2–3 sprigs fresh rosemary (optional, for roasting)

Instructions
 

  • Preheat Oven: Preheat oven to 325°F (160°C).
  • Prepare the Pork Shoulder: Pat the pork shoulder dry with paper towels. Score the fat in a crisscross pattern (optional) to help render fat and crisp the crust.
  • Make the Garlic-Rosemary Rub: In a small bowl, mix minced garlic, chopped rosemary, olive oil, salt, pepper, and paprika.
  • Apply the Rub: Rub the mixture evenly over the pork shoulder, pressing gently to adhere. Optional: Marinate for 2–4 hours or overnight in the refrigerator for deeper flavor.
  • Prepare Roasting Pan: Place pork shoulder on a rack in a roasting pan. Add chicken broth to the pan to keep the meat moist. Optionally, scatter onion quarters and rosemary sprigs around the pork.
  • Roast the Pork: Roast in preheated oven for about 3–4 hours, or until internal temperature reaches 190°F (88°C) for pull-apart tenderness. Baste occasionally with pan juices to maintain moisture.
  • Rest the Meat: Remove from oven and tent loosely with foil. Let rest for 15–20 minutes before slicing.
  • Slice and Serve: Slice the pork shoulder or shred it for sandwiches. Serve with pan juices drizzled over top.