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Pork Shoulder Roast

A flavorful and comforting Pork Shoulder Roast that becomes a family favorite, featuring a dry brine for deep flavor and tenderness.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Roast
  • 4 pounds boneless pork shoulder excess fat trimmed; look for a piece with even marbling
  • Olive oil (as needed); use high-quality extra virgin for best taste
  • 1 large yellow onion cut into thick slices; adds sweetness to drippings
  • 6 sprigs fresh herbs (rosemary, thyme, sage) use organic if possible
  • ½ cup chicken broth for the pan; can substitute with vegetable broth
For the Dry Brine
  • 1 tablespoon Kosher salt essential for flavor and moisture
  • 1 tablespoon light brown sugar helps caramelize the crust
  • ½ teaspoon ground black pepper a must for seasoning
  • 1 teaspoon minced fresh herbs (rosemary, thyme, sage) for flavoring the roast
For the Garlic Herb Rub
  • 6 cloves fresh garlic minced for depth of flavor
  • 2 teaspoons minced fresh herbs (rosemary, thyme, sage) a final sprinkle for flavor enhancement
  • ¼ cup olive oil ensures herbs adhere properly
  • ¼ teaspoon Kosher salt for the herb rub
  • ½ teaspoon ground black pepper for the herb rub

Method
 

Preparation
  1. Dry brine the pork overnight by mixing together Kosher salt, brown sugar, ground black pepper, and minced fresh herbs in a small bowl.
  2. Rub the mixture generously all over the pork, covering every inch.
  3. Set the pork on a baking pan, cover it, and refrigerate overnight.
  4. Remove the pork from the fridge about 30 minutes prior to cooking to bring it to room temperature.
Roasting
  1. Preheat your oven to 425°F.
  2. Pat the pork dry with paper towels, drizzle olive oil over the top, season with ground black pepper, and roast uncovered for 20 minutes.
  3. Meanwhile, make the garlic herb rub by mixing minced garlic, fresh minced herbs, ¼ cup of olive oil, ¼ teaspoon salt, and ½ teaspoon black pepper in a bowl.
  4. After 20 minutes, remove the pork and reduce the oven temperature to 300°F.
  5. Spread the garlic herb mixture over the top of the pork and add the thick slices of onion around it.
  6. Pour chicken broth around the sides of the pan and return the pork to the oven.
  7. Roast at 300°F for about 2.5 to 3 hours, or until the internal temperature reaches between 190-200°F.
  8. Once cooked, remove from the oven and let it rest for about 15 minutes before slicing.

Notes

Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months. Use leftover drippings to make a sauce.