Pork Shoulder Roast

Name: Pork Shoulder Roast
Total time: 9000 s
Yield: 6-8 servings
Cuisine: American
Ingredients: as needed Olive oil spray; 1 tbsp (or ½ tbsp other salt) Diamond Crystal kosher salt; 1/2 tsp Black pepper; 1 tbsp Garlic powder; 1 tbsp Paprika (regular or smoked); 1/2 tbsp Onion powder; 1 tsp Dried sage; 1 tsp Dried thyme; 3 lb Boneless pork shoulder butt roast

Kristy Green @cook_114103614

Charleston, WV

Beautiful crispy crust, tender juicy meat

Kristy Green @cook_114103614

Charleston, WV

Beautiful crispy crust, tender juicy meat

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Ingredients

2 hours 30 minutes

6-8 servings

as neededOlive oil spray
1 tbsp(or ½ tbsp other salt) Diamond Crystal kosher salt
1/2 tspBlack pepper
1 tbspGarlic powder
1 tbspPaprika (regular or smoked)
1/2 tbspOnion powder
1 tspDried sage
1 tspDried thyme
3 lbBoneless pork shoulder butt roast

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Steps

2 hours 30 minutes

1

Line a rimmed baking sheet with foil and fit with a wire rack. Spray rack with olive oil.
2

Mix salt, pepper, garlic powder, paprika, onion powder, sage, and thyme in a small bowl.
3

Pat pork dry. Place on rack. Rub spice mix all over. Spray top with olive oil.
4

Heat oven to 425°F. Let pork sit at room temp for 30 min while oven heats.
5

Insert oven-safe thermometer into roast. Roast 15 min at 425°F.
6

Lower oven to 375°F. Continue roasting until internal temp is 145°F (about 25 min per pound). If top browns too much, cover loosely with foil.
7

Remove from oven. Tent with foil and rest 20 min before slicing to keep juices in.
8

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze up to 3 months. Reheat gently at 50% power.

Tips

Use pork shoulder, not pork loin, for best results—shoulder stays juicy. Resting the roast is crucial for juicy, flavorful meat. Adjust cooking time for larger roasts (25 min per pound).

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