Pork Shoulder Roast With Dry Spice Rub

Roasted pork shoulder recipe

The Spruce Eats / Nita West

  • Total: 3 hrs 20 mins
  • Prep: 20 mins
  • Cook: 3 hrs
  • Marination Time: 8 hrs
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
651 Calories
38g Fat
8g Carbs
66g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 651
% Daily Value*
Total Fat 38g 48%
Saturated Fat 14g 69%
Cholesterol 242mg 81%
Sodium 837mg 36%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Protein 66g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're cooking for a special occasion, try this recipe for pork shoulder roast to wow your dinner guests. Pork shoulder roast is inexpensive, but when prepared the right way it's so delicious that it proves you don't have to drop a lot of cash on pricier cuts of meat to make an impression. 

With this recipe, the roast is marinated in a dry spice rub and then slow-roasted in the oven to tender perfection. Because pork roast is not easy to slice into even portions, try carving it from the bones and serve it rustic-style, in large chunks.

Although this recipe is easy to follow, the marinade takes time to create, so don't wait until the last minute to make this dish. Plan to make it at least a few days ahead of time.

Ingredients

  • 4- to 5-pound pork shoulder roast
  • 1/4 cup brown sugar (packed)
  • 2 tablespoons sweet Hungarian paprika
  • 2 teaspoons Kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sage (rubbed)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for roasted pork shoulder
    The Spruce Eats / Nita West
  2. To start, trim the tough skin from the pork shoulder, leaving a 1/4-inch layer of fat on the meat.

    Trim the skin
    The Spruce Eats / Nita West
  3. Then, whisk together brown sugar, paprika, salt, onion powder, garlic powder, sage, and pepper to make a dry rub. If you don't have a whisk, use a fork as a substitute.

    Whisk together brown sugar, paprika
    The Spruce Eats / Nita West
  4. Pat the dry rub into the exterior of the pork roast.

    Pat dry rub
    The Spruce Eats / Nita West
  5. Place the pork in a large plastic bag, seal and refrigerate overnight for up to two days.

    Place pork in bag
    The Spruce Eats / Nita West
  6. Remove the pork from the refrigerator 30 minutes prior to roasting and let it rest at room temperature to get the chill off. Preheat your oven to 425 F.

    Remove from oven
    The Spruce Eats / Nita West
  7. Next, line a shallow roasting pan with foil, and insert a roasting rack.

    Line a roasting pan
    The Spruce Eats / Nita West
  8. Place pork shoulder on the rack in the prepared pan, and roast for 30 minutes.

    Place pork shoulders on the rack
    The Spruce Eats / Nita West
  9. Turn oven down to 325 F. Roast an additional 120 to 150 minutes, until the thickest part of the meat (not touching the bone) reaches 170 F on a meat thermometer.

    Roast
    The Spruce Eats / Nita West
  10. Remove the pork shoulder roast from the oven, tent with foil and let rest for 30 minutes at room temperature before carving to serve.

    Serve
    The Spruce Eats / Nita West

Recipe Variation

  • The good news about the dry rub is that it's equally delicious on chicken, both whole chickens, and parts. So, if you'd like to prepare the pork roast and chicken at the same time, double the dry rub portion of this recipe. 

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