If you’ve been wondering how to cook a pork shoulder that’s fall-apart tender on the inside with irresistibly crispy skin, this simple oven-roasted recipe delivers every time.
With just a handful of pantry spices and mostly hands-off cooking, you’ll have enough flavorful pork for dinner plus leftovers for meal prep all week. Naturally high protein, low carb, keto, Whole30, SCKC friendly, and gluten free.
There’s a reason pork shoulder has been one of my favorite cuts of meat for years. It’s one of the most forgiving roasts you can make, and with a little patience, it transforms into incredibly tender, juicy pork with a beautifully browned exterior.
The key is cooking it low and slow until the connective tissue has time to break down. While every roast varies slightly in size and shape, I recommend cooking pork shoulder to an internal temperature of 195-205°F for meat that’s tender enough to shred, then letting it rest before serving.
Another reason I come back to this recipe again and again is the value. With lots of price volatility on beef, chicken, and eggs – pork shoulder remains one of the best values in the meat department.
One roast can easily feed a family for dinner with plenty of leftovers, making it a great choice for meal prep or stretching your grocery budget without sacrificing flavor.
One of the best things about roasted pork shoulder is how versatile it is. Enjoy it the first night just as it is, then transform the leftovers into completely different meals throughout the week.
Toss it with my keto BBQ sauce for pulled pork, use it in lettuce wrap tacos or burrito bowls with salsa and avocado, crisp it up for breakfast with eggs, or add it to soups, casseroles, and fried cauliflower rice. It has a mild flavor that works with just about any seasoning, so you’ll never get bored with the leftovers.
I served this to our guests with corn tortillas, homemade keto salsa verde, chopped cilantro, lettuce, sliced avocado, Greek yogurt and shredded cheddar cheese. It was a huge hit!
You don’t have to go the Mexican route though – this easy roasted pork shoulder would be equally tasty served alongside Cheesy Cauliflower Puree and my keto broccoli salad.
This easy roasted pork shoulder is also perfectly tailored to anyone on the Carnivore Diet, the Whole30 or the Squeaky Clean Keto Challenge.
More Keto Pork Recipes
Jamaican Jerk Pork Roast – Instant Pot Recipe
Low Carb Pumpkin, Pork and Peanut Stew
Keto Sweet & Sour Pork Sheet Pan Meal
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Easy Roasted Pork Shoulder
- Total Time: 6 hours 5 minutes
- Yield: 15 servings 1x
- Diet: Diabetic
Description
An easy roasted pork shoulder recipe that results in tender meat and super crispy skin! Whole 30, Paleo, Keto, Low Carb
Ingredients
- 8–10 lb pork shoulder
- 2 tablespoons coarse Kosher salt (reduce to 1 T if using table salt)
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
Instructions
- Combine all of the ingredients for your spice rub in a small bowl.
- Remove pork shoulder (or other pork roast) from packaging and rinse under cold water.
- Using your hands, pat the dry rub all over the surface of the meat.
- Place in a large roasting pan skin side up.
- Roast uncovered in a preheated 500 degree (F) oven for 20 minutes.
- Reduce heat to 300 degrees and roast for an additional 45 minutes per pound.
- Total cooking time for an 8lb roast should be about 6 hours and 20 minutes.
- Remove the pork roast from the oven and let rest for 30 minutes.
- The hard outer shell should lift right off like a cap and can be broken or chopped into delicious meat chips!
- The meat should be tender enough to pull apart with forks. Shred, adjust seasoning if necessary, and serve!
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: keto main dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 275
- Fat: 15g
- Carbohydrates: 0g
- Protein: 33g
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Vee says
This picture just melted my mouth jus by looking at it, so l have decided to do this for my Christmas dinner instead of the beef rib joint. l will let you all know how my Christmas dinner go. you all have a wonderful Christmas and please don’t drink and drive……:)
Stefanie says
Found this recipe today and trying it for the first time. It’s only been in the oven 20 minutes and it smells amazing! Can’t wait to taste. Thanks for the recipe.
Frankie says
Hi Melissa,
I’m making this tonight, but am not searing the meat since I figure the high temp for 30 minutes is all that is necessary for searing.
But I don’t know if I should put the 4lb cut on a rack to keep it off the bottom of the pan.
what do you think?
Love you site, BTW. I’ve made some truly wonderfully tasty culinary delights!
frankie
Mellissa Sevigny says
I don’t usually raise the meat Frankie, but it probably wouldn’t hurt it! Glad you’re enjoying the recipes, hope this one turns out to be a hit for you as well! :)
Frankie says
well, I don’t know. Maybe because the pork shoulder was from a pastured pig, the whole thing sort of seized-up and got all tight and rubbery. Not to fear! I’m always up to a challenge. So, I stuck it in a dutch-oven, tossed in some onions, a small amount of chix broth, covered it and let it cook another 4 hours at 275°.
It was one of the most delicious pieces of pork I’ve ever had; pull apart tender.
Thank you for your wonderful recipes Mellissa. And a Happy Thanksgiving to you and your family.
Frankie
Don Wan says
I guess I’m an idiot because I removed the skin/fat from my 8lb Pork Shoulder before searing it. It’s not finished cooking yet so I don’t know how it turned out. I figured they left the skin/fat on it to make it weigh more (more weight = $$) I seem to recall seeing other recipes that called for removing the skin but I could be mistaken. Anyway, thanks for the recipe! Maybe I’ll leave the skin on next time we’ll see. i know it was a pain to remove that’s for sure (very thick and tough not to mention ugly!)
Mellissa Sevigny says
You should be OK Don – there is a lot of fat in the shoulder already so it will hopefully not dry out too much. I usually leave the skin on because the fat renders out (and into the meat nom nom) and it gets crispy and delicious, it also protects the meat from drying out during cooking – just a thought for next time!
Hope says
I have a 10Lb pork roast that was given to me…but it doesn’t have any skin on it. Do you think this recipe would still work with those temps even though there’s no skin? Thanks…looks like it was delicious!
Mellissa Sevigny says
As long as it’s a fatty cut you should be fine! If it’s a pork loin and really lean, you make have to cook it a little less. In this case a meat thermometer is definitely your friend!
buttoni says
Oh, my, that’s gorgeous. I did one a couple weeks ago, too. I just have to eat some of the crispy crust, too. My Dad and I always said that was just about as good as sthe meat underneath…….maybe even better! :) Your spices here sound good together, too. I’ll have to try this!
Mellissa Sevigny says
Thanks buttoni, hope you like it! Hooray for crispy pork skin!
robin says
am i supposed to cover with foil or not?
Cynthia says
I don’t cover with anything
Mellissa Sevigny says
Me either – covering it would inhibit the skin from getting really crunchy and awesome! :)
Ana says
I will definitely try this. Do I cover with foil? Can I add carrots,and red potatoes?
Mellissa Sevigny says
Don’t cover with foil or it won’t get crunchy – but yes you can add carrots and potatoes!!!
Katie says
this is my first time to your blog.. and seriously – you had me at “meat chips” I’m so hungry right now… lol
Mellissa Sevigny says
Welcome Katie! And the meat chips were amazing – my favorite part of the whole thing! nom nom nom…..
Rachel says
So I was the guest….. Loved it!!! Greek yogurt was a great idea and definitely do the salsa verdae! I think it made for a great evening : ) Thanks Melissa!!
Mellissa Sevigny says
Hey Rachel, thanks! Let’s do it again soon, I haven’t laughed that hard in a LONG time! It was awesome! :) XOXO
Anonymous says
cooking this!
Mellissa Sevigny says
Let me know how it comes out!
flamidwyfe says
Oh.My.Goodness!! Pork is my favorite food group :)
Loving the cookbook!
Mellissa Sevigny says
Thanks so much – so glad you are enjoying the book! :)
Kari McFarland says
I love this recipe, thank you sooo much!!!