The Best Garlic & Brown Sugar Pork Shoulder
Perfect for the holidays, low and slow roasting gives you a pork roast that has a crispy exterior and a melt in your mouth inside that so tender, it can be pulled apart with your fingers!
Ingredients
- 3 lb pork shoulder see notes for other sizes
- 2 tbsp oil high smoke point
- 3 tbsp brown sugar
- 3 tsp kosher salt half amount for table salt
- 1 tsp smoked paprika
- 1 tsp poultry seasoning
- 1 tsp onion powder
- 1/2 tsp dried rosemary
- 1/2 tsp cracked black pepper
- 1/4 tsp cayenne pepper
- 4 cloves garlic, large or 1 tbsp garlic paste for no food processor
- 1/4 cup Duke's Brown Sugar Bourbon Mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp champagne vinegar (apple cider or balsamic work here too)
Instructions
- Drizzle oil over pork roast and rub to coat thoroughly. Combine brown sugar and all spices in a small bowl and sprinkle over entire roast. Be sure to pat in and coat all of it for even flavor.
- In a small food processor, combine mustard, garlic cloves, Worcestershire and vinegar. Pulse until you have a paste. Rub over all surfaces of pork. If you do not have a food processor, substitute garlic paste for cloves and combine in a separate bowl.
- Place roast in roasting pan and place in refrigerator for at least 2 hours, up to 24 hours.
- When ready to bake, heat oven to 450 degrees and place rack in center of oven. Roast pork shoulder for 20 minutes at 450, then reduce temperature to 275 degrees. Bake for 4-5 hours, or until internal temperature reaches 195 degrees for fall apart pork.
- Allow to rest for at least 20 minutes before serving. Enjoy!
Notes
For Various Size Pork Roasts:
For a 4lb Roast, cook at 450 for 20 minutes and cook for 4 1/2 - 5 1/2 hours, or until thermometer reads 195 degrees in thickest part of shoulder.
For a 5lb Roast, cook at 450 for 25 minutes and cook for 5 - 6 hours, or until thermometer reads 195 degrees in thickest part of shoulder.
For a 6lb Roast, cook at 450 for 30 minutes and cook for 6 1/2 - 7 1/2 hours, or until thermometer reads 195 degrees in thickest part of shoulder.
For a 7lb Roast, cook at 450 for 30 minutes and cook for 7 - 8 hours, or until thermometer reads 195 degrees in thickest part of shoulder.
For a 8lb Roast, cook at 450 for 35 minutes and cook for 7 1/2 - 8 1/2 hours, or until thermometer reads 195 degrees in thickest part of shoulder.