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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Dawn Marie Perkins says
We tried this as my husband is on a keto diet. Everyone loved it!
Michael S Reed says
I’m a 76 year old who lives alone. My chief culinary skill is microwaving. But I’m not afraid to try something, at least once. This is fantastic! As stated, tender, moist, and juicy. The flavor…awesome! Will definitely do this again, and so easy, even for me.
Suzanne B says
I’ve made many times and have the most amazing pulled pork recipe. I noticed you have the correct times for roasting a pork so thank you. All the others out there say 2 hours per pound. No way. I slow roast in oven all night on 250. I made it in a bag last night with my Chinese 5 spice seasoning, garlic, salt and pepper, added 2 cups of water and it is still in oven, looking and smelling mighty fine. I’ve never tried the oven bag, but we will see. I take the skin and roast it separately if I feel like eating it. I know I know, it is the best part.
Demitra says
did you use kosher salt? Kosher salt is much coarser than table salt, if you substitute table salt for kosher you will want to cut to 4 teaspoons.
Marty says
I’ve used this recipe for years, and it’s the only method I use for pork shoulder – I just change up the spices – carnitas, BBQ pulled pork, and pork/sauerkraut for New Years Day. I use a Dutch oven and cover it after the initial 500* uncovered. After 30 minutes/pound check it with a large fork – give it a twist and if it’s too tough still, go with 45 minutes per pound. For New Years, after the 500* blast, I pack the Dutch oven with sauerkraut mixed with red onions, garlic, and fresh rosemary and thyme and cook as directed. GREAT method!
Mellissa Sevigny says
Sounds fantastic!
Gladys says
I make a roast pork picnic shoulder… very simple… SCORE the fat/skin… into little squares… salt the meat generously (or to taste)… an 8 lb roast is huge. cook uncovered at 325 degrees F at 40 minutes per lb. to an internal temperature of 170 degrees F. about 2 hours in… I add par boiled potatoes around the roast… turn them once and they will become crunchy on the outside and soft on the inside… to die for.
I have been doing it this way for at least 50 years… maybe 60 years when I really think on it. it doesn’t get any tastier or simpler than this. Enjoy.