An easy roasted pork shoulder recipe that results in tender meat and super crispy skin! No need to feel guilty for indulging in this delicious pork either, because it’s healthy enough to fit into Whole 30, Paleo, Keto, Low Carb, Gluten Free, and Squeaky Clean Keto eating plans!
I’ll be honest, this post is more about the pictures than the roasted pork shoulder recipe. Because seriously, Vegetarians aside, who doesn’t love looking at photos of roasted meat?
Not this chick – I could stare at these pictures all day!
It’s like a beautiful, meaty landscape where crispy crust meets tender, succulent shreds of porky goodness! And of course I actually got to eat this delicious roasted pork shoulder – the memory of which almost brings a tear to my eye. It was pork-tastic!
Excuse me while I indulge this memory with a moment of silence……
Soooo you’re probably wondering how you can recreate this masterpiece of Porcine perfection, and the good news is, I’m here to tell you!
This roasted pork shoulder recipe is so easy, there is no excuse not to be putting this on your dinner menu ASAP! All you need is time – for some of you that will mean making it on the weekend but it’s totally worth it, I promise! And once you shred the roasted pork, it can be used for all kinds of delicious dishes.
I served it 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!
Since I’m doing the Whole30 this month I ate my shredded pork salad style with no dairy – it still tasted amazing!
You don’t have to go the Mexican route either – this easy roasted pork shoulder would be equally tasty served alongside Cheesy Cauliflower Puree and your favorite vegetable side dish or salad.
I ate the leftovers cold out of the fridge for 2 days and then I put the rest of this keto roasted pork shoulder in the freezer where it’s destined to turn into a green chili sometime later this month. 🙌🏻
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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Adriana says
I have a 4lb what would be the instructions then?? Half the times??
Adriana says
And when you turn it down to 300 would you take out the shoulder or just leave it in the oven?? Sorry I’m a new cook.
Shelly says
Leave it in for 30 minutes for every pound it weighs. (Example: 4lbs= 2hrs.)
laurie says
O.M.G. This was the most delicious food I’ve had in a long time! Certainly from my own oven….thanks :)
Jim says
A question from a husband who does very little cooking. Do you put a lid on the roasting pan or leave it off to get the crispy skin?
Mellissa Sevigny says
No lid – otherwise the steam would keep the skin from getting crispy. Enjoy!
Danny says
Do you think this would work in an Instant Pot? Or would it not crisp up well? Would love to hear if anyone has tried that — always looking for recipes I can convert to the IP!
Jessica says
Made this today as written. Didn’t change anything. My roast was nine pounds and it cooked for five hours. I used a bone in shoulder butt. It was PERFECT! The fat was crispy and made the meat moist and flavorful. The meat practically melted apart. It was fantastic. My 8yr old and 5yr old kept running through the kitchen stealing pieces off the counter! Thank you.
Mellissa Sevigny says
So glad it was a hit with the entire family Jessica! Your description of it made me want to make it again ASAP ha ha!
Angela says
Love the recipe! I made it yesterday. The only thing that I did differently was brine the shoulder overnight for 12 hours in 4 tbs of kosher salt and my fav spices. The cook time on this recipe is perfect. it was delicious and full of flavor without having to poke holes in the meat and adding garlic. This recipe is a staple! Perfect for summer parties because it’ll feed a lot of people and if you turn this into pulled pork you could feed even more.
cooker476innm says
Yesterday I made a 9.12 lb. Boston Butt with this recipe; I had never bought this cut before but 78 cents per pound allured me. Didn’t know what to do with it until I found this recipe. Added a little olive oil to the dry rub to make a paste, thinking that it would stick on the meat better. Well, I’ll never do that again!!! It was almost impossible to spread on the c9ld meat. After spreading the paste on as best as possible, I put the roast on a rack and refrigerated it overnight. Left it on the rack to roast it. Since we live at 4600 ft. in elevation, i baked it for 25 minutes at 500 degrees, and then 4-1/2 hrs. at 325 degrees, and it was truly fall apart tender!!! I was REALLY PLEASED, thus the 5 star rating. My only criticism is the super saltiness of the meat I did cut the salt to 1/2 Tbs., and the the saltiness was still over-the-top for Hubby and me. Next time (and there will be one), I will cut the salt again, probably to 1 tsp. Remember that too much sodium is not very healthy Now I have 2-1/2 quarts of pork for meals for the 2 of us!!! Thanks so much for the GOOD recipe, Ma’am.
Ron says
Getting ready to cook the pork butt roast, was wandering covered or not?
Mellissa Sevigny says
uncovered!
Junior says
So I found this recipe about two weeks ago because pork shoulder was on sale and I had no idea how to cook one. Since I’ve found this recipe I’ve made three shoulders, including one today, because my family can’t get enough of it. I’ve even used the spice combo on pork chops and chicken as well and they’ve both come out amazingly. Thank you so much for this recipe.
Mellissa Sevigny says
Glad it was a hit with the whole family Junior – thanks for letting me know! :)
Leslie Eriksson says
This was Christmas 2015 for us. I made this recipe exactly as written as it was MARVELOUS. Many many thanks for the recipe.
Artcteacher says
Fantastic!