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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Don Seher says
I was always told to place fat side up so melting fat would keep the roast moist, but this recipe says place skin side up?! Is this correct?
Dabid says
Skin side up is fat side up. The fat is under the skin.
Julie says
Question: I want to make this but I have part of one of those huge boneless pork shoulder cuts from Costco- about 1/3 of their huge ones- so probably around 2-3lbs? How would you recommend changing the cooking times and directions based on that…thanks!!!!
Shane says
Hi Mellissa,
I will be making this roast for lunch/dinner tomorrow – a Father’s Day treat for yours truly, if you will ;) This will be my first pork roast and I am quite confident to take on your recipe as everything seems quite easy and straightforward, but I have one question. Should I remove the roast after 20 minutes at 500 degrees (F) and tent with foil while I wait for the oven to drop to 300 degrees (F)? Or, should I leave it in the oven and start timing for “30 minutes per pound” at the moment the oven temp drops to 300 degrees?
Mellissa Sevigny says
No need you can leave it in! Enjoy!
Nichole Woodard says
Delicious. I’ll be saving this recipe. My roast was only 5.5 lbs. so I adjusted the spices. It was not done in the time frame it should have been, so I dropped the temperature to 290 and cooked for an additional 3 hours. Oh my. What flavor, and so tender!!
Allie says
What do you think about cutting the shoulder into smaller pieces and using a dutch oven?
Mellissa Sevigny says
That could work for the pulled pork but you won’t get the crispy skin if that’s a consideration!
Silvana says
Hi there ! I’m trying to roast a 15 pound pork shoulder, will I need to cover ? Or change time/temperature being so big? Do I need to add any broth ? I’ll be turning it into pulled pork. Help me please.
Thanks a lot ‘
Jeff Walker says
Hi Mellissa, it’s in the oven now! I don’t see any mention of internal temperature in all the comments or the recipe. What should that be? Thanks!
Mellissa Sevigny says
Typically it’s 160 but that’s not an indicator of doneness in this roast because you want it to cook awhile to get tender.
Paula says
This may be a stupid question, but I have a smoked pork shoulder, which presumably is “cooked” (in the manner of a ham). I just want to be sure that this recipe is for a smoked shoulder, not a raw cut of meat…?
Mellissa Sevigny says
Sorry for the confusion but this is meant to be raw when cooked – a smoked shoulder will be completely different and would probably dry out if cooked this long.
Terri says
Omg. I’m trying this recipe today because the reviews are amazing. In the past, I’ve always cooked my pork shoulder in a crock pot or roasting pan with the top on. Super excited to try the lid off method because I want the crispiness and something different with a little flair. I believe this will do the trick. Thank you so much for sharing this wonderful recipe.
Terri in Dallas
gdnghtjohnboy says
This was soooo good. The cooking times and temp’s were spot on!
Our 9 year old son even enjoyed it and that is saying something… So, thanks!
I used course Himalayan salt instead of Kosher, so ran it and the rest of the spices through a grinder until fine. The only thing I think I would change is the amount of salt used. Next time I will cut it to 1 tablespoon… and THERE WILL be a next time.
Kudos all around!!!
gdnghtjohnboy says
P.S. What a way to start my 3 weeks of No Carbs!!!
K. Kot says
Making this for fam on Monther’s Day. It looks delicious. Husband is a “stick in the oven with no seasoning” kind of guy, so we’ll see how this turns out. Feeling optimistic :)–gave it 5 stars as I just turned the oven down to 300–aside from the burnt rub :/, which it seems like the one in the photo has as well, it smells amazing.