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Roast Pork Shoulder

You can use either Boston Butt (yes, it's from the shoulder) or Picnic, which is sometimes labeled 'fresh ham'. Both are cut from the shoulder of the pork. I've used both and they are equally delicious. The picnic is a little easier to slice, and takes slightly less time to cook.

What you need

  1. 1 pork butt or picnic, 4-7 lbs.
  2. Garlic powder
  3. Onion powder
  4. Ground allspice
  5. Kosher salt
  6. Black pepper

How to make it

  1. Preheat oven to 325-350º (see alternate* instructions below)
  2. Pat roast dry with paper towels and place on a large platter
  3. Sprinkle with spices to taste on all sides. If you tend to avoid salt, at least salt the fat on top - salt causes the moisture to be exuded and the fat to get very crispy (the candy).
  4. Place a rack into a roasting pan and place meat fat side up on the rack.
  5. Place into preheated oven and roast: Butt for 45 minutes per pound, Picnic for 40 minutes per pound, until the fat cap top is crispy and well browned. (Temp: Internal temperature: 160º for medium; 170º for well done.)

Special Method for Relaxing: for Extra Tender Meat - Any meat dish that I cook to well done, I use a technique of continuing to cook while reducing the heat. The result is meat that becomes very tender as it begins to relax in a cooler temperature. When your meat is fully cooked, reduce the heat to 250º and leave dish in oven for 30 to 60 minutes at reduced temp. Or, just turn off the oven and let the roast stand inside for an hour. This works for roasts, stews, braised meats and anything cooked to well done state.

*Alternate Method: Roast on rack fat side up 1 1/2 hours per pound at 250º (this will produce a more falling apart texture and more of the fat will cook out through the meat keeping it very moist)

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