This Pork shoulder, slow roasted in oven for many hours, turns so deliciously moist and tender, with a crispy crust outside, that it can be easily pulled apart with a fork and little effort.

If you’re looking for a roasted pork butt recipe, something that can be pulled even if you don’t have an Instant Pot or a grill, this might be it. It’s very simple in prep and all it requires is a meat thermometer for you to gauge the meat condition correctly.

This pork shoulder is a very versatile recipe. It can be eaten as a main course, served with a desired kind of garnish, like salad, cole slaw, grilled or baked veggies. You can mix with barbecue sauce and kept in an airtight container and use as a filling for sandwiches, rolls and tacos. 

The making of this pork shoulder starts with picking a good cut of meat. I usually take a couple of slabs of pork shoulder, 3-4 pounds each and cook them alongside each other. The reason for this is that I think a bigger chunk of meat can be a bit harder to handle in the oven. It may take longer for it to cook on the inside while the outside can get too dry.

The perfect temperature of the meat when it’s all done should be 180-190F. Even if you’re a seasoned cook, it’s really hard to gauge whether the meat is ready just by its look, so I do recommend investing in a kitchen meat thermometer if you don’t have one. It will save a lot of worrying and doubting.

Another useful tip for you is leaving the pork, after you’ve rubbed it with spices, in a fridge overnight. The spices will let their flavors in the meat a bit more.

Follow the simple instructions below for an awesome pork shoulder you’ll be enjoying as main course and as a filling for lunch sandwiches.