Slow Roasted Pork Shoulder with Fennel, Lemon and Rosemary

Why We Love This Slow Roasted Pork Shoulder Recipe

I know Slow Roasted Pork Shoulder sounds complicated or intimidating, but honestly, there is really not much to it!

This Italian pork shoulder is the perfect recipe for a cozy Sunday dinner or a festive holiday feast. It requires little effort and is truly so rewardingly delicious.

One of the reasons I love it so much is that it is hands off. Once the marinated meat goes into the oven, you can go about your day preparing the rest of the holiday meal.

Roasted pork shoulder tastes great with a wide variety of side dishes. It is absolutely delicious served with these Simple Buttermilk Mashed Potatoes, Creamy Vegetable Mash or roasted garlic mashed potatoes. I like to contrast it with a slightly tangy veggie like this Kale with Cider Vinegar or my Holiday Slaw. Another option for a make ahead fall meal is this Brown Rice and Sweet Potato Salad. You can’t go wrong!

Key Ingredients for This Recipe

Boneless pork butt

You’ll need 4.5 pound to 5.5 boneless pork butt for this recipe. If you have never bought one before, just know that it’s a really flavorful cut of meat that’s perfect for low and slow cooking.

Pork butt is not really the rear-end of the pig but rather the upper part of the shoulder. The actual rear-end is the ham. The pig is broken down into large sections or primals.

The shoulder primal has two parts, the picnic shoulder on bottom and the shoulder butt. This Shoulder Butt or Boston Butt is the part of the pork that we’re going to use today. I chose the butt because you can get a nicer boneless roast out of it.

You’ll probably have to go to a good meat counter to get the right cut. Ask for a 4 ½ to 5 ½ pound boneless pork butt. If possible order in advance.

Fennel

Fennel seeds have a sweet and slightly licorice taste to them. Although they’re a main ingredient here you can leave them out if you don’t like them.

Lemon

Freshly squeezed lemon juice is used in the pork rub. If you’re in a pinch you can use pre-squeezed juice, but fresh is much better.

Rosemary

You can find fresh rosemary in the produce section of any large grocery store. Try and use fresh rosemary over dried, if you can.

Additional Ingredients

• 2 cloves garlic finely grated
• 1 tablespoon olive oil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons coarse kosher salt
• ½ teaspoon pepper
• 1/3 cup dry white wine
• 1 ½ cup chicken broth divided
• 2 teaspoons cornstarch

Step-by-Step Instructions to Make This Italian Pork Shoulder

Step 1: Make rub for pork

Mix together the garlic, lemon juice, olive oil, fennel seed, thyme, salt, pepper and rosemary in a small bowl. Rub the mixture all over the pork and inside where the bone was removed.

Tie the roast together with butcher twine. Place the pork in a 2 gallon x-large re-sealable bag or in a baking dish. Seal the bag or cover the baking dish with plastic wrap and refrigerate 12 to 24 hours.

Marinating the meat for 12 to 24 hours before slow roasting the pork will make the meat taste very savory and reminiscent of Italian Porchetta.

Step 2: Preheat oven

Preheat the oven to 300 degrees F.

Step 3: Roast pork

Place a roasting rack in a roasting pan. Coat the rack with cooking spray. Remove the pork from the bag or baking dish and set on the rack, skin side up.

The key is roast it at a low temperature for a long time so that the meat does not seize and thus squeezes out the moisture. In a home kitchen, a 300-degree oven is just right.

Roast until the pork is very tender when tested with a fork, if the meat gives away very easily then it is tender. Furthermore, the roast will reach an internal temperature of 180-185 degrees, 5 to 7 hours.

We have more tips on how to check if it is done in our Expert Tips section.

Remove the pork from the oven and allow to rest 15 to 30 minutes. Or rest longer wrapped in foil and swaddled in a cooler.

Step 4: Make gravy

While the pork rests, remove the rack from the roasting pan. Pour the excess pork fat off into a dish or can to discard. Add the wine to the roasting pan. Set the roasting pan over medium-high heat, then bring to a simmer while scraping up browned pieces from the pan. Add 1 cup broth and return to a simmer. Whisk together the cornstarch with the remaining ½ cup broth and drizzle into the simmering broth mixture in the pan. Bring the gravy to a boil while whisking and simmer until desired consistency, 2 to 4 minutes. Strain into a gravy boat.

Step 5: Shred or slice pork & serve

Remove the twine. Shred or slice the pork and serve with the sauce.

FAQs and Expert Tips

Additional Recipes to Try

• This Baked Polenta with Mushrooms from Food and Wine would be phenomenal with this recipe.
• If you’re a fan of roasted pork you should give this Roasted Pork Loin a try.
• Need a new turkey recipe for Thanksgiving recipe? Try my Herb Roasted Turkey!
• I’m in love with this Easy Roasted Pork Tenderloin and Apple Skillet and this Easy Lemon Garlic Pork Tenderloin. Both as easy as they sound!
• You can also read more about pork butt from BBQ expert Steven Raichlen.