Succulent Slow Roasted Oven Baked Pork Shoulder Perfection

Forget dry, bland pork. This slow roasted oven baked pork shoulder is the juiciest, most flavorful and fall-off-the-bone tender you've ever tasted. The key is choosing a bone-in pork shoulder roast and cooking it low and slow in the oven until meltingly tender. As it cooks, the collagen breaks down into unbelievable succulent meat that shreds with just a fork. Slathered in a simple spice rub, this pork needs nothing more than salt and patience to achieve perfection. Let's talk details!

Choose a Bone-In Pork Shoulder Roast

For the best results, go for a 4-6 pound bone-in pork shoulder roast, sometimes labeled Boston butt or pork butt. The bone adds flavor and the fat cap prevents drying out.

It's All About the Marbling

Look for good marbling throughout the roast for maximum juiciness and pork flavor.

Season Liberally With Dry Rub

Coat the pork roast thoroughly on all sides with a dry spice rub. Brown sugar, chili powder, cumin, garlic and onion powders make a flavorful blend.

DIY or Store-Bought Rubs

You can easily make your own rub or use a pre-made pork rub blend from the store.

Slow Roast at Low Heat for Hours

Place seasoned pork roast fat side up on a rack in a roasting pan. Roast at 300°F for about 1 hour per pound, 6-8 hours. Low and slow allows the fat to render slowly.

Let It Go Low and Slow

Patience is key here. Avoid turning up the heat or you'll dry it out.

Baste and Tent If Browning Too Fast

If the outside appears to be browning too quickly, lightly baste with broth and tent with foil. You want it super tender, not burnt.

Monitor and Adjust

Keep an eye on it and modify as needed to avoid over-browning.

Test Tenderness and Internal Temp

Use a meat thermometer to check for 200-205°F internal temperature when done. The meat should shred easily with just a fork.

Visual Checks Are Key

In addition to temperature, if the bone slides out easily, it's ready.

Shred and Serve with BBQ Sauce

Pull apart the insanely tender meat into shreds using two forks. Toss with your favorite bbq sauce. Pile high on buns for epic pulled pork sandwiches.

Top 5 Pork Shoulder Questions

What if it's done early?

If it reaches 205°F early, wrap in a towel and rest it in a cooler 1-2 hours.

Should I wrap it in foil?

No, cooking uncovered the entire time allows the outside to become incredibly crispy.

Can I skip the rub?

You can, but the rub adds so much deep, crusty flavor.

What sides go well?

Potato salad, coleslaw, beans, mac and cheese, cornbread, baked beans, etc.

How long does cooked pork last?

Store leftovers for 4-5 days refrigerated. Freeze for 2-3 months.

In Summary

With this method for oven baked slow roasted pork shoulder, you're guaranteed juicy, fall-apart meat every time. Have patience and let that pork cook low and slow until fork tender. Your pulled pork game will never be the same!