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Slow-Roasted Pork Shoulder

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Slow-Roasted Pork Shoulder

Slow-Roasted Pork Shoulder
Provided by:
total prep


  • 1 boneless pork shoulder (about 4 pounds)
  • 4 garlic cloves
  • 1/4 cup chopped fresh rosemary
  • 1/4 cup chopped fresh sage
  • 2 tablespoons fennel seeds
  • 4 tablespoons kosher salt (1 tablespoon for every pound of meat)
  • 1 tablespoon coarsely ground black pepper
  • 1/4 cup extra-virgin olive oil


  • Pre-heat oven to 325 F.
  • Toast the fennel seeds in a pan over medium heat until fragrant. Place the garlic, rosemary, sage, toasted fennel seeds, salt and pepper into a food processor and pulse. Add the olive oil as it blends to form a paste. Take the herb paste and rub all over the pork. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
  • After marinated, pre-heat oven and allow the meat to sit at room temperature for 30 minutes before cooking. Place the pork, fat-side up, in a roasting pan loosely tented with aluminum foil and roast for 3 hours. Save pan juice in a gravy boat for later. Let the meat rest on a cutting board for 10 minutes before slicing and serve with cranberry pecan relish on top of pork slices and drizzled pan juice (see recipe below).