Fall Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic
Sometimes, the best recipes come from moments of pure improvisation. Last summer, my husband walked through the door with a pork shoulder, and I was stumped. What on earth would I do with it? Enter The Mom 100 website, where I found this incredible recipe that turned my kitchen into a haven of savory magic.
Now, I'll admit, summer isn't the ideal season to slow-roast anything in the oven for hours, but with all the doors open and a breeze flowing through the house, it was absolutely worth it. That first try was such a success that this dish has become a family favorite. I’ve made it several times since, and every single time, it’s been perfect.
What I love most is how this recipe doesn’t just feed your belly—it nourishes your soul. The aroma that fills the house as it cooks is pure comfort. It's the kind of smell that greets anyone walking through the door, wrapping them in nostalgia, bringing back memories of a time when meals were savoured, and cooking was slow and intentional.
This isn’t just a recipe; it’s an experience. It’s about bringing warmth and love to the people around your table, whether that’s family, friends, or anyone lucky enough to walk into your home while this pork shoulder roasts away.
So, go ahead—give it a try. You’ll see why this dish has become a regular in our home. It’s not just a meal; it’s a little slice of home, made with rosemary, mustard, garlic, and a whole lot of love.
Enjoy every bite and every memory it brings. ❤️
Fall Apart Roasted Pork Shoulder
Special Note: 1. Start this roast the night before you want to eat it, giving it a night for the marinade to soak in.
2. Total Cook Times:
3Lb roast - 450 degrees for 20 min and then 250 degrees for 4 to 5 hours
4Lb roast - 450 degrees for 20 min and then 250 degrees for 4.5 to 5.5 hours
5lb roast - 450 degrees for 20 min and then 250 degrees for 5.5 to 7 hours
6lb roast and above - double the recipe - 450 degrees for 20 min and 250 degrees for 6.5 - 7.5 hours
7lb roast - 450 degrees for 20 min and 250 degrees for 7 to 8.5 hours
8lb roast - 450 degrees for 20 min and 250 degrees for 7.5 to 8.5 hours
9lb roast - 450 degrees for 20 min and 250 degrees for 8 to 10 hours
10lb roast - 450 degrees for 20 min and 250 degrees for 8.5 to 10.5 hours
Ingredients:
2tbsp chopped garlic
2tbsp choppedfresh rosemary
2tsp kosher salt
1tsp freshly ground pepper
1/4c olive oil
2tbsp coarse Dijon mustard
5lb boneless pork shoulder (double recipe for larger pork roast :))
Instructions:
In a small food processor, combine garlic, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and stir in the mustard.
Place roast in a shallow roast pan and rub the paste all over the pork shoulder, loosely cover it with plastic wrap and refrigerate from 2 to 24 hours.
Preheat the oven to 450 degrees and bring the pork to room temperature while the oven heats.
Roast, uncovered, for 20 min (maybe up to 30) until the top starts to brown a bit.
Turn the heat down to 250 degrees and continue to cook, uncovered, from 5.5 to 7 hours.
Note: If the meat is done but it’s not ‘brown’ enough, turn the heat back up to 400 degrees for a few more minutes…keep an eye on it :).
If there are juices, don’t hesitate to pour off into a heatproof container and place in fridge, where fat will rise to the top while the roast sits
Let sit for at least 20 min. Spoon the fat off of the juices and make gravy :).
Slice pork as thickly or thinly as desired, it won’t matter as you’re smiling watching the meat fall apart.
Leftovers are best reheated using steam, in a small amount of water.
