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Slow Roasted Pork Shoulder with Dijon and Maple Rub Recipe

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4 from 7 reviews

  • Author: Sara
  • Total Time: 7 hours 20 minutes (excluding marinating time)
  • Yield: 14 servings

Description

This Slow Roasted Pork Shoulder Roast recipe delivers tender, flavorful pulled pork with a crispy crust, perfect for gatherings or hearty meals. The pork shoulder is marinated overnight in a tangy and sweet rub featuring Dijon mustard, maple syrup, and garlic, then slow-roasted to perfection for hours, ensuring juicy and melt-in-your-mouth meat.

Ingredients

For the Pork Shoulder Roast

  • 1 (8-pound / 3.6 kg) bone-in pork shoulder (Boston butt)
  • 3 tablespoons Dijon mustard
  • 1/4 cup (60 ml) olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon (15 ml) pure maple syrup or honey
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare the Rub: In a small bowl, whisk together the Dijon mustard, olive oil, minced garlic, maple syrup or honey, kosher salt, and black pepper until fully combined to create the marinade.
  2. Apply the Rub: Pat the pork shoulder dry with paper towels to remove excess moisture. Massage the prepared rub thoroughly all over the pork roast, ensuring every surface is coated for maximum flavor.
  3. Marinate: Cover the coated pork shoulder with plastic wrap and refrigerate for at least 2 hours, preferably up to 24 hours, to allow the flavors to penetrate deeply.
  4. Preheat Oven: Remove the roast from the refrigerator 30 minutes before cooking to reach room temperature. Preheat your oven to 450°F (230°C) for the initial high-heat roasting phase.
  5. Initial Roast: Line a roasting pan with foil and place the pork shoulder fat cap up directly in the pan. Roast uncovered at 450°F (230°C) for 30 minutes to develop a crust.
  6. Slow Roast: Reduce oven temperature to 250°F (120°C) and continue roasting the pork for 6 to 7 hours, or until a probe thermometer inserted into the thickest part (avoiding the bone) reads 200°F (93°C), indicating tender, fully cooked meat.
  7. Rest the Roast: Transfer the pork shoulder to a cutting board and tent loosely with foil. Allow it to rest for at least 20 minutes to redistribute the juices.
  8. Shred and Serve: Using two forks, shred the pork shoulder, discarding some of the heavier fat on top. Spoon the pan juices over the shredded meat before serving for added moisture and flavor.

Notes

  • For best flavor, marinate the pork shoulder overnight.
  • Using a probe thermometer ensures the pork reaches perfect tenderness without overcooking.
  • Resting the meat is essential to keep it juicy when shredded.
  • Fat cap up during roasting helps baste the meat naturally.
  • Leftover pork can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Prep Time: 20 minutes (plus 2 to 24 hours marinating time)
  • Cook Time: 7 hours (including initial 30 minutes at high heat and 6 to 7 hours slow roasting)
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://saraflavors.com/slow-roasted-pork-shoulder-with-dijon-and-maple-rub-recipe/