Low & Slow Pork Shoulder


Ya'll know I love pork! Pork shoulder is tender, cheap and amazingly easy to prepare.  All you need to do is be brave enough to walk away from the stove!  There are two different cuts that get called shoulder: “Boston butt” and “picnic shoulder.”  More than likely your local grocery store will have “Boston butt” but feel free to substitute with “picnic shoulder.”



  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 1 tablespoon dry mustard
  • 3 tablespoons Tastic Spice Original*
  • ¼ cup kosher salt
  • ¼ cup sugar
  • 1 – 7-8 skinless bone-in pork shoulder (Boston butt or picnic)
  • ¼ cup light brown sugar
  • ¼ cup apple cider vinegar



  1. Mix rosemary, thyme, dry mustard, Tastic, salt and sugar in a small bowl. Rub mixture all over shoulder. Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight.

  2. Preheat oven to 325°. Brush off spice rub from meat and place pork in a deep roasting pan; discard excess spice rub and any liquid in dish. Add 1 cup boiling water to roasting pan; cover pan tightly with foil. (Create a tight seal to lock in the steam and juices.)

  3. Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 195°), about 5 1/2 hours.

  4. Remove pan from oven; discard foil. Increase heat to 500°. Stir 1/4 cup vinegar and brown sugar into juices in pan. Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce, about 12 minutes.

  5. Transfer pork to a rimmed baking sheet; set aside. Pour liquid in pan into a small saucepan. Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes (there will be about 1 1/2 cups glaze and up to 1 cup fat; discard fat). Season glaze with Tastic spice; pour over pork.

  6. Enjoy!


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