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Roasted Pork Shoulder Recipe


Roasted Pork Shoulder

Chef Saul Flores recommends serving a pinot noir like the Cloudy Bay from Oregon that can stand up to the strong flavors of this dish. — Yasmin Fahr


  • One 7-8 pound boneless pork shoulder
  • 1 head garlic, peeled and smashed
  • 1 bunch parsley, finely chopped
  • Salt and pepper, to taste
  • 3 tablespoons paprika
  • 2 tablespoons olive oil


Preheat the oven to 400 degrees.

With a knife, make incisions to the pork (at least 6). Mix garlic and parsley with salt and pepper to form paste. Insert paste into incisions. Mix paprika and olive oil to form paste. Rub paste on to meat. Sprinkle with salt and pepper to taste.

Place meat in to roasting pan and cook at 400 degrees for 20-25 minutes to brown. Lower temperature to 300 and cook for 3 hours. Let rest for 20 minutes before serving.