Set-It-and-Forget-It Roast Pork Shoulder

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This slow-roast pork shoulder is the ultimate low-effort, high-reward centrepiece for a weekend gathering. By roasting the meat at a very low temperature for up to ten hours, the fat renders down beautifully, resulting in succulent, melt-in-the-mouth pork infused with the botanical notes of juniper, black pepper and aromatic garlic. The simple crosshatch scoring technique ensures the fragrant spice rub penetrates deep into the meat, creating a sophisticated flavour profile that pairs perfectly with sharp accompaniments like cornichons and mustard.

As a high-protein main course, this dish is as nutritious as it is comforting, making it an excellent choice for those looking for a wholesome yet indulgent family meal. Because the oven does all the hard work overnight or throughout the day, it is a stress-free option for entertaining. Simply serve it in the middle of the table with plenty of shop-bought cranberry sauce and crusty bread for a relaxed, homemade feast that everyone will enjoy.

Ingredients for Set-It-and-Forget-It Roast Pork Shoulder

40g black peppercorns
3 tablespoons juniper berries
1 cuillère à soupe de graines de coriandre
1/2 cup Diamond Crystal or 40g plus 1 1/2 teaspoons Morton kosher salt
3 cuillères à soupe de sucre
1 (8–10-pound) skin-on, bone-in pork shoulder (Boston butt)
5 sprigs rosemary
10 garlic cloves, unpeeled, lightly crushed
Vin blanc sec 475 ml
Cranberry sauce, cornichons, and whole grain mustard (for serving)
Un moulin à épices ou un mortier et pilon

How to make Set-It-and-Forget-It Roast Pork Shoulder

Finely grind peppercorns, juniper berries, and coriander seeds in spice mill or with mortar and pestle; transfer to a small bowl and mix in salt and sugar.

Set blade on a box cutter to about 1/3" (or use a very sharp paring knife or X-Acto knife) and cut long parallel lines into the skin of pork shoulder, spacing about 3/4" apart. You want to cut completely through the fat, getting as close to the meat as possible without slicing into it. Then, using a pair of kitchen shears, snip between rows to create a diamond-shape pattern, spacing about 3/4" apart. Cutting a crosshatch design into the fat will help it cook out and allow the salt and spices to penetrate the meat.

Rub entire shoulder with spice mixture, covering any exposed meat and pushing into cuts in fat. Try to get the spices into the fatty layer and not on the surface of the skin, where they may burn as the shoulder roasts. Make sure to use all of the spices, even though it may seem like a lot. Wrap shoulder tightly with plastic and chill at least 3 hours and up to 3 days.

Place a rack in lower third of oven; preheat to 107°C. Line a rimmed baking sheet with 2 layers of heavy-duty foil (be generous with the foil unless you really enjoy scrubbing pots and pans after Thanksgiving dinner). Place rosemary sprigs and garlic in the centre of baking sheet and set a wire rack on top. Set pork shoulder on rack and transfer to oven. Pour wine and 475ml water into baking sheet and roast shoulder until meat is pulling away from the bone and skin is very dark, 9–10 hours (overnight is great).

Let pork shoulder sit uncovered at room temperature until ready to serve (at least 30 minutes and up to 5 hours).

Just before serving, reheat roast in a 177°C to 204°C oven to soften fat and warm the surface of the roast (but don’t let it take on any more colour), 5–10 minutes.

Serve warm with cranberry sauce, cornichons, and mustard.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.