- 8 pounds pork shoulder
- 3 1/2 tablespoons salt
- 2 teaspoons oregano
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
PER SERVING *
|Calories270Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
Bob 16 Jul
Really tasty, and the meat came out super tender and juicy. Upped the oven temp to 275 halfway through BCB it seemed to be taking too long to cook. All in, an 8 lb shoulder took me 10 hrs
Toi H. 23 Apr
This was my first time making a pork shoulder in the oven I usually cook it the crockpot it was delicious!!! The family enjoyed it.
Steph H. 23 Mar
I used the rub but cooked it differently. It was fall off the bone. Really delicious
Robert Parker 7 Mar
YUMMY !!! should have done this long time ago . The entire family now asked me to make more . And I will !!!
Guy Wetzel 14 Feb
I only did afour pounder came out very good
Anita 15 Jan
It was amazing!! It was the best I have ever tasted.
Danette N. 14 Jan
Love the dry rub...and slow roasting at 250. See notes on The Spruce pork
Colleen E. 15 Oct 2017
Great! Made this many times! One of our favorites.
Pam Moreman 1 Oct 2017
Looks good! Easy. Added rosemary
Teresa 29 Sep 2017
Delicious! Was exactly what I needed to fill my yum factor. Juicy pork will be used for several days meals & I'm freezing the rest. Made pork milk gravy, no flour. Used heavy cream. Tasted so good in my cauliflower mashed potatoes. Great meal.
Aeron M. 17 Jun 2017
This is my favorite roast pork recipe. Very simple but incredible flavor and texture.
Edgar R. 12 Sep 2016
👍🏼👍🏼👍🏼 Juicy skin crispy came out good. Only think for us 3tbl of salt was too much. Was salty. 2ns time we made only used 1tbl
Lance G. 9 Mar 2016
I changed the recipe by excluding the onion powder, since onions always tend to ruin the taste of pork in my opinion. But the pork shoulder turned out perfect, plus left overs made killer garnishes to homemade ramen.