Slow-Roasted Pork Shoulder with Mustard and Sage
A tender, flavorful pork shoulder roasted low and slow with a savory coating of Dijon mustard, fresh sage, marjoram, and garlic. The meat becomes incredibly tender and pulls apart easily after hours of roasting.
Ingredients
- •1 whole skinless, bone-in pork shoulder (Boston butt; 5-6 pounds)
- •2 tablespoons Kosher salt, freshly ground pepper
- •½ cup Dijon mustard
- •¼ cup finely chopped fresh sage
- •2 tablespoons finely chopped fresh marjoram
- •4 cloves garlic cloves
- •finely chopped
Cooking Instructions
- 1.
Place a rack in lower third of oven; preheat to 325°F. Season pork with salt and pepper. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it into all the crevices.
15 min
- 2.
Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5-6 hours (depending on size of pork shoulder).
360 min
- 3.
Let pork rest at least 10 minutes before serving (the meat should pull apart easily).
10 min