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The Ultimate Slow-Roasted Pork Shoulder with Rich Roasted Pork Stock

The aroma of slow-roasted pork shoulder instantly transports me back to my grandmother’s kitchen. Every Sunday, she would lovingly prepare this dish, filling the house with an intoxicating scent of garlic, herbs, and melting pork fat. The anticipation was almost unbearable, knowing that after hours of patient roasting, we would feast on the most tender, flavorful meat imaginable. It wasn’t just a meal; it was a tradition, a symbol of family and home, and a culinary memory that I cherish to this day.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 17 hours
Total Time: 17 hours 25 minutes
Servings: 10
Yield: Varies based on shoulder size
Dietary Type: Generally gluten-free and dairy-free (check broth ingredients)

Ingredients

For the Roast:

1 (7-8 lb) pork picnic shoulder, bone-in, skin-on
7 garlic cloves
1 tablespoon coarse salt
1 tablespoon Italian seasoning blend
½ teaspoon freshly ground pepper
1 onion, peeled and sliced thickly
1 carrot, rinsed and sliced thickly
2 cups red wine
5 cups chicken broth

For the Stock:

2 onions, peeled and sliced thickly
2 carrots, rinsed and sliced thickly
5 sprigs thyme
2 bay leaves
4 garlic cloves, peeled, roughly chopped
10 cups water

Equipment Needed

Mortar and pestle
9×13 inch roasting pan
Roasting rack
Carving board
Wire strainer
Stock pot
Mesh strainer

Instructions

Prepare the Pork: Rinse the pork shoulder and pat it completely dry with paper towels. This is crucial for achieving a crispy skin.
Score the Skin: Using a sharp knife or utility blade, score the skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Be careful not to cut into the meat. The scoring allows the fat to render properly, resulting in crispy crackling.
Make the Garlic Paste: In a mortar and pestle, crush the garlic cloves, coarse salt, Italian seasoning, and freshly ground pepper into a coarse paste. The rough texture of the coarse salt helps break down the garlic and release its flavors.
Season the Pork: Rub the garlic paste all over the pork roast, paying special attention to working it into the score marks on the skin. This ensures maximum flavor penetration.
Prepare for Roasting: Set the pork roast, skin side up, on a roasting rack in an oiled 9- by 13-inch roasting pan. The rack elevates the pork, allowing for better air circulation and even cooking.
Initial High-Heat Roast: Roast in a preheated 450°F (232°C) oven until the skin is deep golden brown, about 40 to 45 minutes. This high-heat blast is essential for developing the crispy crackling. Watch carefully to prevent burning.
Add Aromatics and Liquid: Remove the pan from the oven and scatter the sliced onion and carrot around the pork. Pour 1 cup of the red wine and 2 cups of the chicken broth into the pan. Baste the pork with some of the pan juices. The vegetables and liquid add flavor and moisture to the roast.
Slow-Roast to Perfection: Reduce the oven temperature to 225°F (107°C) and bake until a thermometer inserted through the center of the thickest part at the bone reads 170°F (77°C), approximately 8 to 9 hours. The low and slow cooking method ensures the pork becomes incredibly tender and succulent. Use a reliable instant-read thermometer for accuracy.
Rest the Pork: About 30 minutes before serving, transfer the pork to a carving board. Cover the pork loosely with foil and set in a warm place. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Make the Pan Sauce: Pour the remaining broth and wine into the roasting pan (the drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up the browned bits from the bottom of the pan (the fond). Boil, stirring occasionally, until the liquid is reduced by about half, around 7 to 10 minutes.
Strain the Sauce: Pour the sauce through a wire strainer set over a bowl, pressing on the vegetables to extract as much flavor as possible (reserve the vegetables for making the stock). You should have about 1 to 1 1/3 cups of drippings. Skim off the excess fat. A fat separator can also be used for this step.
Prepare the Pork for Serving: Peel the skin off the roast and set it aside for stock making. Slice the meat across the grain and arrange it on a platter. Drizzle about a fourth of the pan juices over the meat; serve the remaining juices on the side to add to taste.
Preheat for Stock Ingredients Roasting: Preheat the oven to 400°F (200°C).
Prepare Ingredients for Stock: Remove the majority of the meat from the bone (be sure to leave some on, as well as any attached fatty parts you wouldn’t eat), and add it to the roasting pan. Add in the reserved pork skin and cooked vegetables from making the roast, along with the fresh onions and carrots for the stock.
Roast Stock Ingredients: Roast in the oven for 20-30 minutes until the ingredients get a nice golden crisp. This step deepens the flavor of the stock.
Simmer Stock: Place the bone, pan drippings, and veggies in a stock pot. Add in the thyme, bay leaves, and garlic. Cover with water by about an inch. Cover the pot, bring to a boil, then reduce to a simmer for 8-9 hours. (yes, that’s right!). The long simmering time extracts all the flavor and collagen from the bones and vegetables.
Cool and Refrigerate: Remove from heat, allowing the stock to return to room temperature. Refrigerate overnight. This allows the fat to solidify, making it easier to remove.
Defat and Strain: Remove from the fridge and skim off the hardened white fat. At this point, the stock will be almost gelatinous, so you will have to warm the stock a little before you can strain it. Strain through a mesh strainer, discarding the solids. You now have quite possibly the best pork stock you will ever have.

Expert Tips & Tricks

Scoring the Skin: Use a sharp utility knife rather than a chef’s knife for easier scoring.
Crispy Skin Guarantee: For extra crispy skin, try placing the roast under the broiler for the last few minutes of cooking, watching closely to prevent burning.
Temperature is Key: Don’t skip the thermometer! Cooking to an internal temperature of 170°F (77°C) ensures the pork is tender and safe to eat.
Deglazing the Pan: Use a wooden spoon to scrape up all the browned bits from the bottom of the roasting pan – these are packed with flavor.
Intensifying Stock Flavor: For an even richer stock, roast the pork bones at 400°F (200°C) for 30 minutes before adding them to the stock pot.
Adjusting Broth Amount: Feel free to adjust the amount of chicken broth and red wine depending on your preference for the sauce. A dryer sauce is fine, and some recipes even omit the broth entirely.

Serving & Storage Suggestions

Serve the slow-roasted pork shoulder hot, sliced across the grain, with the pan sauce drizzled over the top. The meat is delicious served with roasted vegetables, mashed potatoes, or creamy polenta.

Leftover pork can be stored in an airtight container in the refrigerator for up to 3-4 days. The pork stock can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat the pork in the oven or microwave until warmed through. The stock can be reheated on the stovetop or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	758.5 kcal	N/A
Calories from Fat	N/A	37%
Total Fat	31.4 g	48%
Saturated Fat	11 g	55%
Cholesterol	272.9 mg	90%
Sodium	1287.3 mg	53%
Total Carbohydrate	7.9 g	2%
Dietary Fiber	1.1 g	4%
Sugars	2.9 g	11%
Protein	96 g	192%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spice Rub: Experiment with different spice rubs for the pork, such as a smoky paprika blend or a spicy chili powder mix.
Herbs: Add other fresh herbs to the stock, such as parsley or rosemary.
Wine: Use white wine instead of red wine for a lighter flavor. Apple cider vinegar can also be used as a substitute.
Broth: Use vegetable broth instead of chicken broth for a different flavor profile.
Sweetness: Add a touch of honey or maple syrup to the pan sauce for a hint of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While the picnic shoulder is ideal for slow roasting due to its fat content, you can use a Boston butt (also known as pork shoulder). The cooking time may need to be adjusted.

Q: Can I cook this in a slow cooker?
A: Yes, you can cook this recipe in a slow cooker, but you won’t get the same crispy skin. Sear the pork in a skillet before transferring it to the slow cooker. Reduce the cooking time accordingly.

Q: How do I know when the pork is done?
A: The most accurate way to check for doneness is to use a meat thermometer. The pork should reach an internal temperature of 170°F (77°C). It should be easily shredded.

Q: Can I make the stock in a pressure cooker?
A: Yes, you can make the stock in a pressure cooker to reduce the cooking time. Follow your pressure cooker’s instructions for making stock.

Q: What can I do with the pork stock?
A: The pork stock is incredibly versatile. Use it as a base for soups, stews, sauces, ramen, or risotto. You can also use it to braise vegetables or cook grains.

Final Thoughts

This slow-roasted pork shoulder is more than just a recipe; it’s an experience. The process of slow roasting transforms a humble cut of pork into a culinary masterpiece, imbued with rich flavors and an incredibly tender texture. And the resulting stock? Liquid gold! Gather your ingredients, clear your schedule, and embark on this culinary journey. I promise you won’t be disappointed. Don’t forget to share your creations and experiences! This pairs exceptionally well with a crisp apple cider or a full-bodied red wine. Enjoy!

Slow-Roasted Pork Shoulder and Roasted Pork Stock Recipe