This tender and juicy Slow Roasted Pork Shoulder is cooked low and slow over several hours. Slice it up for an exceptionally flavored main dish or shred the meat for barbecue sauce-slathered pulled pork instead!
Pat dry pork shoulder to remove all moisture. Trim some of the fat if you like (though the fat will add flavor and moisture to the meat). Using a chef's knife or sharp pointy knife make several slits (small cuts) about 1 - 2 inches deep, all around the meat. Set aside
Using a mortar and pestle add cloves of garlic and beat until paste-like. Add salt and peppercorn and continue to beat until you have a garlichy paste-like seasoning. If you don't own a mortar and pestle you can use a food processor.
Spread garlic paste evenly all over the pork using your fingers. Be sure to push the seasoning into the small cuts.
Drizzle balsamic vinegar on to the pork and top with fresh thyme.
Bake at 450F degrees for 25 minutes then reduce oven temperature to 280F degrees and roast the pork for about 3-4 hours depending on the size of the pork. The internal temperature of the thickness part of the pork should register 180F - 190F degrees for pulled pork*. Reserve pork juices if making pulled pork.
(Optional) Pulled Pork Recipe
First slice the pork, then using two large (serving)forks pull the meat apart. This should be very easy since the meat is so tender.
Transfer pulled pork to a sheet pan. Pour half cup of pork juices over the pulled pork and also about 3/4 cup of your favorite barbecue sauce. Toss to coat evenly.
Broil for 3-4 minutes. Garnish with fresh parsley and enjoy!
NOTE: *if you are serving this recipe as pork roast, aim for 165F internal temperature. The pork is safe to eat at this temperature but it's not quite as tender and falling apart for pulled pork.