Charred Creole-Spiced Pork Shoulder with Garlic Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-roasted pork shoulder rubbed with Creole spices and finished with a garlic butter glaze for a tender, flavorful main dish. This Creole-inspired pork recipe, ready in about 215 minutes, pairs pork shoulder (bone-in), Creole seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 195 min Serves 6 Creole cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 4 lbs pork shoulder and rub evenly with 3 tbsp Creole seasoning, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the pork shoulder on all sides for 3-4 minutes until deeply browned and charred at edges.
  3. Step 3: Place skillet with pork in the preheated oven and roast uncovered for 3 hours, basting every hour with pan juices to keep moist.
  4. Step 4: Meanwhile, melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 4 cloves minced garlic and 1 tbsp fresh thyme, cooking gently for 3 minutes until fragrant but not browned.
  5. Step 5: During the last 15 minutes of roasting, brush the garlic butter mixture over the pork shoulder to create a flavorful glaze.
  6. Step 6: Remove from oven and rest pork for 15 minutes before slicing against the grain and serving.

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