Low and Slow Oven-Roasted Pork Shoulder with Garlic and Herbs

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.

Juicy pork shoulder cooked low and slow in the oven, infused with garlic and fresh herbs for tender, flavorful meat perfect for slicing or shredding. This American-inspired low-carb recipe, ready in about 380 minutes, pairs pork shoulder, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 360 min Serves 8 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F for slow roasting. Pat dry 4 lbs bone-in pork shoulder and rub all over with 3 tbsp olive oil.
  2. Step 2: In a small bowl, combine 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 2 tsp salt, 1 1/2 tsp black pepper, and 1 tsp smoked paprika. Rub this herb-garlic mixture evenly over the pork shoulder.
  3. Step 3: Place 1 large quartered onion in the bottom of a roasting pan and set the pork shoulder on top.
  4. Step 4: Pour 1/4 cup apple cider vinegar and 1 cup chicken broth into the pan around the pork, being careful not to wash off the seasoning.
  5. Step 5: Cover tightly with foil and roast in the preheated oven for 5 to 6 hours, basting occasionally with pan juices, until the meat is very tender and pulls apart easily.
  6. Step 6: Remove foil and increase oven temperature to 400°F. Roast uncovered for an additional 20 minutes to crisp the exterior.
  7. Step 7: Let the pork rest for 15 minutes before slicing or shredding. Serve with pan juices.

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