Slow-Roasted Herb and Garlic Pork Shoulder

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 drafted and published.

A tender, juicy pork shoulder infused with fresh herbs and garlic, slow-roasted to develop deep flavors perfect for a comforting meal. This American-inspired pork recipe, ready in about 320 minutes, pairs pork shoulder, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 300 min Serves 6 American cuisine 550 cal/serving

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Ingredients

4 lbs pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tbsp, chopped fresh rosemary
2 tbsp, chopped fresh thyme
6 cloves, minced garlic cloves
3 tbsp olive oil
1 large, sliced into rings yellow onion
1/4 cup apple cider vinegar
1 cup chicken broth

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Instructions

Step 1: Preheat oven to 300°F. In a small bowl, mix 2 tsp kosher salt, 1 tsp black pepper, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 6 cloves minced garlic, and 3 tbsp olive oil to create an herb rub.
Step 2: Rub the 4 lbs pork shoulder evenly with the herb mixture, making sure to coat all sides. Place sliced 1 large yellow onion in the bottom of a roasting pan and set the pork shoulder on top.
Step 3: Pour 1/4 cup apple cider vinegar and 1 cup chicken broth into the pan around the pork, not over the top, to keep the rub intact. Cover the pan tightly with foil.
Step 4: Roast for 4 to 5 hours until the pork is fork-tender and pulls apart easily, basting every hour with pan juices for added moisture.
Step 5: Remove foil and increase oven temperature to 425°F. Roast uncovered for an additional 15 minutes to crisp the exterior. Let rest for 15 minutes before slicing or shredding.