Slow-Roasted Pork Shoulder with Cap City Diner BBQ Glaze

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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.

Juicy pork shoulder slow-roasted to tender perfection, finished with a tangy and smoky BBQ glaze inspired by Columbus diner flavors. This American-inspired pork recipe, ready in about 320 minutes, pairs pork shoulder (bone-in), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 480 cal/serving

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Ingredients

4 lbs pork shoulder (bone-in)
2 tbsp kosher salt
1 tbsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
1/4 cup apple cider vinegar
1/2 cup ketchup
1/4 cup brown sugar
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp hot sauce

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Instructions

Step 1: Preheat oven to 275°F. Rub 4 lbs bone-in pork shoulder evenly with 2 tbsp kosher salt, 1 tbsp black pepper, 2 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder.
Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear the pork shoulder on all sides until a deep golden crust forms, about 3-4 minutes per side.
Step 3: Transfer the skillet with the pork to the oven and roast uncovered for 4-5 hours, until the internal temperature reaches 195°F and the meat is fork-tender.
Step 4: While pork roasts, combine 1/4 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, and 1 tsp hot sauce in a small saucepan. Simmer over low heat for 10 minutes until thickened into a BBQ glaze.
Step 5: Remove pork from oven and brush generously with the BBQ glaze. Let rest 15 minutes before shredding or slicing to serve.