Slow-Roasted Pork Shoulder with Mustard and Rosemary

By · Reviewed by AislePrompt Editorial · ·

Juicy pork shoulder slow-roasted with a mustard and rosemary rub, resulting in tender meat with a fragrant crust perfect for slicing or shredding. This french-inspired pork ready in about 320 minutes pairs bone-in pork shoulder, Dijon mustard, chopped 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 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 French cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. In a small bowl, combine 3 tbsp Dijon mustard, 2 tbsp chopped fresh rosemary, 5 minced garlic cloves, 2 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper to make a rub.
  2. Step 2: Pat dry 4 lbs bone-in pork shoulder with paper towels and rub the mustard mixture evenly over the entire surface.
  3. Step 3: Place 1 large quartered onion in a roasting pan and set the pork shoulder on top.
  4. Step 4: Pour 1/2 cup white wine into the pan around the pork to keep moist.
  5. Step 5: Cover loosely with foil and roast in the oven for 4 to 5 hours, basting occasionally with pan juices, until meat is fork-tender and pulls apart easily.
  6. Step 6: Remove foil and increase oven to 425°F. Roast uncovered for 20 more minutes to crisp the exterior.
  7. Step 7: Let rest 15 minutes before slicing or shredding to serve.

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Frequently asked questions

How long does Slow-Roasted Pork Shoulder with Mustard and Rosemary take to make?

Total time is about 320 minutes (20 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Pork Shoulder with Mustard and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in pork shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Pork Shoulder with Mustard and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Pork Shoulder with Mustard and Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Pork Shoulder with Mustard and Rosemary?

French pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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