Slow-Roasted Pork Shoulder with Old-World Spice Rub

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

Juicy slow-roasted pork shoulder infused with a blend of traditional old-world spices, perfect for tender pulled pork sandwiches or hearty dinners. This Latin American-inspired pork recipe, ready in about 340 minutes, pairs pork shoulder, brown sugar, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

Ingredients

• 4 lbs, bone-in pork shoulder
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup apple cider vinegar

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper to create the old-world spice rub.
2. Step 2: Rub 2 tbsp olive oil evenly over the surface of a 4 lb bone-in pork shoulder. Generously coat the pork with the spice mixture, pressing it into the meat.
3. Step 3: Place the pork shoulder on a rack in a roasting pan. Cover loosely with foil and roast in a preheated oven at 275°F for 5 hours, until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
4. Step 4: Remove the foil and increase the oven temperature to 425°F. Roast the pork uncovered for an additional 20 minutes to develop a crispy crust.
5. Step 5: Let the pork rest for 20 minutes before shredding with two forks. Drizzle with 1/4 cup apple cider vinegar and toss lightly to add tangy moisture.
6. Step 6: Serve the pulled pork on buns, over rice, or alongside your favorite sides.