Slow-Roasted Pork Shoulder with Senary Herb Crust

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender slow-roasted pork shoulder enveloped in a savory crust of six fragrant herbs, perfect for a comforting family meal. This Mediterranean-inspired Fourth of July recipe, ready in about 320 minutes, pairs pork shoulder, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pork shoulder
• 1 tbsp, finely chopped fresh rosemary
• 1 tbsp, finely chopped fresh thyme
• 1 tbsp, finely chopped fresh sage
• 4 cloves, minced garlic cloves
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano

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Instructions

1. Step 1: Preheat oven to 300°F. In a small bowl, mix 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tbsp chopped sage, 1 tsp dried oregano, 4 minced garlic cloves, 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper to form a herb crust paste.
2. Step 2: Pat dry 4 lbs pork shoulder and rub the herb paste evenly all over the meat, pressing it into the surface.
3. Step 3: Place the pork shoulder fat side up on a roasting rack inside a roasting pan. Roast in the preheated oven for 4 to 5 hours, until the internal temperature reaches 195°F and the meat is fork-tender.
4. Step 4: Remove from oven and let rest covered loosely with foil for 20 minutes before slicing or pulling apart.