Slow-Roasted Wattleseed and Lemon Myrtle Pork Shoulder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A succulent pork shoulder slow-roasted with earthy wattleseed and fragrant lemon myrtle for a deep, complex flavor. This australian-inspired pork ready in about 340 minutes pairs pork shoulder, ground wattleseed, ground lemon myrtle for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, 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: 320 min Serves 8 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F (150°C). In a small bowl, combine 2 tbsp ground wattleseed, 1 tbsp ground lemon myrtle, 5 minced garlic cloves, 2 tsp sea salt, and 1 tsp black pepper.
  2. Step 2: Rub the 4 lb pork shoulder evenly with 3 tbsp olive oil, then massage the spice mixture all over the pork, ensuring full coverage.
  3. Step 3: Place the pork shoulder in a roasting pan and pour 1 cup water into the bottom of the pan to keep the meat moist during cooking.
  4. Step 4: Cover the roasting pan tightly with foil and slow-roast in the oven for 4 to 5 hours until the pork is tender and easily pulls apart with a fork.
  5. Step 5: Remove the foil and increase the oven temperature to 425°F (220°C). Roast uncovered for an additional 15-20 minutes to crisp the exterior.
  6. Step 6: Let the pork rest for 15 minutes before shredding or slicing to serve with your choice of sides.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Wattleseed and Lemon Myrtle Pork Shoulder take to make?

Total time is about 340 minutes (20 min prep + 320 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 Wattleseed and Lemon Myrtle Pork Shoulder?

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 pork shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Wattleseed and Lemon Myrtle Pork Shoulder?

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 Wattleseed and Lemon Myrtle Pork Shoulder for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Wattleseed and Lemon Myrtle Pork Shoulder?

Australian 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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