Description
A dijon-garlic pork shoulder roast that turns out fall-apart tender every time. Works with bone-in or boneless cuts.
Ingredients
- 1 (8-pound / 3.6 kg) bone-in pork shoulder (Boston butt)
- 3 tablespoons dijon mustard
- 1/4 cup (60 ml) olive oil
- 4 cloves garlic, minced
- 1 tablespoon (15 ml) pure maple syrup or honey
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, whisk together the dijon, olive oil, garlic, maple syrup, salt, and pepper until combined.
- Pat the pork shoulder dry. Massage the rub all over the roast, working it into every surface.
- Cover and refrigerate for at least 2 hours, or up to 24 hours.
- Pull the roast out of the fridge 30 minutes before cooking. Preheat oven to 450°F (230°C).
- Place the roast directly in a foil-lined pan, fat cap up. Roast uncovered at 450°F for 30 minutes.
- Reduce the oven temperature to 250°F (120°C). Continue roasting until a probe thermometer inserted into the thickest part of the roast (avoiding the bone) reads 200°F (93°C). For an 8-pound bone-in roast, this takes 6 to 7 hours total.
- Transfer the roast to a cutting board, tent loosely with foil, and rest for at least 20 minutes. Shred with two forks, removing some of the heavier fat from the top, and spoon the pan juices over the shredded meat before serving.
Nutrition
- Serving Size: 4.6oz serving
- Calories: 253
- Sugar: 0.9 g
- Sodium: 369 mg
- Fat: 14.1 g
- Carbohydrates: 1.3 g
- Fiber: 0 g
- Protein: 27.8 g
- Cholesterol: 95.1 mg
