Slow Roasted Pork Shoulder

Two versions of this perfect pork shoulder recipe (one of which is Whole30-compliant) ensure that your entire family can (and will) love this simple meal. And with all the leftovers, you’ll be able to enjoy it for lunch the next day as well.

Please share:

Yesterday, I went to the gym. I do that a lot, so it wasn’t really a big deal. But usually Rob comes with me. This time he didn’t because it was a rest day for him, so I went alone. Even though the workout was hard (wall balls are my nemesis) I actually really enjoyed it. I kind of have a secret love for rope climbs (don’t tell the coaches) so I was a little excited to do them. When I got home, Rob said he wanted to go and do that workout today and I was all “I’ll do it again with you, I liked it!”.

So yeah, I woke up this morning and can’t lift my arms over my head. My arms and back are so stupid sore from my beloved rope climbs that it was hard to roll out of bed. So today, I stay home, and will probably cook up some tasty recipes that involve peaches. Yeah, I think that’s a better option. Also, the dinner I made last night, the one you’re about to see the recipe for, it made a ton, so I don’t have to cook tonight, and my arms are going to be thankful for that. The less movement the better. But I’ll move them for peaches for sure.

Slow Roasted Pork Shoulder | Our Paleo Life

For a long time, I would just buy the same cuts of meat: chicken breasts and thighs; pork chops; ground beef/bison/lamb. I knew if I had those in the fridge of freezer, I’d be able to figure out something for dinner. Recently, when I was wondering around the meat section at Sprouts, I found this big hunk of meat and it had a super cheap price on it. $1.49/lb for a pork shoulder, but how would I cook it? But it was so cheap that I just couldn’t turn it away. That would for sure feed the family for dinner and possibly lunch, so I figured if I slow cooked it, I couldn’t really screw it up. So that’s what I did.

I’ve actually made this a couple times: once in the crock pot and once in the oven. My original plans were to make it in the oven all along, but we made last minute plans to head up to the mountains so I stuck it in the crock pot the first time (though I did still finish it in the oven). It was okay, but when I made it in the oven the second time, it was much better. So the oven wins the battle this time.

Slow Roasted Pork Shoulder

Made Enough for Leftovers?

Here’s an easy way to reheat all that extra pork to make a just-as-tasty dinner or lunch the next day.

  • Preheat the oven to 375°F.
  • Line a rimmed baking sheet with tin foil or parchment paper.
  • Cut up the leftover pork shoulder into bite-size pieces.
  • Spread all the little pieces onto the prepared baking sheet.
  • Bake in the preheated oven for 15-20 minutes.
  • Remove and serve hot with any leftover Garlic Mayo Dip. If you don’t have any leftover dip, make some more (because it’s so good!)
  • Enjoy!

Slow Roasted Pork Shoulder | Our Paleo Life

Slow Roasted Pork Shoulder

Yield: 16
Prep Time: 1 day 1 hour
Cook Time: 5 hours 20 minutes
Total Time: 1 day 6 hours 20 minutes

Two versions of this perfect pork shoulder recipe (one of which is Whole30-compliant) ensure that your entire family can (and will) love this simple meal. And with all the leftovers, you'll be able to enjoy it for lunch the next day as well.


  • 1 6-7 lb Pork Shoulder, either bone-in or bone-out
  • 2 Yellow Onions, quartered and sliced
  • 6-8 Carrots, sliced into ½" x 2" sticks
  • 10 Whole Cloves Garlic, peeled
  • 1 cup Red Wine, exclude for Whole30, see below
  • 1/2 cup Water
  • Sea Salt, to taste
  • Fresh Ground Black Pepper, to taste

Whole30 Modifications (to replace red wine)

  • 3/4 cup Chicken Stock, if store bought, make sure no added sugar
  • 1/4 cup Balsamic Vinegar, make sure no added sugar

Garlic Mayo Dip

  • 1/2 cup Paleo Lime Mayo
  • 1/2 tsp Dry Parsley
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/8 tsp Cayenne Pepper


  1. In a dish large enough to hold the pork shoulder, but small enough to fit in your fridge, season the pork with salt and pepper on all side, cover, and refrigerate for 24 hours, or at least overnight.
  2. Remove from the refrigerator and let sit out for 1 hour.
  3. Preheat the oven to 300°F.
  4. Place the pork shoulder in a large roasting pan, fatty side up. Place in the oven and cook for 4 hours.
  5. Add the onion, carrots, garlic, red wine, water to the roasting pan and cook for an additional hour, occasionally stirring the veggies.
  6. Remove the pan from the oven and turn up the heat to 375°F. Tear (or cut, if you have to) the meat into large chunks and place back in the roasting pan. If there is no more liquid in the pan with the veggies, add a little more water, just enough to keep them from burning or drying out.
  7. Place back in the 375°F oven and cook for an additional 20 minutes.
  8. Remove from oven and let the pork rest for 15-20 minutes before serving.

Garlic Mayo Dip

  1. While pork shoulder is roasting, combine all ingredients in a small bowl.
  2. Cover and refrigerate for 30 minutes before serving.


  • Nutrition Facts do not include Garlic Mayo Dip.

Nutrition Information:
Yield: 16
Amount Per Serving: Calories: 493Total Fat: 32gSaturated Fat: 12gUnsaturated Fat: 17gCholesterol: 146mgSodium: 148mgCarbohydrates: 5gSugar: 2gProtein: 40g

Nutrition is calculated by a third party and may not be 100% accurate


Please share:

    1. I made this in the crockpot once and it just isn’t quite the same. You could start it in the crockpot on low, but I would highly recommend you finish this off in the oven to get the crispy edges that just aren’t attainable in the crockpot. Also, roasting the veggies in the last hour really makes a huge difference too. It’s really just a different meal if made in the crockpot, though you can certainly get a head start doing it that way, I would just finish it in the oven.

  1. This recipe makes the most succulent roasted pork! It is worth every bit of the effort to take the slow road as the recipe indicates. So yummy!

  2. Made this over the weekend and it was EXCELLENT and EASY to make! Made it for another couple on Whole30 and no one was disappointed! Served it on top of a baked sweet potato!

    1. I have not tried this in a slowcooker, I’m not sure that it would have the same result. You could try it, but I would still finish it in the oven to get the crispy edges.

  3. Mine had a lot of fat in the bottom of the roasting pan. Should I have dumped that out before adding the veggies? They were swimming :-/

    1. No, you did it right. The liquid from the roast helps to cook the veggies and add more flavor.

  4. Hi there! I’m doing your Whole 30 program. At the top of this recipe it says it’s a cook time of 4 hours and 20 minutes but the directions call for a total of 5 hours and 20 minutes. Which is correct?

    1. I’m not sure where you’re seeing a cook time of 5:20, the instructions state to cook for 4 hours, then an additional 20 minutes. There is a rest time of one hour before cooking, maybe that’s where you’re seeing the extra hour, though that’s not actual cook time?

      1. It says #4 put the shoulder in the oven alone for 4 hours.
        #5 add the veggies and red wine and cook for an additional hour
        #place back in the oven for an additional 20 minutes. That’s how Sharon must have gotten the 5 :20
        When you add the hour before you start cooking it’s up to 6:20 plus 15 more minutes to rest.

        1. I know this is several years old.. but could you clarify the times/steps?
          Is it cooking 4hrs, add veggies and cook another hour, tear it up and increase heat for 20 minutes? So, sit out 1hr before cooking, 5hrs 20mins cooking, 15mins additional rest time?

  5. I made this in my Instant pot and it came out perfect!

    Saute button: splash of oil, soften onions and garlic
    Off Button: add pork (cut in 3-4 chunks), balsamic vinegar, chicken stock
    Manual/high pressure: 45 mins

    I roasted the carrots separately in the oven for 30 mins.

    Better than nom nom paleo’s Kalue pork, imo!

  6. We don’t eat pork over here, but would love to try this somehow! Could I substitute like turkey loin or something? What do you think would work?

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