Roasted Pork Shoulder Recipe
Roasted Pork Shoulder Recipe photo by Taste of Home
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Roasted Pork Shoulder Recipe

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When I discovered Puerto Rican food, I was hooked. I’ve made this recipe my very own through trial and error, by researching ingredients and adding more or less of them to my taste. I think the results in this dish are just right.
TOTAL TIME: Prep: 15 min. + marinating Bake: 2-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 2-1/2 hours
MAKES: 8 servings


  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 12 garlic cloves, peeled
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons kosher salt
  • 3 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 2 tablespoons whole peppercorns
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 10 cups water

Nutritional Facts

4 ounces cooked pork: 340 calories, 23g fat (7g saturated fat), 101mg cholesterol, 1050mg sodium, 2g carbohydrate (0g sugars, 1g fiber), 29g protein .


  1. In a food processor, combine the first eight ingredients. Cover and process until combined. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Place roast on a rack in a roasting pan; pour 2 cups water into pan.
  3. Bake, uncovered, at 450° for 1 hour. Reduce heat to 400°. Bake 1-1/2 to 2 hours longer or until meat is tender, adding more water to the pan as needed. Let stand for 15 minutes before slicing. Yield: 8 servings.
Originally published as Roasted Pork Shoulder in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p103

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s_pants 247640
Reviewed Apr. 29, 2016

"I could not find a boneless pork shoulder butt roast so I used a boneless pork loin roast. Everyone enjoyed it."

jcvinnie 224122
Reviewed Apr. 4, 2015

"Loved! Loved! Loved this! Easy and VERY good! Excellent flavor and very tender!"

lauripobanz 116775
Reviewed Jan. 25, 2014

"This roast is excellent! I changed nothing, but using a little less salt."

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