Top 10 Pork Shoulder Roast Recipes to Try in 2025

Pork shoulder roast, also known as pork butt or Boston butt, is a versatile and flavorful cut of meat that becomes incredibly tender when cooked low and slow.

Whether you’re hosting a family dinner, preparing for a holiday feast, or simply craving something hearty and comforting, these top 10 pork shoulder roast recipes will inspire your culinary adventures in 2025.

From classic braises to international twists, there’s something here for everyone. Each recipe offers detailed descriptions, ingredients, and step-by-step instructions to ensure your dish turns out perfectly every time.

1. Classic Slow-Cooked Pork Shoulder with Root Vegetables

This timeless recipe combines the rich flavors of pork shoulder with earthy root vegetables like carrots, parsnips, and potatoes. The result? A one-pot wonder perfect for cozy nights. This dish is not only easy to prepare but also allows the natural juices of the pork to meld beautifully with the vegetables, creating a comforting and satisfying meal that the whole family will love.

Ingredients:

• 4 lbs pork shoulder roast
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups mixed root vegetables (carrots, potatoes, parsnips)
• 2 cups beef broth
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C). Pat the pork dry and season generously with salt and pepper. This step ensures a good sear and enhances the flavor of the meat.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until golden brown, which should take about 3–4 minutes per side. Remove the pork and set it aside on a plate.
3. In the same pot, sauté onions and garlic until fragrant, which usually takes about 2–3 minutes. Add the root vegetables and cook for another 5 minutes, stirring occasionally to prevent them from sticking to the bottom of the pot.
4. Return the pork to the pot, pour in the beef broth, and add thyme sprigs. Cover the pot tightly with a lid and transfer it to the preheated oven.
5. Cook for 3–4 hours, basting the pork occasionally with the cooking liquid to keep it moist. The pork is ready when it is fork-tender and easily shreds apart. Serve hot with the roasted vegetables, garnished with additional fresh thyme if desired.

2. Pulled Pork Tacos with Spicy Mango Salsa

Transform your pork shoulder into juicy pulled pork tacos topped with a vibrant mango salsa. This dish brings together sweet, spicy, and savory flavors for an unforgettable meal. The combination of tender pork and refreshing salsa creates a delightful contrast that will leave your taste buds tingling.

Ingredients:
For the pork:

• 3 lbs pork shoulder
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp cumin
• 1 cup orange juice
• 1/2 cup apple cider vinegar

For the salsa:

• 1 ripe mango, diced
• 1 jalapeño, finely chopped
• 1/4 cup red onion, minced
• Juice of 1 lime
• Fresh cilantro, chopped

Instructions:

1. Begin by rubbing the pork shoulder with smoked paprika, chili powder, cumin, salt, and pepper. Make sure the seasoning is evenly distributed across the surface of the meat. Place the seasoned pork in a slow cooker.
2. Pour in the orange juice and apple cider vinegar, which will help tenderize the meat and infuse it with citrusy notes. Cook on low for 8 hours or high for 4–5 hours, depending on your schedule. Once cooked, use two forks to shred the pork into bite-sized pieces.
3. While the pork is cooking, prepare the spicy mango salsa. In a mixing bowl, combine diced mango, finely chopped jalapeño, minced red onion, lime juice, and fresh cilantro. Season with salt to taste and mix well. The salsa can be made ahead of time and stored in the refrigerator until ready to serve.
4. Warm up corn or flour tortillas and fill them with generous portions of shredded pork. Top each taco with a spoonful of the spicy mango salsa for a burst of freshness. Garnish with extra cilantro and a squeeze of lime juice for added brightness.

3. Korean BBQ Pork Shoulder Bowls

These Korean-inspired bowls are packed with umami flavor thanks to a marinade made from soy sauce, ginger, garlic, and gochujang (Korean chili paste). The sticky glaze coats the pork beautifully, making it irresistible. Paired with steamed rice and kimchi, this dish is both satisfying and full of bold flavors.

Ingredients:

• 3 lbs pork shoulder
• 1/4 cup soy sauce
• 2 tbsp gochujang
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• Sesame seeds and green onions for garnish
• Steamed rice and kimchi for serving

Instructions:

1. In a small bowl, whisk together soy sauce, gochujang, honey, minced garlic, and grated ginger. Taste the marinade and adjust the seasoning if necessary—add more honey for sweetness or gochujang for heat.
2. Place the pork shoulder in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour, though overnight is recommended for maximum flavor absorption.
3. Preheat your oven to 350°F (175°C). Transfer the marinated pork to a roasting pan and roast uncovered for 3–4 hours, basting occasionally with the pan juices to keep the meat moist. When done, the internal temperature should reach 190°F (88°C), and the pork should be fork-tender.
4. Let the pork rest for 10–15 minutes before shredding it into bite-sized pieces using two forks. Serve the shredded pork over steamed rice, garnished with sesame seeds and thinly sliced green onions. Include a side of kimchi for a tangy kick that complements the richness of the pork.

4. Herb-Crusted Pork Shoulder with Garlic Butter

This elegant recipe features a crispy herb crust infused with garlic butter, making it ideal for special occasions. The aromatic blend of fresh herbs and garlic creates a flavorful exterior that contrasts beautifully with the tender, juicy meat inside. It’s a show-stopping dish that’s surprisingly simple to prepare.

Ingredients:

• 4 lbs pork shoulder
• 1/2 cup softened butter
• 3 garlic cloves, minced
• 2 tbsp mixed herbs (rosemary, thyme, parsley), chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Start by scoring the fat cap of the pork shoulder in a diamond pattern, being careful not to cut too deeply into the meat. This technique helps render the fat and allows the flavors to penetrate the pork more effectively.
2. In a small bowl, mix together the softened butter, minced garlic, chopped herbs, salt, and pepper. Spread this mixture evenly over the entire surface of the pork, pressing it gently into the scored lines to ensure maximum coverage.
3. Place the pork on a rack set inside a roasting pan, allowing air to circulate around the meat for even cooking. Roast uncovered for 3–4 hours, basting the pork every hour with its own juices to keep it moist.
4. Once the internal temperature reaches 190°F (88°C) and the pork is fork-tender, remove it from the oven and let it rest for 15–20 minutes before slicing. This resting period allows the juices to redistribute, ensuring each bite is succulent and flavorful. Serve with roasted vegetables or a side salad for a complete meal.

5. Caribbean Jerk Pork Shoulder

Bring the flavors of the Caribbean to your table with this spicy and aromatic jerk-seasoned pork shoulder. The bold combination of spices, including allspice, Scotch bonnet peppers, and cinnamon, gives this dish its signature kick. Perfect for summer gatherings or any occasion where you want to impress with vibrant island flavors.

Ingredients:

• 4 lbs pork shoulder
• 2 tbsp jerk seasoning (store-bought or homemade)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 scallions, chopped
• 1 lime, juiced

Instructions:

1. Begin by preparing the marinade. In a bowl, combine jerk seasoning, soy sauce, brown sugar, chopped scallions, and freshly squeezed lime juice. Stir until the sugar dissolves completely, creating a thick, flavorful paste.
2. Pat the pork shoulder dry with paper towels to help the marinade adhere better. Rub the jerk paste generously over the entire surface of the pork, massaging it into the crevices. Place the pork in a resealable plastic bag or shallow dish and refrigerate for at least 4 hours, though overnight marination yields the best results.
3. When ready to cook, preheat your grill or smoker to 225°F (107°C). If using a grill, set it up for indirect heat. Place the pork on the grill and close the lid, maintaining a consistent temperature throughout the cooking process.
4. Cook the pork for 6–8 hours, brushing it occasionally with the reserved marinade during the first half of cooking. Avoid applying the marinade in the final stages to prevent burning. The pork is done when it reaches an internal temperature of 190°F (88°C) and pulls apart easily with a fork.
5. Let the pork rest for 10 minutes before slicing or shredding. Serve alongside grilled pineapple slices and coconut rice for a true taste of the tropics.

6. Vietnamese Caramelized Pork Shoulder (Thit Kho)

A traditional Vietnamese dish featuring caramelized pork simmered in coconut water and fish sauce, Thit Kho is a comforting and deeply flavorful stew. The balance of sweetness from the caramelized sugar and savory umami from the fish sauce makes this dish a standout. It pairs perfectly with steamed jasmine rice and pickled vegetables.

Ingredients:

• 3 lbs pork shoulder, cubed
• 1/4 cup sugar
• 1/4 cup fish sauce
• 2 cups coconut water
• 3 garlic cloves, minced

Instructions:

1. Heat the sugar in a large pot over medium heat, stirring constantly until it melts and turns a deep amber color. Be patient during this step, as caramelizing sugar requires attention to avoid burning. Once the desired color is achieved, immediately add the minced garlic to stop the cooking process.
2. Add the cubed pork to the pot, stirring to coat each piece evenly with the caramelized sugar. Cook for 5–7 minutes, allowing the pork to brown slightly.
3. Pour in the fish sauce and coconut water, scraping the bottom of the pot to deglaze and incorporate any caramelized bits stuck to the surface. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
4. Simmer the pork for 2–3 hours, stirring occasionally, until the liquid has reduced to a thick, glossy sauce that clings to the meat. Adjust the seasoning with additional fish sauce or sugar if needed.
5. Serve the caramelized pork hot over steamed jasmine rice, garnished with sliced green onions or cilantro for freshness.

7. Italian-Style Pork Shoulder with Fennel and Olives

This rustic Italian recipe pairs pork shoulder with fennel, olives, and white wine for a Mediterranean twist. The anise-like flavor of fennel complements the richness of the pork, while the briny olives add a salty contrast. It’s a hearty yet refined dish that works equally well for weeknight dinners or weekend entertaining.

Ingredients:

• 4 lbs pork shoulder
• 2 fennel bulbs, sliced
• 1 cup pitted olives (Kalamata or Castelvetrano work well)
• 1 cup white wine
• 2 garlic cloves, minced

Instructions:

1. Preheat your oven to 325°F (165°C). Season the pork shoulder generously with salt and pepper. Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the pork on all sides until golden brown. Remove the pork and set it aside.
2. In the same pot, sauté the sliced fennel and minced garlic until the fennel softens and begins to caramelize, about 8–10 minutes. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
3. Return the pork to the pot and scatter the olives around it. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the pork for 3–4 hours, turning it halfway through to ensure even cooking.
4. Once the pork is fork-tender, remove it from the pot and let it rest for 10 minutes before slicing. Spoon the fennel and olives over the sliced pork and serve with crusty bread or polenta.

8. Smoky BBQ Pork Shoulder Sandwiches

Perfect for game day, backyard barbecues, or casual weeknight dinners, these sandwiches feature smoky, fall-off-the-bone pork slathered in homemade BBQ sauce. The combination of tender meat and tangy barbecue flavors is irresistible, especially when paired with creamy coleslaw for added crunch and freshness.

Ingredients:

• 4 lbs pork shoulder
• 1 cup homemade or store-bought BBQ sauce
• Brioche buns
• Coleslaw (store-bought or homemade)

Instructions:

1. Prepare your smoker or grill for indirect cooking at 225°F (107°C). If using a smoker, add wood chips such as hickory or applewood for a rich, smoky flavor. Rub the pork shoulder generously with salt, pepper, and any additional spices you prefer, such as garlic powder or paprika.
2. Place the pork shoulder on the smoker or grill and cook for 6–8 hours, maintaining a steady temperature throughout. During the last hour of cooking, brush the pork with BBQ sauce to create a sticky, caramelized glaze. Avoid applying too much sauce too early, as it can burn.
3. Once the internal temperature of the pork reaches 190°F (88°C) and the meat is easily shredded with a fork, remove it from the heat. Let it rest for 15–20 minutes before shredding into bite-sized pieces. Toss the shredded pork with additional BBQ sauce to coat evenly.
4. Toast the brioche buns lightly for added texture, then pile the pulled pork onto each bun. Top with a generous helping of coleslaw for a refreshing contrast to the rich, smoky pork. Serve immediately with extra BBQ sauce on the side.

9. Thai Red Curry Pork Shoulder

Aromatic and creamy, this curry is bursting with Southeast Asian flavors. The combination of coconut milk, red curry paste, and fresh herbs creates a luscious sauce that pairs beautifully with tender pork shoulder. This dish is perfect for those who love bold, complex flavors and want to explore international cuisine.

Ingredients:

• 3 lbs pork shoulder
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 bell pepper, sliced
• 1 cup bamboo shoots
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• Fresh basil leaves for garnish

Instructions:

1. Heat a tablespoon of vegetable oil in a large pot over medium-high heat. Sear the pork shoulder on all sides until golden brown, which should take about 3–4 minutes per side. Remove the pork and set it aside.
2. In the same pot, add the red curry paste and sauté for 1–2 minutes to release its fragrance. Stir in the coconut milk, scraping up any browned bits from the bottom of the pot. Add the seared pork back to the pot along with the sliced bell pepper, bamboo shoots, fish sauce, and sugar.
3. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Cook for 3 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened slightly. Adjust the seasoning with more fish sauce or sugar if needed.
4. Garnish the curry with fresh basil leaves just before serving. Pair it with steamed jasmine rice or noodles for a complete meal that’s packed with flavor.

10. Honey-Glazed Pork Shoulder with Apples

Sweet and savory, this dish pairs pork shoulder with apples and a sticky honey glaze. The natural sweetness of the apples complements the rich, caramelized flavors of the pork, creating a comforting and elegant dish that’s perfect for autumn or winter meals. It’s a crowd-pleaser that’s sure to impress guests.

Ingredients:

• 4 lbs pork shoulder
• 1/2 cup honey
• 2 apples, sliced
• 1 tsp ground cinnamon
• 1/4 cup apple cider or apple juice
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Pat the pork shoulder dry with paper towels and season it generously with salt and pepper. Place the pork in a roasting pan or baking dish.
2. In a small bowl, whisk together the honey, ground cinnamon, and apple cider to create a glaze. Brush half of the glaze evenly over the pork, reserving the rest for later use.
3. Roast the pork in the preheated oven for 2 hours, basting it occasionally with the pan juices. After 2 hours, arrange the sliced apples around the pork in the roasting pan and brush the remaining glaze over both the pork and the apples.
4. Continue roasting for another 1–2 hours, or until the pork reaches an internal temperature of 190°F (88°C) and is fork-tender. The apples should be soft and caramelized, absorbing the sweet and savory flavors of the glaze.
5. Let the pork rest for 10 minutes before slicing. Serve the slices alongside the roasted apples, drizzling any leftover pan juices over the top for extra flavor. Garnish with fresh thyme sprigs for a touch of elegance.

These ten pork shoulder roast recipes offer a wide range of flavors and techniques, from slow-cooked comfort food to globally inspired dishes.

Whether you’re looking for something hearty and traditional or adventurous and exotic, there’s a recipe here to suit every palate. So fire up your oven, smoker, or stovetop, and get ready to savor the delicious possibilities of pork shoulder in 2025!