Pork Shoulder Roast

This is a super tender pork dish that works perfectly for a party, because you don't have to do much while guests are waiting for their meal.


  • 6 lb. pork shoulder, bone in
  • 3 tblsp. olive oil
  • 5 tblsp. Montreal seasoning
  • 1 tsp. turmeric
  • 1 tsp. thyme
  • 2 tsp. chile seasoning
  • 15 cloves garlic, finely minced

    You'll also need:

  • 8 feet parchment paper, at least 18" wide
  • 12 feet heavy duty aluminum foil, at least 18" wide


Cooking time - figure out in advance!   1.75 hours per pound. So, for a six pound roast, you'll need 10.5 hours. Add to that 1 hour to let the meat rest, and 5 to 8 minutes to brown the outside.

  • Pre-heat oven to 225 degrees. If you're not sure about the accuracy of the oven, get an oven thermometer and check it. If it's 25 degrees off, you'll end up with a piece of meat way overdone.
  • Make a dry rub made up of all ingredients above except for the olive oil & roast.
  • Coat the roast in olive oil
  • Put the dry rub on all sides of the roast
  • Roll the roast in the parchment paper & foil. First, set the roast on parchment paper like this:

Wrap it tightly as you roll it up, and fold and tuck in the ends of the paper.



  • Place the roast on the 2nd piece of parchment paper like this:

Again, roll it up tightly.

The object is to retain as much of the juices as you can.


  • Now roll the roast in the layers of aluminum foil, alternating the direction of the roast as shown above.
  • Put the roast on a flat cooking pan, place it in the oven, and leave it there. Don't open the door to check it.
  • When the proper amount of time has passed (10.5 hours for a 6 lb. roast), take the roast out of theoven and let it rest for an hour. There will probably be a small amount of juice on the pan.
  • About 10 minutes before serving, you can optionally sear the outside of the roast, but this part is optional, and you must be careful, since the meat is so tender it may fall off the bone. To do this, use a cast iron frying pan and grapeseed oil (about 2-3 tblsp.) Get the oil very hot. Sear each edge of the roast for 60 to 90 seconds.

One more thing, also optional: This dish is great with an onion-mushroom mix. For this, you'll need one large onion and about 2 cups of sliced mushrooms.

  • Cut the onion into 1/2 ring strips. Sautee the onion in olive oil until it's translucent.
  • Slice the mushrooms and add them to the onion.
  • Add worcestershire sauce (about 2 tbsp.) and 1/2 cup red wine.
  • Head over medium until the sauce is reduced to your liking.