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Roasted Pork Shoulder

  • ACTIVE: 10 MIN

If you wish, serve half of the roasted pork one night and save the rest for making Pork Stroganoff later in the week.

Plus: F&W's Pork Cooking Guide

  1. One 4 1/2- to 5-pound pork shoulder butt, excess fat trimmed
  2. 6 garlic cloves, thinly sliced
  3. 2 tablespoons extra-virgin olive oil
  4. 2 tablespoons pure ancho chile powder
  5. 1 tablespoon ground cumin
  6. Kosher salt
  1. Preheat the oven to 425°. Using a paring knife, make deep, narrow slits all over the meat and fill each slit with a slice of garlic. Transfer the roast to a sturdy roasting pan.
  2. In a small bowl, make a paste with the olive oil, ancho powder, cumin and 1 tablespoon of kosher salt. Rub the paste all over the pork and roast for 1 hour. Reduce the oven temperature to 375°. Cover the pork with foil and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 150°.
  3. Transfer the roast to a cutting board and let rest for 10 minutes. Carve the pork roast across the grain 1/3-inch thick and serve.