Today, I will show you how I do the slow-cooked pork shoulder in the oven because it is one of my favourites menu for dinner and a perfect substitute for sausages or salamis. You will see that we will get a slice of juicy meat, very tasty but with a firm constitution not pulled.

I will use pork, a piece of the shoulder joint (Boston butt), which is very suitable for this recipe because it also contains fat that will prevent the meat from drying out.

Ingredients

For six servings I will use a 1.5 kg piece of pork shoulder joint which I bought ready-tied, just seasoning it and putting it in the oven with half a sweet red pepper.

Slow-Cooked Pork Shoulder in the Oven-Pork Shoulder Joint
Slow-Cooked Pork Shoulder in the Oven-Pork Shoulder Joint on Skin Side

Who wants, can add other vegetables such as onions, leeks, garlic, depending on everyone’s imagination and favourite tastes, I chose today to make it easier.

The pork meat will still be seasoned, you will see what kind of spices I will add, they being my favourites and I use them very often.

How to Make the Slow-Cooked Pork Shoulder in the Oven?

Because the piece of meat is already bound, I just have to season it before putting it in the oven. For this, I will put all the spices in a cup or in a little bowl where I will mix them first.

I used a teaspoon and a half of vegetable mix for soups, half a teaspoon of garlic powder, half a teaspoon of smoked paprika, half a teaspoon of ground caraway, half a teaspoon of sea salt and half a teaspoon of sweet paprika powder.

Slow-Cooked Pork Shoulder in the Oven-Garlic, Paprika, Caraway, Salt, Thyme and Oil in the Cup

To bind all these spices, I added two tablespoons of sunflower oil (or extra virgin olive oil) and four sprigs of finely chopped thyme. I mixed all these spices until I got a homogeneous paste that I will apply over the meat.

Slow-Cooked Pork Shoulder in the Oven-Mixed Spices in the Cup

Put the meat in a bowl, pour the spice paste over it and massage it lightly on all sides so that these spices reach everywhere on the pork shoulder.

Slow-Cooked Pork Shoulder in the Oven-Seasoned Pork Shoulder With Mixed Spices

We took an oven tray, I chose a form of a heat-resistant glass oven dish, in which I added two tablespoons of sunflower oil and then placed the seasoned meat in it for the beginning with the skin down.

Slow-Cooked Pork Shoulder in the Oven-Seasoned Pork Shoulder With Mixed Spices in the Baking Tray

I added to the tray half of the red pepper cut into coarser slices and about a cup of water (200 ml) and I seasoned it with half a teaspoon of sea salt.

Slow-Cooked Pork Shoulder in the Oven-Seasoned Pork Shoulder and Peppers in the Baking Tray Ready to Cook

Put aluminium foil on top and put it in the preheated oven at 240 degrees Celsius for ten minutes. After that, reduce the temperature to 160 degrees Celsius and let it cook for three hours, halfway through turning the meat upside down.

Remove the foil, sprinkle the skin with the juice from the tray and leave for another 15 minutes without the foil to take on a golden colour.

Slow-Cooked Pork Shoulder in the Oven-Ready to Serve

This was my version of slow-cooked pork shoulder in the oven, in which we obtained soft and juicy meat that can be served in many ways.

Serving

It can be served hot, sliced after removing the string with which it was tied with mashed potatoes or potato salad with mayonnaise or only with a summer salad.

My favourite option is to let it cool completely, then cut it into small pieces and serve it with fresh bread, French mustard, tomatoes and a glass of cold beer. I guarantee that you will not want any sausages or salamis after tasting this recipe.

Slow-Cooked Pork Shoulder in the Oven-Sliced and Served on Plate With Mustard and Bread

If you liked my recipe for slow-cooked pork shoulder in the oven, I also recommend other baked meat recipes such as:

Slow-Cooked Pork Shoulder in the Oven-Sliced and Served on Plate With Mustard and Bread

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Slow-Cooked Pork Shoulder in the Oven-Sliced and Served on Plate With Mustard and Bread

Slow-Cooked Pork Shoulder in the Oven

Course: Dinner, Lunch, Main Course
Cuisine: International
Diet: Low Lactose
Keyword: pork shoulder in the oven, slow cooked pork shoulder, slow cooked pork shoulder in the oven
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 6 portions
Calories: 761kcal
Author: Timea
Today, I will show you how I do the slow-cooked pork shoulder in the oven because it is one of my favourites menu for dinner and a perfect substitute for sausages or salamis. You will see that we will get a slice of juicy meat, very tasty but with a firm constitution not pulled.
Print Recipe

Equipment

  • heat-resistant glass oven dish

Ingredients

  • 1.5 kg pork shoulder joint
  • 1/2 piece red bell pepper
  • 1.5 tsp vegetable mix for soups
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp caraway powder
  • 1 tsp sea salt kosher
  • 1/2 tsp sweet paprika
  • 4 sprigs fresh thyme chopped
  • 4 tbsp sunflower oil
  • 1 cup water

Instructions

  • Put all the spices in a little bowl: the vegetable mix, garlic powder, smoked paprika, caraway powder, sweet paprika, chopped thyme, sea salt and 2 tbsp sunflower oil and mix them first.
  • Put the meat in a bowl, pour the spice paste over it and massage it lightly on all sides so that these spices reach everywhere.
  • Took an oven tray, in which add two tablespoons of sunflower oil and then placed the seasoned meat in it for the beginning with the skin down.
  • Add to the tray the half red pepper cut into coarser slices and about a cup of water (200 ml) and season it with half a teaspoon of sea salt.
  • Cover with aluminium foil and put it in the preheated oven at 240 degrees Celsius for ten minutes.
  • Reduce the temperature to 160 degrees Celsius and let it cook for three hours, halfway through turning the meat upside down.
  • Remove the foil, sprinkle the skin with the juice from the tray and leave for another 15 minutes. Serve hot, sliced, with mashed potatoes or other side dish or let it cool completely, then cut it into small pieces and serve it with fresh bread, French mustard, tomatoes and a glass of cold beer.

Nutrition

Calories: 761kcal | Carbohydrates: 1g | Protein: 58g | Fat: 57g | Saturated Fat: 18g | Cholesterol: 215mg | Sodium: 841mg | Potassium: 868mg | Fiber: 1g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 4mg