Roasted Pork Shoulder

By Kimberly Ragosta from @littlehouseintheforest

Serves 4-6


  • 1 4lb pork shoulder blade boston roast @wildharmonyfarm
  • 1 tsp salt
  • 1 TBS olive oil
  • 20 grinds black pepper
  • 1 TBS dijon mustard
  • 1 sprig each of rosemary, thyme and parsley



Heat oven to 450 F. Add pork to cast iron dutch oven. Sprinkle pork with salt and pepper. Top pork with olive oil, djion and herbs. Cook in oven for 30 minutes with lid off (this helps give it a nice golden crust). Lower oven down to 250 F. Cover with lid and cook for about 2 more hours or until thermometer reads about 190 F and pork is very tender and easy to slice. Slice and add au jus to top. Enjoy with your favorite sides such as veggies and a salad.


*if your cut is less than 4lbs, you will cook it less than 2 hours with the lid on. If it is more than 4lbs you will cook it more than 2 hours with the lid on. Use a good meat thermometer to help you out!

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