Slow Roasted Pork Shoulder
Slow Roasted Pork Shoulder Dinner is the perfect centerpiece for a hearty and flavourful meal. Known for its tender texture and rich taste, this cut shines when slow-cooked to perfection. Whether you’re hosting a family gathering or planning a cozy weekend feast, this dish delivers a melt-in-your-mouth experience every time. Pair it with roasted vegetables and your favorite side dishes to complete the spread. Discover the secrets to achieving crispy skin and juicy meat with our step-by-step recipe—ideal for your next dinner celebration.
Slow Roasted Pork Shoulder Dinner
- Author
- Jeremy Potvin
- Servings
- 4-6
Ingredients
- 18lb Pork Shoulder Bone - In
- 2 tablespoons fennel seeds
- Kosher salt
- Freshly cracked black pepper
- Olive oil
- 1 large butternut squash, halved and cleaned
- 2 tablespoons olive oil
- Kosher salt
- 3-4 sprigs of thyme, stripped
- Freshly cracked black pepper
- 1 pack (12 oz) fresh cranberries
- Seeds from 1 pomegranate
- ½ cup sugar (adjust to taste)
- ½ cup water
- Zest and juice of 1 orange (optional)
- 1 cup polenta (coarse cornmeal)
- 3 cups chicken stock
- 2 tablespoons unsalted butter
- Salt to taste
Directions
- Prep and Roast the Pork ShoulderRemove the pork shoulder from the refrigerator 1–2 hours before cooking to bring it to room temperature.Preheat your oven to 225°F (110°C).Toast the fennel seeds in a dry skillet over medium heat until fragrant, then grind them using a mortar and pestle.Season the pork generously on all sides with kosher salt, black pepper, and the ground fennel seeds. Rub the entire shoulder with olive oil.Place the pork in a large, deep roasting pan. Cover tightly with foil.Roast in the oven for 10 hours, or until the meat is tender and easily pulls apart.For the last 20 minutes, remove the foil and place the pork under the broiler set to high. Keep a close eye on it as you roast until a nice crackle develops on the skin.Once done, remove the pork from the oven, keep it covered with foil, and drape a few tea towels over the pan to retain heat. Let the pork rest while you prepare the rest of the meal.
- Roast the Butternut SquashPreheat the oven to 400°F (200°C).Slice the cleaned butternut squash into long wedges.Toss with olive oil, thyme, salt, and pepper, then arrange on a baking sheet or in a cast iron pan.Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
- Make the Cranberry-Pomegranate SauceCombine cranberries, pomegranate seeds, sugar, and water in a medium saucepan.Bring to a boil, then reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the cranberries have burst and the sauce thickens slightly–you want this sauce to be a little runnier than a traditional cranberry sauce.Adjust sweetness to taste and stir in orange zest and juice, if using. Let cool to room temperature.
- Cook the PolentaBring the chicken stock to a simmer in a medium saucepan.Slowly whisk in the polenta, ensuring no lumps form.Cook over low heat, stirring frequently, for 20–25 minutes until creamy and tender.Stir in butter and season with salt to taste.
- Assemble and ServeSpread the polenta across a large serving platter.Arrange the roasted butternut squash sporadically over the polenta.Using large chunks, place the rested pork shoulder over the platter.Drizzle some of the pan juices from the roasting pan over the entire dish.Finish by drizzling the cranberry-pomegranate sauce generously over everything.Serve family style in the centre of the table.