Pork Roast

Pork Roast



  • 1 eight pound pork shoulder on the bone
  • Kosher Salt
  • Black Pepper
  • 8 sprigs thyme
  • 1 T fresh oregano

1. Preheat oven to 250.

2. Salt and pepper the pork shoulder on all sides and place in baking dish leaving fat side up. Remove thyme and oregano leaves off the sprigs and sprinkle on the top of the pork.

3. Cook uncovered in the oven for 8 hours. Remove, cool and serve.



Add yours →

  1. Will it make a difference if I used the boneless one? It’s in the oven for 3 hours already annd it looks dry…no liquid coming out…


  2. Can you give alternative cooking instructions for a smaller boneless pork shoulder? It’s just for two and we aren’t *always* very good about eating leftovers for days. Thanks!


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