Saturday is the perfect day to slow roast a pork shoulder on the bone. When people ask me what my favorite kitchen tool is, as an old-fashioned gal, I have to say that my favorite tool for cooking is the oven. There’s no other way to get a crust like this, and no substitute for the magic that happens in the oven with this unimaginably delicious, incredibly simple pork shoulder. What takes it one step further is marrying this slow-cooked goodness with Redmond Salt. Perfection. 

You know that ancient expression “salt of the earth,” meaning good, honest people? Redmond takes care of their employees by adhering to strict safety guidelines, paying them a living wage, and supporting personal and professional growth.?? 

That’s one reason I’m so thrilled with my partnership with Redmond. Their salt comes from an ancient dry seabed in Redmond, Utah and contains 60+ trace minerals which elevate the nutrient count in any dish you make, and additionally this salt comes from a pristine source that is unpolluted by any modern contaminants. In truth I’m sort of in awe. I love knowing I’m eating something so pure and nutrient-rich. If you’re looking for clean, sustainably sourced REAL salt, this is it! And if you have never made my slow roasted pork shoulder, now is absolutely the time! Let’s go! 

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Garlic Pepper Pork Roast

  • Author: nocrumbsleft
  • Cook Time: 9 hours
  • Total Time: 9 hours
  • Yield: Serves 6 to 8



1 (6-pound) pork shoulder, on the bone, with fat cap intact

1 tablespoon extra virgin olive oil

1 teaspoon Redmonds Salt

1  1/2 tablespoons Redmonds Garlic Pepper


Preheat the oven to 225°F. 

Place the pork shoulder in a baking dish and thoroughly cover the pork shoulder with the olive oil. Then  sprinkle the Redmond’s Salt and Redmond’s Garlic Pepper to coat thoroughly and evenly.  

Place in the oven and cook for 4 hours. Then baste with the pan juices. Continue to cook for 4-5 more hours, or until done, basting every 1.5 hours. Total cook time is about 9 hours, depending on your oven.

When ready to serve, pull the pork apart with two forks and serve warm with the pan drippings on the side.


You may be tempted to get a smaller pork roast, but don’t. It will not cook the same and remember the leftovers are The leftovers are great as a sandwich, in a hash, in tacos, in a soup, or omelette. This dish is very easily re-heatable in the natural juices it makes.