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–+ servings

Slow Roasted Pork Shoulder

Tender slow roasted pork shoulder braised with white wine, mushrooms, onions, and carrots until juicy, flavorful, and fall apart tender. Perfect for a cozy Sunday supper or hearty family dinner.
5 from 1 vote
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Author Kori Butler
Prep Time 10 minutes
Cook Time 3 hours 40 minutes
Total Time 3 hours 50 minutes
Course Pork Recipes
Cuisine American
Servings 6
Calories 432 kcal

Equipment

  • 1 4 to 6-quart Dutch oven (with lid)

Ingredients
 
 

  • 4 tablespoons butter
  • 6 tablespoons pot roast seasoning
  • 5 pound bone-in pork shoulder roast (pork butt may also be used)
  • 16 ounces carrots (peeled and sliced in 1½" pieces)
  • 8 ounces bella or white mushrooms (quartered)
  • 1 large sweet onion (chopped)
  • 2 tablespoons garlic (minced)
  • ⅓ cup flour
  • 3 cups chicken stock
  • ½ cup dry white wine (we used white cooking wine)
  • 2 tablespoons apple cider vinegar

Instructions
 

  • Preheat oven to 325 degrees.
  • Season the pork roast, covering all sides with the pot roast seasoning.
  • Heat the butter in dutch oven on medium-high heat.
  • Once the pan is hot, and the butter begins to bubble, sear the roast on all sides for 5 to 6 minutes then transfer it to a plate.
  • Add mushrooms, carrots, onion, and garlic to the pot and saute about 5 to 6 minutes.
  • Add flour and saute for 2 minutes.
  • Slowly stir in chicken broth, white wine, and apple cider vinegar. Scrape up any brown bits on the bottom of the pan. Bring to a simmer.
  • Place the pork shoulder roast back in the dutch oven and cover with a tight-fitting lid.
  • Braise in the oven for 2 hours. Turn roast over, then cover and return to the oven for another 1½ hours or until the roast is fall apart tender.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Make our homemade pot roast seasoning, or use any salted seasoning blend. Boneless shoulder is fine; adjust cooking time accordingly.
  • TIP: Cook the roast to your desired tenderness. For a sliceable roast remove at 140 degrees, tent with foil and let sit 20 minutes before slicing. For a fall apart roast, continue cooking until you can pull apart. For pulled pork, cook until you can shred the meat easily with two forks.  
  • SERVING SUGGESTIONS: Serve over mashed potatoes, riced cauliflower, or egg noodles. Garnish with sour cream, chopped scallions, or parsley.

Nutrition

Calories: 432kcalCarbohydrates: 14gProtein: 46gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 137mgSodium: 1534mgPotassium: 1172mgFiber: 4gSugar: 7gVitamin A: 10869IUVitamin C: 9mgCalcium: 90mgIron: 6mg
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