Sunday Supper: Rubbed and Roasted Pork Shoulder

[Photograph: Sydney Oland]

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

Pork shoulder is a luscious fatty cut that does very well in a low temperature oven for a long time. When picking out your shoulder, make sure that there's a nice piece of skin left on it so that once it's roasted, there is enough crackling for everyone to have a piece. The onions that the roast sits on become soft and coated in pork fat, so make sure to serve them alongside the roast. Serve the fatty drippings along with the meat if you don't mind an extra helping of pork fat. (I recommend it.)

About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at (or read

Sunday Supper: Rubbed and Roasted Pork Shoulder

About This Recipe

Active time:20 minutes
Total time:4-5 hours (plus an overnight sit in the fridge)
Special equipment:Large roasting pan


  • 1 9-pound pork shoulder
  • 4-6 onions, peeled and sliced in half
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot paprika
  • 4 teaspoons kosher salt
  • 2 teaspoons cracked black pepper
  • 1 teaspoon cayenne
  • 1 tablespoon brown sugar


  1. 1

    Rinse pork shoulder and pat dry; using a sharp knife, score skin on top of roast with wide cross hatches. Place onions in bottom of roasting pan. Mix together chili powder, cumin, smoked paprika, hot paprika, salt, black pepper, cayenne and brown sugar, and rub all over roast. Place roast on onions and then place in fridge and allow to sit overnight.

  2. 2

    Preheat oven to 350°, place shoulder in oven, and roast until internal temperature reaches 150°, about 4-5 hours; remove from oven and allow to sit for 15-20 minutes. Carve, carefully removing the crisp crackling from the top of the roast, and serve with coleslaw and cornbread.


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