Slow Roasted Pork Shoulder with Mustard and Sage Tell a Friend

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  • 1 - skinless, bone-in pork shoulder (Boston butt 5-6 lb.)
  • - kosher salt, freshly ground black pepper
  • 1/2 cups - Dijon mustard
  • 1/4 cups - finely chopped fresh sage
  • 2 tablespoons - finely chopped fresh marjoram
  • 4 cloves - garlic, finely chopped
  • Directions:

    Place a rack in lower third of oven; preheat to 325° F. Season pork with salt and pepper.

    Mix mustard, sage, marjoram and garlic in a small bowl. Spread all over pork, working it into all the crevices.

    Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, about 5 to 6 hours (depending on size of pork shoulder).

    Let pork rest at least 10 minutes before serving (the meat should fall apart easily).

    Brief Description

    Pork shoulder slow roasted in the oven with mustard and sage spread.

    Main Ingredient:

    pork shoulder

    Category:  Pork

    Cuisine:  Southern

    Prep Time: 30 min
    Cook Time: 6 hour(s)


    Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

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    Posted On:

    January 3, 2020

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