This slow roasted pork shoulder is fall-off the bone tender with a tasty, crusty exterior and succulent inside. In this recipe, boneless pork shoulder is rubbed with a mixture of olive oil, garlic and fresh herbs then it is roasted low and slow.
Score the fat side of the pork shoulder with a sharp knife in a crisscross pattern. Coarsely grind together the coriander seeds, peppercorns, and cloves in a mortar and pestle (or spice grinder). Combine the coriander mixture with the salt, crumbled bay leaves, rosemary, and garlic. Spread the mixture evenly over all sides of the pork.
Then, set a wire rack on top of the tin foil. Prepare the dry rub by adding the garlic powder, brown sugar, kosher salt, ground pepper, and paprika into a bowl and mix. Next, sprinkle the dry rub over the pork shoulder and massage the dry rub into the meat. Be sure the whole pork shoulder is covered in dry rub.
Preheat oven to 425°F. Cook the pork shoulder for 15 minutes. Immediately lower the heat to 275°F without opening the oven. Slow roast the pork for 6 – 6 ½ hours. Use an instant read thermometer to take the internal temperature of the roasted pork shoulder. It should be at least 180°F.