Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Pork Shoulder Recipe
    Lost? Site Map

    Roast Pork Shoulder

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Gaelige Coinnaigh's Note:

    Total Time: 3 hours, 35 minutes, plus 2 hours chilling NOTE: For moister pork, roast pork at 250 to an internal temp of 170 degrees, about 6 hours (no cracklings in this recipe). GOOD WITH GREEN SAUCE FOR PORK RECIPE #156680! 397 Cal., 81 mg Sodium; 126 mg Cholesterol; 28 g Fat; 10 g Sat. Fat; 0 g Carbs; 35 g Protein; 0 Fiber

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1 (8 lb) pork shoulder
    • salt


    1. 1
      Rinse and pat roast dry with a paper towel. Carefully score skin into diamond shapes with small knife to make cracklings.
    2. 2
      Sprinkle roast liberally w/ salt, around 2 ½ tablespoons Place roast upright on a plate, w/ the shank pointing straight up. Refrigerate, uncovered, at least 2 hours or overnight.
    3. 3
      Heat oven to 325 degrees, remove roast from fridge; pat dry. Arrange on a rack in a roasting pan, skin side up and place in the oven. Roast to an internal temperature of 150 degrees, about 2 ¾ to 3 hours.
    4. 4
      When meat is done, raise oven temperature to 450 degrees for 15 minutes to crisp the skin. Remove the roast from the oven and let stand at least 20 minutes to 1 hour.
    5. 5
      To serve, use a carving knife to slice away the cracklings, keeping them in a single sheet as much as possible. Place on a separate plate. Slice away any thick pieces of fat that remain. Slice the meat from the bone in ¼ to ½ inch pieces. This is most easily done by slicing parallel to the main leg bone.
    6. 6
      Arrange meat on a platter and place cracklings on top.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on April 24, 2006


      This was outstanding! simple, fragrant and the best cracklins I have ever made. I am looking forward to the leftovers tonight. I cooked my 6 lb. shoulder for 3.5 hours then the last 15 cranked it up to 425. This was wonderful.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2009


      made this for christmas dinner and was very good. skipped the salt part and cooked for about 3.5 hours. everybody enjoyed very much

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roast Pork Shoulder

    Serving Size: 1 (259 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 713.6
    Calories from Fat 489
    Total Fat 54.4 g
    Saturated Fat 18.8 g
    Cholesterol 214.7 mg
    Sodium 196.5 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 51.9 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites