Since we have all been sick, I wanted to make a comforting Sunday night dinner. I grabbed a pork shoulder from the store and slow roasted it in the oven all afternoon. The pork smelled amazing while it roasted and turned out tender, juicy, and flavorful. Due to the large bone going through my pork shoulder, I decided to just shred the meat with forks instead of slicing it. I served this slow roasted pork shoulder with Roasted Green Beans with Herbs, Shallots, and Garlic and White Cheddar Mashed Potatoes with a bit of gravy. The meal was enjoyed by my entire family – it was comforting and delicious. The leftover pork was tasty too.
Preheat the oven to 325 degrees.
Combine the mustard, sage, thyme, oregano, tarragon, and minced garlic in a small bowl. Mix until well combined. Season the entire pork shoulder well with sea salt and freshly cracked pepper, to taste. Gently rub the mustard mixture over the entire pork shoulder evenly. Place the pork shoulder, fat side up, on a rack in a roasting pan and place into the oven.
Baste with pan juices every hour. Roast for 4-5 hours, or until meat is very tender and well browned. Remove from the oven and let the pork shoulder rest on a cutting board for at least 15 minutes before shredding with forks or slicing. Enjoy.