Ingredients
- 1 bone-in pork shoulder (about 4-5 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon fresh thyme leaves
- 1 lemon, zested and juiced
- 1 cup chicken broth
If you’re missing some ingredients, don’t worry. You can substitute smoked paprika with regular paprika or add a pinch of cayenne for some heat. Fresh thyme can be replaced with dried thyme, just use a bit less.
Instructions
- Preheat your oven to 275°F (135°C). This low and slow temperature is key to breaking down the pork shoulder into melt-in-your-mouth tenderness.
- In a small bowl, mix together the olive oil, garlic, salt, pepper, smoked paprika, cumin, thyme, lemon zest, and lemon juice.
- Rub this mixture all over the pork shoulder, making sure to get into all the nooks and crannies. This step always reminds me of how my abuela would meticulously season her meats, ensuring every bite was flavorful.
- Place the pork shoulder in a large roasting pan and pour the chicken broth around it. Cover the pan tightly with aluminum foil.
- Roast in the oven for 4-5 hours, or until the meat is tender and easily pulls away with a fork.
- Once the pork is tender, increase the oven temperature to 425°F (220°C), remove the foil, and continue roasting for an additional 20-30 minutes to achieve that perfect, crispy skin.
- Remove from the oven and let rest for at least 15 minutes before slicing. Resting the meat is crucial as it allows the juices to redistribute, resulting in a juicier bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International