main-dishes

Boneless Pork Shoulder Roast

This boneless pork shoulder roast is a simple, farmhouse-style main dish that delivers big flavor with minimal fuss. A generous rub of salt, black pepper, garlic, paprika, sage, and thyme transforms an affordable 2–3 pound boneless pork shoulder into a beautifully browned, juicy roast. Starting at high heat creates a flavorful crust, while a lower, steady oven temperature finishes the meat gently. After a generous rest, the roast slices cleanly and is ready to serve with roasted vegetables, mashed potatoes, rice, or a crisp garden salad.

Servings: 8 servings
Total Time: 120 min

Ingredients

Pork Roast
  • 1 boneless pork shoulder roast (2–3 lb)
  • Olive oil spray
Seasoning Rub
  • 1 tablespoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
Boneless Pork Shoulder Roast

Instructions

  1. Preheat the oven to 425°F. Place a roasting rack inside a roasting pan large enough to hold the 2–3 pound boneless pork shoulder roast.
  2. In a small bowl, combine 1 tablespoon kosher salt, ½ teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 teaspoon dried sage, and 1 teaspoon dried thyme.
  3. Pat the 2–3 pound boneless pork shoulder roast dry with paper towels. Rub the seasoning mixture evenly over the entire surface of the roast.
  4. Place the seasoned pork shoulder on the roasting rack with the best-looking side facing upward. Spray the top and sides generously with olive oil spray.
  5. Roast the pork shoulder at 425°F for 15 minutes to begin browning the exterior and developing a flavorful crust.
  6. Reduce the oven temperature to 375°F. Continue roasting for approximately 75 minutes, or until an instant-read thermometer inserted into the thickest part of the roast reaches 145°F.
  7. Remove the pork roast from the oven and allow it to rest on the roasting rack for 20 minutes. The resting period allows the juices to redistribute throughout the meat.
  8. Slice the rested boneless pork shoulder roast across the grain. Serve warm and spoon any accumulated pan juices over the slices.

Notes

  • The cooking time will vary according to the exact size, thickness, and starting temperature of the pork roast. Use an instant-read thermometer rather than relying only on time.
  • Rest the roast for at least 20 minutes before slicing so the juices remain in the meat.
  • A roast closer to 3 pounds may require additional cooking time at 375°F.
  • For crisper edges, return the roast to a 425°F oven for approximately 5 minutes after it reaches the desired internal temperature, then rest it before slicing.
  • Leftovers are excellent in sandwiches, tacos, rice bowls, casseroles, or breakfast hash.

Tags

pork pork shoulder boneless roast oven roasted farmhouse cooking main dish gluten-free easy