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, pepper, garlic, paprika, sage, and thyme transforms an affordable 2–3 lb boneless pork shoulder into a beautifully browned, tender roast. Starting at high heat creates a gorgeous crust, while a lower, steady bake finishes the meat gently to a juicy 145°F. After a short rest, the roast slices cleanly and stays moist, perfect for serving with roasted vegetables, mashed potatoes, or a crisp salad. It’s a reliable, no-nonsense recipe that earns a regular spot in the RizzieFarms main-dish rotation.

Servings: 6–8 servings
Total Time: 120 min

Ingredients

Pork Roast
  • 1 boneless pork shoulder, 2–3 lb
  • Olive oil spray
  • 1 tbsp salt (not fine; preferably kosher)
  • 1/2 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp dried sage
  • 1 tsp dried thyme

Instructions

  1. Preheat the oven to 425°F. Place a roasting rack in a roasting pan large enough to hold **1 boneless pork shoulder (2–3 lb)**.
  2. Prepare the spice mixture: In a small bowl, mix **1 tbsp salt**, **1/2 tsp black pepper**, **1 tbsp garlic powder**, **1 tbsp paprika**, **1 tsp dried sage**, and **1 tsp dried thyme** until evenly combined.
  3. Pat the **2–3 lb boneless pork shoulder** dry with paper towels. Rub the entire roast thoroughly with the prepared spice mixture made from **1 tbsp salt**, **1/2 tsp black pepper**, **1 tbsp garlic powder**, **1 tbsp paprika**, **1 tsp dried sage**, and **1 tsp dried thyme**. Place the roast on the rack in the roasting pan and spray the top and sides liberally with **olive oil spray**.
  4. Place the seasoned **2–3 lb pork shoulder** in the preheated 425°F oven and roast for **15 minutes** to develop a browned crust, keeping the **olive oil spray**–coated exterior facing up.
  5. After 15 minutes, reduce the oven temperature to **375°F** without opening the door for long. Continue roasting the **2–3 lb pork shoulder** for about **75 minutes**, or until an instant-read thermometer inserted into the thickest part of the meat reaches **145°F**.
  6. Remove the roast from the oven and leave the **2–3 lb boneless pork shoulder** to rest on the rack for **20 minutes** before slicing. This rest period allows the juices, seasoned with the rub of **1 tbsp salt**, **1/2 tsp pepper**, **1 tbsp garlic powder**, **1 tbsp paprika**, **1 tsp sage**, and **1 tsp thyme**, to redistribute so the meat stays moist and flavorful.
  7. After the 20-minute rest, slice the boneless pork shoulder roast across the grain and serve warm, spooning any pan juices over the slices.

Notes

  • Resting the roast for at least 20 minutes is crucial for juicy slices; cutting too soon will cause the juices to run out and the meat to dry out.
  • If your roast is closer to 3 lb, it may need a few extra minutes at 375°F—always use the thermometer and aim for 145°F in the center.
  • For crisper edges, give the roast a final 5-minute blast at 425°F after it reaches 145°F internal, then rest as directed.
  • Leftovers make excellent sandwiches or can be shredded and used in tacos or rice bowls.

Tags

main-dishes pork roast oven easy