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fork shredding fork shredding Dry Rubbed Slow-Roasted Pork

Dry Rubbed Slow-Roasted Pork

This Dry Rubbed Slow-Roasted Pork has a very short prep time and then a long cooking time in the oven, but it is unattended, making this dish very easy to make. Just budget in your time!

Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Makes: 15 servings
Calories: 342 kcal
Author: Dédé Wilson



  1. Position rack in center of oven. Preheat oven to 300°F/150°C. Have ready a large roasting pan.
  2. Stir together the salt, brown sugar, black pepper, mustard, paprika, smoked paprika, chipotle pepper and cumin in a small bowl. Use hands to thoroughly rub into the pork, covering every surface including over any fat cap and under any flaps of meat or fat.
  3. Place meat in roasting pan, fat cap down (see Tips) and roast for about 6 hours. Check with an instant read thermometer, cooking meat until it reaches 145°F/63°C. The meat will take about an hour a pound, give or take a little, depending on how cold the meat was when you placed it in the oven. Allow the meat to rest at least 20 minutes for the juices to redistribute. Simply shred meat using two forks, pull apart with your fingers or chop into hunks with a knife.


  • I had always roasted my pork shoulders and Boston butts with the fat cap (the fatty layer) on the underside. But then I got to thinking about how the fat could act as a self-basting mechanism if it were allowed to drip down from on top. After much research and experimentation I found that some folks do indeed like to roast with the fat on top for just such a reason, but what you lose are the extra crispy bits that develop with this dry rub and fat on the bottom approach. Your choice.
  • The USDA recommends internal temperatures for ground pork to be 160°F/71°C and other cuts of pork to 145°F/63°C. Personally, I like my hamburgers rare, my lamb very pink and my pork cooked just enough, as it is in this recipe. Trichinosis, which is the parasite that people are concerned with in pork, is killed when meat is frozen and also when it is exposed to temperatures above 131°F/56°C. We feel safe recommending removing the pork from the oven at 145°F/63°C for this recipe. Also note that during the resting period, the temperature will continue to rise a bit but with this kind of dish, that’s okay.
Nutrition Facts
Dry Rubbed Slow-Roasted Pork
Amount Per Serving
Calories 342 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 1g5%
Sodium 933mg39%
Potassium 30mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 20g40%
Vitamin A 500IU10%
Calcium 5mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.