Slow-Roasted Pork Shoulder with Mustard and Sage

Ingredients for Slow-Roasted Pork Shoulder with Mustard and Sage

• 1 skinless, bone-in pork shoulder (Boston butt

• 5–2.7kg )

• Kosher salt, freshly ground pepper

• 120ml Dijon mustard

• 60ml finely chopped fresh sage

• 2 tablespoons finely chopped fresh marjoram

• 4 garlic cloves, finely chopped

How to make Slow-Roasted Pork Shoulder with Mustard and Sage

Place a rack in lower third of oven; preheat to 163°C. Season pork with salt and pepper. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it into all the crevices.

Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5–6 hours (depending on size of pork shoulder).

Let pork rest at least 10 minutes before serving (the meat should pull apart easily).

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.