This was honestly one of the best pulled pork recipes I’ve made! The pork was super flavorful and tender. A must try!

I make this once a month at a minimum, it is amazing!! Love love love this recipe!!

Everyone loved this dish, even the fussy children. I only used 3 tbs salt instead of 3 1/2 tbs and it was still too salty. I will make it again but will lower the salt to 2 tbs which still may be too much. I used the drippings for gravy and had to dilute it a lot.

This is our third time making this!! I’ve exchanged oregano for Basil, when I realized we were out of oregano, just as good! It’s my go to recipe for pork roasts and it’s great for company!!!

This is the best pork I’ve ever had. 4 1/2 pounder so I halved the recipe for the rub. 7 hours in the oven at 250 got it to 180 degrees. 15 minute foil covered rest then back in at 500 for 5 minutes each top and bottom. Another rest of 15 minutes then pulled the whole roast with two forks. I will be making this many times. Fantastic.

I cooked just over a 9 pound bone-in shoulder for 5.5 hours in my turkey roaster, but first I scored the fat cap through to the meat, and I cooked it fat up on a rack. When it was cooked and had rested for 15 mins, I put it into a 425° pre-heated oven (mine oven is old and heats a little hotter), and moved it around every 4-5 mins to make delicious cracklin’! The pork was so juicy and tender too, I shredded it for pulled pork sandwiches that night and then added some teriyaki marinade to the pork in a roaster with some water and baked it at 250° til warmed through, and then put it over rice with a teriyaki sauce the next night! Soooo good both nights, and still nice and juicy and tender the second day! My husband and his brother couldn’t stop eating it! Will definitely do again - I already promised them in a month!!!

Loved this used mustard rub on the roast before the spices. Turned out awesome.

Absolutely fantastic! I have made this multiple times. Did the recipe exactly. I've gotten to the point where I'm cooking this once a week and making lunches for the family out of it.

Turned out great...everyone loved the crispy skin

This was sooo good and easy. Like another reviewer suggested I cut back on salt, perfection. Keeping this recipe

It was very tasty! I would make it again. I did not change anything.

Absolutely delicious

I looks just like the picture. If it tastes good, it will be a go-to recipe for Boston butt

Low and slow. Tons of flavor. Skin was nice and crispy

Crispy and tender. Lots of left overs. Skin was really crispy

Really tasty, and the meat came out super tender and juicy. Upped the oven temp to 275 halfway through BCB it seemed to be taking too long to cook. All in, an 8 lb shoulder took me 10 hrs

This was my first time making a pork shoulder in the oven I usually cook it the crockpot it was delicious!!! The family enjoyed it.

I used the rub but cooked it differently. It was fall off the bone. Really delicious

YUMMY !!! should have done this long time ago . The entire family now asked me to make more . And I will !!!

Love the dry rub...and slow roasting at 250. See notes on The Spruce pork

Great! Made this many times! One of our favorites.

Looks good! Easy. Added rosemary

Delicious! Was exactly what I needed to fill my yum factor. Juicy pork will be used for several days meals & I'm freezing the rest. Made pork milk gravy, no flour. Used heavy cream. Tasted so good in my cauliflower mashed potatoes. Great meal.

This is my favorite roast pork recipe. Very simple but incredible flavor and texture.

👍🏼👍🏼👍🏼 Juicy skin crispy came out good. Only think for us 3tbl of salt was too much. Was salty. 2ns time we made only used 1tbl