Oven Roasted Pork Shoulder

This oven-roasted pork should is roasted slowly in your oven with onions and chipotle. Slow roasting means you will have a juicy pork roast that is perfect for tacos, nachos, and your next game day!

chipotle pulled pork in a bowl and on a tortilla with toppings

Are you looking for an easy to prepare meal for your family? A slow-roasted pork roast is super easy to make, nothing complicated, and it tastes incredible. I like to use a pork shoulder roast, but a pork butt roast would also work just fine.

Pork Shoulder Roast

If you’re a fan of pork recipes like chili Verde, meaty ragùs, and pulled pork, then you’ve most likely already discovered pork shoulder roast. The pork shoulder, as the name implies, comes from the region of a pig’s shoulder. It is a cut of pork that is well-marbled, and should be slow-cooked so it comes out fork-tender.

It’s a somewhat tough but inexpensive cut of meat that’s layered with fat. Cooking a pork shoulder low and slow for a few hours transforms the meat into tender, juicy shreds that fall apart with the touch of your fork.

chipotle pulled pork on a corn tortilla


Pork Butt Roast

You may be confused by the name pork butt because this cut of meat doesn’t actually come from the pig’s butt. (The actual butt of the pig is the source of ham.) Both pork shoulder and pork butt come from the shoulder with pork butt being higher on the foreleg and pork shoulder located further down.

The two cuts can be used interchangeably, but generally speaking, pork shoulder is better for cooking and slicing because it contains slightly less fat than pork butt.

Dry Roasting is oh so easy, no need to add special liquids!

Dry roasting can also be called low and slow roasting because of the way the meat is cooked. The oven temperature is set really low, and the pork roast is cooked slowly over several hours.

This method of cooking transforms tougher cuts of meat from overworked muscle groups. It turns tough connective tissue (collagen) into gelatin giving the meat its characteristic, gooey, delicious texture.

The cooked meat falls right off the bone. There is enough fat in the meat that it is not necessary to add any liquid to prevent the meat from drying out.

chipotle pulled pork in a bowl and on a tortilla


Click here for another CopyKat.com pulled pork recipe.

Want to Try Your Hand at Some Pork Roasts? Here are some copycat pork roast recipes for you.

chipotle pulled pork in a bowl and on a tortilla

Slow-Roasted Chipotle Pork

 Chipotle adds such a special touch to pulled pork, everyone will want to know your secret.
5 from 4 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Pork Recipes, Pork Roast, Pulled Pork
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 10
Calories: 285kcal


  • 2 tablespoons kosher salt
  • 1 tablespoon chipotle powder
  • 3 1/2 pounds pork shoulder roast
  • 24 corn tortillas
  • 2 limes
  • 1/4 cup minced fresh cilantro


  • In a small bowl mix together the kosher salt and chipotle powder and rub it into the pork, being sure to cover the entire surface of the meat with the mixture. Put the pork in a clay roaster or other deep roasting pan with a lid, place the covered roaster in the oven, and turn the heat to 275 degrees.
  •  (if you are using a clay roaster, do not preheat the oven.) cook until the pork falls apart when you press it with the back of a fork, 3 ½ to 4 hours. Remove the pork from the oven and let rest, covered, for 15 minutes. Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft. Wrap them in a tea towel and place them in a basket. 
  • Transfer the pork to a large serving platter and use two forks to pull it into chunks. Add the lime wedges to the platter, place the cilantro in a small serving bowl, and serve immediately with the tortillas on the side.


Calories: 285kcal | Carbohydrates: 29g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 1510mg | Potassium: 475mg | Fiber: 4g | Sugar: 0g | Vitamin A: 275IU | Vitamin C: 4.8mg | Calcium: 71mg | Iron: 2.2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Mickey C

    5 stars
    The recipe said to cook 2 and 1/2 to 3 hours at 275 degrees, and below, next to the nutrition chart it said total cook time is 2 hours. Which one is right please?? Also, will this work in my Instant Pot Slow cooker?? Thank you so much for your recipes! APPRECIATED!!

  2. Julie

    Hi Stephanie,

    I want to purchase a Instant Pot. I have never owned one and would like some recomendations from you. I would really appreciate hearing from you.
    Thank you so very much..

    • Stephanie

      Honestly, I would grab the size that works best for you, so that’s either the 6 or the 8 quart model. I have used these for about 8 years now. I love them. I wouldn’t get the blue tooth model, that’s just an expense you don’t need.

  3. baltisraul

    5 stars
    If you make this earlier and need to wait for your guests to arrive, just wrap in foil and put in an ice chest and cover with bath towels.. It still will be hot 4-5 hours later. The longer it sits in the chest the better the flavor.

  4. Rosalind

    Do you ever do pressure cooker recipes? Also is Legacy Kitchen in your town and do you do their lemon ice-box pie. It has the taste of the good old condensed milk flavor, but is much thicker in consistency.

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