Roasted Pork Shoulder with Rosemary, Helichrysum, Mustard and Garlic

Roasted Pork Shoulder with Rosemary, Helichrysum, Mustard and Garlic

This is a tender, slow cooked marinated pork shoulder or butt roast recipe.

 Yield: 12 People

Prep Time 20 minutes

Cook Time 6 hours

Marinating Time 2 hours

Total Time 8 hours 20 minutes


1 tablespoon chopped fresh Rosemary

1 tablespoon chopped fresh Helichrysum

2 tablespoons chopped garlic

2 teaspoons anchovies paste

2 teaspoons kosher salt

1 teaspoon freshly ground pepper

¼ cup olive oil

2 tablespoons spicy/sweet mustard

6lbs pork shoulder, trim excess fat

3 cups of beef broth



  1. In a small bowl, combine the rosemary, helichrysum, garlic, anchovy paste, salt, pepper, olive oil, and mustard and mix until it forms a paste.
  2. Rub the paste all over the pork shoulder and then loosely cover with plastic wrap. Refrigerate from 2 to 24 hours.
  3. Preheat oven to 450°F and bring the pork to room temperature while the oven heats.
  4. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. If the pork roast is 4lbs or less, adjust time to 20 minutes to avoid burning.
  5. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer.
  6. Remove from the oven and let sit for about 20 minutes.
  7. Pour off the juices from the pan into a small saucepan and combine beef broth allowing it to simmer. Strain the beef broth mixture into a small heatproof bowl and set aside.
  8. Slice the pork but know that the meat will fall apart slightly. Drizzle the beef broth mixture over each slice of meat when served.



Nutrition Information

Calories: 333.64kcal | Carbohydrates: 0.75g | Protein: 51.55g | Fat: 12.39g | Saturated Fat: 3.09g | Cholesterol: 136.68mg | Sodium: 539.9mg | Potassium: 869.92mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 9.75IU | Vitamin C: 0.49mg | Calcium: 22.27mg | Iron: 2.17mg


Recipe Inspired By:


This is an altered recipe based off a recipe from Katie Workman which can be found at the below link.

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