One of my favorite ways to prep a pork shoulder roast- is by going low and slow.
You can use this recipe on chicken, beef roast, pork chops, and even on chicken wings! It's a great way to "seal" in the flavor of seasonings and create a great crust.
6 pound bone in pork shoulder roast
3/4 cup mayo
3 tablespoons chicken broth
1/2 tablespoon pink himalayan salt
2 teaspoons paprika
2 tablespoons garlic powder
4 springs fresh rosemary
Roasting Pan with Rack
Parchment Paper (or foil)
Pre heat your oven to 275 degrees Fahrenheit. Line your roasting pan with parchment paper (or foil) and spray the roasting rack with the cooking spray very well.
Using a serrated knife, score 1" squares thru the fat layer on top of the pork shoulder to expose the meat. Massage the salt and garlic pepper into the openings and all over the roast. Sprinkle on the paprika and disperse the rosemary sprigs amongst the slices in the fat.
At this point, place the roast on the roasting rack pan.
In a separate bowl whisk the mayo and chicken broth together. Pour carefully over the top of your roast and massage it all around and into the crevices.
You want to "seal" in all of that seasoning.
Bake at 275 for 8 hours, or until internal temperature is 145 degrees
Shred and enjoy!