Chef Tip Applied: Brine Your Meat! to Roasted Pork Shoulder

Roasted Pork Shoulder, Sweet Potato, Balsamic Onion Marmalade

Recipe Serves 4                      Total Estimated Cost: $17-20

Yesterday, we learned that brining your meat is a great way to impart flavor and moisture to meats that need a little extra love.  Yesterday, I brined a pork shoulder, and today, "it's what's for dinner!"

Pork shoulder doesn't necessarily need extra love due to the high fat content, but brining it will take it to the next level.  Keep reading for the recipe.

For the Pork

  1. Brine 2-3# pork shoulder overnight using a basic brine.  Recipe here (from yesterday's Chef Tip). 
  2. The following day, remove pork from brine and place on a roasting pan with foil lining the bottom, and a rack that allows air to circulate around the meat. Blot meat dry and allow to chill in the refrigerator until dinner (this will help you get a crispy skin).
  3. Preheat oven to 450 degrees.  Season pork shoulder heavily with salt, fresh ground black pepper, fresh rosemary and thyme.  Place in oven and roast for 20 minutes.
  4. Reduce oven heat to 325 degrees, cover with foil and roast for an additional 1.5-2 hours, or until internal meat temperature reaches 130 degrees.
  5. Allow pork to rest for 20 minutes, then slice and serve.

For the Sweet Potato

  1. Wash sweet potato.  Place in an aluminum foil pouch.  Season with salt, pepper, extra virgin olive oil.
  2. Roast in oven with pork for 1.5 hours at 325 degrees.

For the Balsamic Onion Marmalade

  1. Heat a small saucepan on medium heat.  Add 1 sweet onion, sliced and 2 garlic cloves, sliced.
  2. Cook  until lightly caramelized, about 15 minutes.  Add enough balsamic vinegar to cover onions (about 1 Cup).  Add 1 Tbsp extra virgin olive oil, bring to a simmer. Season with salt and pepper.
  3. Reduce heat and low simmer for about 20-30 minutes until syrupy.


  • The roasting time depends on the size of the meat.  In this recipe, I used a 2.5# pork shoulder.
  • The pork can totally brine longer than overnight.  The flavor and moisture will just seep deeper into the meat.
  • ***Pork shoulder has a lot of connective tissue, so some parts may be tough and chewy.  Pork loin is a better substitute for this recipe, but comes with an added cost.

Contact with questions!  Happy Cooking