Southern-Style Pork Roast

by Chef

Serves: 8-10


  • 3-pound boneless pork shoulder (or pork butt)
  • ¼ cup finely chopped fresh rosemary
  • ¼ cup pure olive oil
  • 3 tablespoons sweet smoky paprika powder
  • 3 tablespoons granulated garlic
  • 3 tablespoons granulated onion
  • 3 tablespoons ground coriander
  • 3 tablespoons ground cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 12-ounce bottle of beer
  • 2 cups water


Preheat oven to 350 degrees.
In a small mixing bowl add chopped rosemary and spices. Slowly drizzle in olive oil and whisk until blended. Rub entire pork roast with the spices. Place in roasting pan on rack, add beer and water to bottom of the pan, cover with foil, and slow cook for 3-4 hours at 350 degrees, or until internal temperature reaches 170 degrees. Remove foil once every hour and baste with pan juice, and then lightly cover with the foil to continue cooking. Remove foil completely 15 minutes before final cook time. Let rest 15 minutes before slicing. Pour pan juice into deep serving dish. Slice pork and place into hot pan juices. Serve.