Pork shoulder with mashed potatoes

American · Baked · 4 hr · Serves 6

Tender, fall-apart pork shoulder paired with creamy mashed potatoes is the kind of meal that brings everyone to the table. It's a classic for a reason—low effort, big flavor, and the house smells amazing while it cooks.

Ingredients

• 4 lbspork shoulder (bone-in)
• 2 tbspkosher salt
• 1 tbspblack pepper
• 6garlic cloves
• 3fresh rosemary sprigs
• 1.5 cupschicken broth
• 3 lbsrusset potatoes
• 4 tbspbutter
• 0.75 cupwhole milk
• 1 mediumonion

Method

1. 1

   Preheat oven to 325°F. Pat the pork shoulder dry and rub all over with salt, pepper, minced garlic, and rosemary leaves.

2. 2

   Place pork skin-side up in a large roasting pan. Add broth and halved onion to the bottom. Cover tightly with foil.

3. 3

   Roast for 4 to 5 hours, until the meat is fork-tender and pulling away from the bone. Remove foil for the last 30 minutes to crisp the skin.

   4–5 hours

4. 4

   While pork roasts, cut potatoes into chunks and boil in salted water until tender, about 20 minutes.

   20 min

5. 5

   Drain potatoes and return to pot. Mash with butter and warm milk until creamy. Season to taste with salt and pepper.

   5 min

6. 6

   Let pork rest for 10 minutes, then shred or slice. Serve alongside potatoes and pan drippings spooned over top.

   10 min