This is my favorite way to cook pork shoulder! It's juicy and flavorful and so incredibly easy – its also cost effective and can feed a lot of people


  • 3-4 lbs pork shoulder bone-in or boneless
  • Salt and pepper to generously season
  • 1/2 cup coconut aminos or tamari – see note
  • 1/4 cup rice vinegar
  • 1/4 cup coconut sugar
  • 3 cloves garlic minced
  • 2 in knob ginger minced
  • 1 tbsp fish sauce
  • For serving: rice kimchi, cilantro, green onion, limes, chile oil (optional)


  • Preheat your oven to 325
  • In a small jar or bowl, whisk together the coconut aminos, rice vinegar, coconut sugar, garlic, ginger, and fish sauce
  • Add the pork to a casserole dish and season on both sides with salt and pepper (I like to leave the fat side up – this keeps the pork from drying out because the fat will be continually basting the meat)
  • Pour the sauce mixture over the pork, cover with a lid (or foil if your dish doesn’t have a lid), and roast in your preheated oven for 4 hours, checking at 3.5 hours to see if the meat is tender and ready to shred
  • Remove from the oven and increase the heat to 425
  • Shred the meat using two forks, tossing the meat in the rendered juices
  • (At this point if the cut of meat was fatty and there are a lot of fatty pieces/fatty juices, I like to remove the pieces of fat and use a ladle to remove some of the fatty juices as well. You still want a good amount of juice in the pan so leave about 1/2 an inch for the meat to roast in)
  • Return the meat, uncovered, to the oven and roast for about 20 minutes until the ends are golden brown but not dried out
  • Remove from the oven and toss the meat in the juices once again
  • I like to serve this over rice with kimchi, green onion, cilantro, lime juice, and a little chili oil
  • Enjoy!


Note: if using tamari or soy sauce in place of coconut aminos, add 1/4 cup of honey and don’t salt your pork as generously as coconut aminos are more sweet and less salty than tamari and soy sauce

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