24-Hour Pork Roast Recipe (The Best Roasted Pork You’ve Ever Had)

Updated on December 29, 2017

Ready to make a pork roast unlike anything you’ve every had before? Well, although it can hardly be considered quick cooking, this technique is certainly easy. And it delivers foolproof, ever-so-tender, ever-so-tasty pork—every time.

Although this will sit in your oven for a full day—that’s right, for 24 hours—there is only a few minutes of active work involved.

This technique, which has been popularized by the British cookbook author Nigella Lawson, has you roast a full pork shoulder in an oven that is just barely hotter than the desired internal cooked temperature. This lengthy cooking, the exaggerated equivalent of low and slow as preached in the BBQ circuit, melts any last bit of collagen in the meat and delivers the falling-apart, tenderest (but still juicy) pork roast you’ve ever had in your life—guaranteed. Additionally, since you’re cooking at basically the temperature you want to serve at, and since this hunk of meat is so substantial, it’s nigh impossible to overcook this beast!

Also, your house will smell great all day.

Give this a try the next time you’re cooking for a crowd. Everyone will marvel at what you serve—and it is effortless!

24 Hour Pork Roast

  1. Heat your oven to as high as she’ll go.
  2. Take a 15-20 whole pork shoulder, and rub it all over with a paste made from a couple of tbls of olive oil and a few cloves of minced garlic.
  3. Heave the pork onto a roasting pan, and pop into your searing hot oven for half an hour.
  4. After a half an hour, take the pork out for a minute, and let your oven cool down to 220f degrees (leave the oven door open to accelerate this).
  5. Put the pork back in at 220, and forget about it for between the next day or so.
  6. After about 23 hours, crank the heat up again, and give the pork a final half an hour to brown and crisp.
  7. Remove from the oven—and be amazed at what you’ve created!

Take five minutes to get this started as you prepare Saturday dinner, and you’ve got your Sunday feast covered! It takes the smallest amount of forethought and takes all of the strain out of preparing a giant family meal—and also, it really will taste amazing.

A pork shoulder is a must for this recipe. It’s got the fat and collagen needed for this lengthy cooking. Don’t try this with a loin roast! If you’ve never roasted a shoulder before, you are in for a real treat—it is in my opinion, the tastiest part of the pig (bacon not included, obviously…).

Questions & Answers


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      • John D Lee profile image

        John D Lee 7 years ago

        Hey WillStarr,

        Yeah - this definitely has some similarities to the school of BBQ! I am a proponent of brining, but would probably not brine this one. There is no need to do some from moist and tenderness perspective and there is plenty of flavor as is.

      • WillStarr profile image

        WillStarr 7 years ago from Phoenix, Arizona

        This is also how I like to smoke a pork shoulder for pulled pork...low and slow. Of course doing that, you can skip the hi-temp prortions.

        But I never tried cooking a roast this way. Do you ever brine first?

        Great Hub!

      • profile image

        readyred 8 years ago

        this has to be the easiest way to cook a pork roast and the one that tastes the best. i don't cook it any other way.

      • DRG Da Real Grinc profile image

        Felix J Hernandez 8 years ago from All over the USA

        Bookmark, pork lover to the fullest.

      • profile image

        coffeesnob 8 years ago

        bookmarking this one thanks

      • Hmrjmr1 profile image

        Hmrjmr1 8 years ago from Georgia, USA

        Sounds great - Slow Cooking delivers the tastiest and jusiest products Thanks!