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Meltingly Tender Chimichurri Pork Shoulder

This is the kind of recipe that feels a bit special but is actually very low effort. You do a quick herb sauce, give the pork a good rub, then let the oven do the heavy lifting.

A few hours later, you’ve got tender shredded pork and a heap of fresh chimichurri to spoon over the top. Very hard to complain about that.

This is a proper set-and-forget kind of meal. The pork turns soft and tender, and the chimichurri keeps everything fresh and punchy.

Seal the foil tightly so the pork stays juicy while it cooks. Let it rest before shredding so it keeps those lovely juices.

Pile the pork onto a serving plate and spoon over the remaining chimichurri just before serving.

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Slow cooked shredded pork shoulder served with fresh chimichurri sauce
Steph de Sousa

Meltingly Tender Chimichurri Pork Shoulder

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This slow cooked pork shoulder is rubbed with fresh chimichurri, roasted until tender, then shredded and served with more herb sauce on top. It’s easy, full of flavour, and perfect for feeding a hungry crowd.
Print Recipe
prep time Prep Time 20 minutes
setting time Setting Time
 6 hours
total time Total Time 6 hours 20 minutes
Servings: 8 People
Course: Dinner Recipes
Cuisine: Argentinian
Calories: 259
dish icon Ingredientscook book Methodhealt Nutrition

Ingredients
 

  • 1 boneless pork shoulder roast
  • 2 cups chimichurri sauce
  • 2 cups water
  • 1 big bunch parsley
  • 1 bunch bunch coriander
  • 1 bunch basil
  • 4 large garlic cloves
  • 1 small chilli
  • 4 tbsp red wine vinegar
  • 1 cup extra virgin olive oil
  • salt
  • pepper

Method
 

  1. Chimichurri Sauce Method
  2. Make sure you have all the fresh ingredients ready to go.
  3. Place basil, parsley and coriander into the food processor.
  4. Blitz or pulse until everything is finely chopped and mixed well, drizzling olive oil in between blitzing.
  5. Add in chilli, garlic, red wine vinegar, salt and pepper into the food processor to give it one last pulse to blend everything together.
  6. Pork Method
  7. Place the pork in a pan and pour over half of your chimichurri sauce and give the pork a massage.
  8. Pour water around the pork and cover the dish with a double layer of foil, sealing it tightly.
  9. Place the pan into the oven at 160°C for 4 to 5 hours.
  10. Remove from the oven and let it rest for 30 minutes.
  11. Now shred that tender pork with two forks.
  12. Serve on a serving plate and with the remaining fresh chimichurri sauce and place chopped chilli on top.

Nutrition

Calories: 259kcalCarbohydrates: 1gProtein: 0.2gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 5mgPotassium: 32mgFiber: 0.1gSugar: 0.3gVitamin A: 117IUVitamin C: 9mgCalcium: 8mgIron: 0.3mg

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Frequently Asked Questions About Meltingly Tender Chimichurri Pork Shoulder

Do you use all the chimichurri at the start?

No. The recipe uses half on the pork first, then serves the rest fresh over the top.

Yes. The recipe says to let it rest for 30 minutes.

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