By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 12
402 cal · 135 min
Roasted Pork Shoulder and Beef Chuck
Recipe GLPR10f2f0104b242d
A simple and satisfying two-meat roast that combines tender pork shoulder and beef chuck, both seasoned with a savory oil rub and slowly roasted until juicy and flavorful. Perfect for serving a crowd or for meal prep, these hearty roasts offer versatility for slicing, shredding, or dicing into various dishes.
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Ingredients
¼ cup Vegetable oil
2 teaspoons Salt
1 teaspoon Freshly ground black pepper
2¼ pounds Boneless pork shoulder roast
2¼ pounds Boneless beef chuck roast
Directions
Preheat your oven to 350 degrees Fahrenheit.
In a small bowl, whisk together the vegetable oil, salt, and black pepper until well combined.
Generously rub the oil mixture over all surfaces of the pork shoulder roast and beef chuck roast, ensuring even coating.
Place both roasts on a roasting pan or in a large baking dish. Roast the pork shoulder for approximately 1 hour, and the beef chuck for approximately 1 hour and 30 minutes, until an instant-read meat thermometer inserted into the thickest part of each roast registers 145 degrees Fahrenheit.
Remove the roasts from the oven and transfer them to a cutting board. Allow them to rest for 20 minutes before slicing or shredding.
If not serving immediately, cover the cooled roasts with foil or plastic wrap and refrigerate for up to 1 day until ready to use.
Comments
Both pork shoulder and beef chuck are reliably stocked at every Charlotte supermarket—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger all carry them year-round at competitive prices, and the stated time of 135 minutes is honest for roasting without a lot of active work. The ingredient list is lean: oil, salt, pepper, and two large cuts of meat, so the cost per serving runs low for the protein value, with the final price driven mainly by how much meat you buy. This is a forgiving, hand-off dish that feeds a crowd, reheats beautifully over several days, and suits a weeknight setup if you start it early; the only caveat is that it does require real oven space and heat for hours, which matters in hot weather or a busy kitchen.
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