Awesome Pork Roast
Get ready to elevate your Sunday dinner with this "Awesome Pork Roast" recipe, a mouthwatering masterpiece featuring a tender, juicy pork shoulder seasoned to perfection with garlic, fresh rosemary, thyme, and paprika. Roasted atop a hearty medley of onions, carrots, and potatoes, this comforting dish is slow-cooked in a savory chicken broth, ensuring every bite is bursting with flavor. The golden-brown crust achieved in the final minutes of roasting adds a delectable texture that pairs beautifully with the caramelized vegetables. Perfect for gatherings or a cozy family meal, this easy pork roast recipe offers a show-stopping centerpiece with minimal prep time and maximum flavor. Whether you're a fan of classic comfort food or looking for a new way to enjoy pork, this irresistible dish will soon be a household favorite!
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Recipe Information
Ingredients
- 4 lb Pork shoulder roast (bone-in or boneless)
- 4 Garlic cloves, minced
- 2 tbsp Olive oil
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 2 tsp Ground black pepper
- 2 tsp Kosher salt
- 1 tsp Paprika
- 1 Onion, quartered
- 3 Carrots, peeled and cut into chunks
- 4 Potatoes, quartered
- 1 cup Chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder roast dry with paper towels to help the seasoning adhere better.
In a small bowl, mix together minced garlic, olive oil, rosemary, thyme, black pepper, salt, and paprika to form a paste.
Rub the herb and spice mixture all over the pork roast, ensuring an even coating.
In a large roasting pan, arrange the quartered onion, carrot chunks, and potato quarters as a bed for the roast.
Place the seasoned roast on top of the vegetables in the roasting pan.
Pour the chicken broth into the bottom of the pan to create a moist cooking environment.
Cover the roasting pan tightly with aluminum foil or a lid to help trap moisture while cooking.
Roast in the preheated oven for approximately 3.5 to 4 hours, or until the pork reaches an internal temperature of 190°F (87°C) and is fork-tender.
During the last 30 minutes of cooking, remove the foil or lid to allow the top of the roast to brown and develop a flavorful crust.
Once done, remove the roast from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute within the meat.
Serve the pork roast with the roasted vegetables and some of the pan juices drizzled over the top for extra flavor.
Nutrition Facts
Calories |
5225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.9 g | 472% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 6.8 g | ||
| Protein | 351.6 g | 703% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 340 mg | 26% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 7749 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
