Braised Pork Roast with Garlic and Rosemary
Elevate your dinner table with this hearty and aromatic Braised Pork Roast with Garlic and Rosemary, a comfort food classic brimming with rustic flavors. This slow-cooked masterpiece starts with a perfectly seared pork shoulder infused with layers of robust garlic and fragrant rosemary. Nestled alongside tender vegetables like carrots, celery, and onions, and simmered in a savory blend of dry white wine and chicken stock, this dish delivers melt-in-your-mouth tenderness and a rich, herbaceous sauce. Perfect for cozy family dinners or special occasions, this one-pot wonder pairs beautifully with mashed potatoes, crusty bread, or a side of roasted vegetables. With minimal prep and an oven doing most of the work, it’s a must-try recipe for anyone seeking a hearty, crowd-pleasing meal packed with comforting flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds pork shoulder roast (boneless or bone-in)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 10 cloves garlic cloves (smashed, skins removed)
- 4 fresh rosemary sprigs
- 1 cup dry white wine
- 2 cups chicken stock
- 1 yellow onion (sliced)
- 3 carrots (peeled and cut into chunks)
- 2 celery stalks (cut into chunks)
- 2 bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder roast dry with paper towels. Season all sides with salt and black pepper.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, sear the pork roast on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set it aside.
Lower the heat to medium, and add the smashed garlic cloves and rosemary sprigs to the pot. Sauté for about 1 minute until aromatic.
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes to reduce slightly.
Add the chicken stock, sliced onion, carrots, celery, and bay leaves to the pot. Stir to combine.
Return the seared pork roast to the pot, nestling it among the vegetables. Ensure the liquid covers about two-thirds of the pork. If needed, add more chicken stock or water.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Bake for 2.5 to 3 hours, turning the pork halfway through the cooking time, until the meat is fork-tender and easily pulls apart.
Carefully remove the pork from the pot and let it rest on a cutting board for 10 minutes.
Optional: Strain the cooking liquid and vegetables through a fine mesh sieve to create a smooth sauce, or serve the pork with the vegetables intact for a rustic presentation.
Slice or shred the rested pork, and serve with the sauce and braised vegetables. Garnish with additional fresh rosemary if desired.
Nutrition Facts
Calories |
5406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.1 g | 512% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1313 mg | 438% | |
| Sodium | 6446 mg | 280% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 26.5 g | ||
| Protein | 360.2 g | 720% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 6842 mg | 146% | |
*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.
