Classic Tender Pork Roast
Nothing says comfort food quite like this **Classic Tender Pork Roast**—a hearty, flavorful dish that will impress both family and guests. Made with a perfectly seasoned 4-pound boneless pork shoulder, this recipe combines warm spices like paprika, garlic powder, and onion powder to create a robust rub that locks in flavor. Slow-roasted to perfection over a bed of caramelized onions, carrots, and celery, the pork becomes irresistibly fork-tender, soaking up the aromatic goodness of fresh rosemary, thyme, and bay leaves. Searing the roast before cooking ensures a golden crust, while a splash of broth keeps it moist and juicy. Ready in about three hours, this show-stopping centerpiece pairs beautifully with mashed potatoes, crusty bread, or your favorite side dish. Perfect for Sunday supper, dinner parties, or holiday gatherings, this pork roast recipe is your ticket to comfort food bliss!
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Recipe Information
Ingredients
- 4 pounds boneless pork shoulder (or pork butt)
- 2 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons paprika
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, cut into chunks
- 1 cup chicken or vegetable broth
- 2 sprigs fresh rosemary sprigs
- 2 sprigs fresh thyme sprigs
- 2 leaves bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder dry with paper towels to remove excess moisture. This helps create a good sear.
In a small bowl, mix the salt, black pepper, garlic powder, onion powder, and paprika. Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
Heat the olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat. Once hot, sear the pork roast on all sides until golden brown, about 3-4 minutes per side. Remove the pork from the pan and set aside.
In the same pan, add the sliced onion, carrots, and celery. Sauté for 4-5 minutes until they start to soften and pick up the browned bits from the pan.
Pour in the chicken or vegetable broth, scraping the bottom of the pan with a wooden spoon to deglaze. Add the rosemary, thyme, and bay leaves.
Return the pork to the pan, placing it on top of the vegetables. Cover the pan with a lid or foil.
Transfer the pan to the preheated oven and roast for about 2.5 to 3 hours, or until the pork is fork-tender and easily pulls apart.
Every hour, check the roast and baste it with the pan juices to keep it moist.
Once done, remove the pork roast from the oven and let it rest for 10-15 minutes before slicing.
Serve the pork roast with the cooked vegetables and pan juices spooned over the top. Enjoy!
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1084 mg | 23% | |
*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.
