My Special Pork Roast
Elevate your dinner table with "My Special Pork Roast," a flavorful masterpiece that combines rich, seasoned pork shoulder with a medley of oven-roasted vegetables. This comforting recipe features a herb-packed garlic rub infused with fresh rosemary, thyme, and paprika, creating a fragrant crust that locks in juices. Caramelized onions, tender carrots, and golden potatoes complement the savory roast, while a splash of white wine adds depth to the pan gravy. Slow-roasted to perfection for irresistibly tender, fall-apart meat, this dish is ideal for family gatherings or special occasions. With minimal prep and the magic of a long roast, "My Special Pork Roast" delivers robust flavors and a restaurant-worthy experience straight from your kitchen! Perfect for keywords like "pork roast recipe," "easy pork shoulder roast," and "herb-crusted slow roast pork."
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Recipe Information
Ingredients
- 4 pounds pork shoulder (bone-in or boneless)
- 2 tablespoons olive oil
- 5 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken stock
- 0.5 cup white wine (optional)
- 1 medium yellow onion, sliced
- 3 medium carrots, peeled and chopped
- 4 medium potatoes, quartered
Instructions
Preheat your oven to 325°F (163°C).
Pat the pork shoulder dry with paper towels and set aside.
In a small bowl, mix together olive oil, minced garlic, chopped rosemary, thyme leaves, paprika, salt, and black pepper to form a paste.
Rub the herb paste all over the pork shoulder, ensuring even coverage.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a bit of olive oil if needed, and sear the pork roast on all sides until browned (about 3-4 minutes per side). Remove the pork from the pan and set aside.
Reduce the heat to medium. Add the sliced onion to the same pan and sauté for 2-3 minutes until softened.
Add the chicken stock and white wine (if using), scraping the bottom of the pan to deglaze and incorporate the brown bits for flavor.
Place the chopped carrots and potatoes around the edges of the pan, making a bed for the pork roast. Set the pork back into the pan on top of the vegetables.
Cover the pan with aluminum foil or a tight-fitting lid and transfer it to the preheated oven.
Roast for 2.5 hours, basting the pork with pan juices every 30-45 minutes.
Remove the foil during the last 30 minutes of roasting to allow the pork to develop a crispy crust.
Check for doneness by ensuring the internal temperature of the pork reaches 190°F (88°C) for tender, shreddable meat. Use a meat thermometer for accuracy.
Once cooked, remove the pork roast from the oven and let it rest, covered, for 15 minutes before slicing or shredding.
Serve the pork roast with the roasted vegetables and pan juices spooned over the top.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1569 mg | 33% | |
*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.
