Old Fashioned Pork Roast
Transport yourself to the heart of cozy, homestyle cooking with this Old Fashioned Pork Roast recipe, a timeless classic perfect for family dinners. Featuring a tender, slow-roasted pork shoulder infused with a fragrant garlic-herb paste made from fresh rosemary, thyme, and paprika, this dish is as flavorful as it is comforting. Nestled atop a bed of hearty vegetables like carrots, celery, and onion, the pork roasts gently in a savory broth until it’s fork-tender and irresistibly juicy. With minimal prep time and a long, slow roast for maximum flavor, this dish guarantees melt-in-your-mouth perfection every time. Garnish with the strained pan juices as a delicious gravy and serve alongside the tender roasted vegetables for a satisfying meal that feels like a warm hug on a plate. Perfect for Sunday suppers or holiday feasts, this traditional pork roast recipe will quickly become a favorite at your table.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder roast (bone-in or boneless)
- 4 Garlic cloves, minced
- 2 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 1 tsp Paprika
- 2 tsp Kosher salt
- 1 tsp Black pepper, freshly ground
- 2 tbsp Olive oil
- 1 Yellow onion, quartered
- 3 Carrots, peeled and cut into chunks
- 2 Celery stalks, cut into chunks
- 1.5 cups Chicken or vegetable stock
Instructions
Preheat your oven to 325°F (163°C).
Pat the pork shoulder roast dry with paper towels and score the fat cap (if present) with a sharp knife in a crosshatch pattern.
In a small bowl, mix together the minced garlic, rosemary, thyme, paprika, salt, and black pepper. Add olive oil to the mixture to form a paste.
Rub the garlic-herb paste all over the pork roast, ensuring it gets into the scored grooves and all sides are coated evenly.
In a large oven-safe roasting pan or Dutch oven, arrange the onion, carrots, and celery on the bottom to create a bed for the pork.
Place the pork roast on top of the vegetables, fat side up.
Pour the chicken or vegetable stock into the pan, ensuring the liquid reaches about 1 inch up the sides of the pork.
Cover the pan tightly with aluminum foil or a lid, and place it in the preheated oven.
Roast for 3.5 to 4 hours, or until the pork is fork-tender and the internal temperature reads 195°F (90°C). Baste the pork with the pan juices occasionally during the last hour of cooking.
Remove the foil for the last 30 minutes of cooking to allow the pork to brown on top. If needed, broil for an additional 2-3 minutes for extra crispness.
Transfer the pork to a cutting board and let it rest for 15 minutes before slicing or shredding.
Meanwhile, strain the pan juices and serve them as gravy alongside the roast and vegetables.
Serve the pork roast with the roasted vegetables and gravy for a comforting meal.
Nutrition Facts
Calories |
4991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.5 g | 474% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 3970 mg | 173% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 23.4 g | ||
| Protein | 348.2 g | 696% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 458 mg | 35% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 6753 mg | 144% | |
*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.
