Perfect Pork Roast
Tender, flavorful, and downright impressive, the Perfect Pork Roast is the ultimate comfort food centerpiece for any occasion. This recipe features a succulent 4-pound pork shoulder roast seasoned with a fragrant blend of fresh rosemary, thyme, garlic, and paprika, then seared to golden perfection before slow-roasting alongside hearty vegetables like carrots, potatoes, and onions. The dish is elevated with a deglazing splash of chicken stock and optional white wine, creating a rich, savory pan sauce that ties everything together. With just 20 minutes of prep and a slow, gentle cook in the oven, this recipe yields melt-in-your-mouth pork that practically falls apart. Serve it with its tender, caramelized veggies and a drizzle of pan juices for a soul-warming dinner your family will rave about. Perfect for Sunday roasts, celebrations, or cozy nights in, this dish is sure to become a go-to favorite. Keywords: pork roast recipe, roasted vegetables, slow-cooked pork, rosemary pork roast, hearty family dinner.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder roast
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 4 units Garlic cloves, minced
- 2 tbsp Fresh rosemary, chopped
- 2 tbsp Fresh thyme, chopped
- 1 tsp Paprika
- 1 cup Chicken stock
- 0.5 cup White wine (optional)
- 1 unit Large onion, sliced
- 3 units Carrots, cut into chunks
- 4 units Potatoes, quartered
Instructions
Preheat your oven to 325°F (163°C).
Pat the pork roast dry with paper towels and place it on a clean surface.
In a small bowl, mix together the olive oil, salt, pepper, minced garlic, rosemary, thyme, and paprika to form a paste.
Rub the seasoning paste evenly over the pork roast, ensuring all sides are covered.
In a large oven-safe skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork roast on all sides until browned, about 2-3 minutes per side.
Remove the pork roast from the skillet and set it aside.
Add the sliced onion, carrots, and potatoes to the skillet. Sauté for 2-3 minutes until they start to soften.
Deglaze the skillet with chicken stock and white wine (if using), scraping up any browned bits from the bottom of the pan.
Place the pork roast on top of the vegetables in the skillet.
Cover the skillet with a lid or aluminum foil and place it in the preheated oven.
Roast for approximately 2.5 - 3 hours, or until the internal temperature of the pork reads 190°F (88°C) on a meat thermometer, and it is tender enough to fall apart.
Check the roast periodically, and if the liquid evaporates too much, add a bit more chicken stock to prevent the vegetables from burning.
Once the pork is done, remove it from the oven and let it rest, covered loosely with foil, for 10-15 minutes before slicing.
Serve the pork roast sliced with the roasted vegetables and a drizzle of the pan juices. Enjoy your perfect pork roast!
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1233 mg | 26% | |
*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.
