Perfecto Pork Roast
Transform your family dinner into a culinary masterpiece with this "Perfecto Pork Roast" recipe, a savory showstopper that's as comforting as it is flavorful. Featuring a tender, bone-in pork shoulder slow-roasted to perfection, this dish is infused with a fragrant blend of garlic, rosemary, thyme, and Dijon mustard for a depth of flavor you won’t forget. The roast is beautifully seared for a golden crust before being nestled atop a medley of root vegetables—carrots, celery, potatoes, and onions—then braised in a savory bath of chicken stock and optional white wine. With only 20 minutes of prep and a long, slow roast that fills your home with delicious aromas, this hearty and easy-to-follow recipe is perfect for feeding a crowd or elevating your Sunday supper. Pair it with the roasted vegetables and pan juices for a complete, mouthwatering meal! Keywords: perfect pork roast, slow-roasted pork shoulder, comfort food recipe, hearty dinner idea.
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Recipe Information
Ingredients
- 4 pounds Bone-in pork shoulder roast
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 1 cup Chicken stock
- 0.5 cup White wine (optional)
- 1 large Yellow onion, sliced
- 3 Carrots, cut into chunks
- 2 Celery stalks, chopped
- 4 medium Potatoes, quartered
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, kosher salt, and ground black pepper to create a flavorful paste.
Rub the seasoning paste evenly all over the pork shoulder roast, ensuring it is well-coated.
In a large Dutch oven or oven-safe roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork roast on all sides until browned, about 3-4 minutes per side.
Remove the pork roast and set aside. In the same pan, add the sliced onion, carrots, celery, and potatoes. Sauté for 5-6 minutes until slightly softened.
Deglaze the pan by adding chicken stock and white wine (if using), scraping the browned bits from the bottom of the pan with a wooden spoon.
Place the pork roast back into the pan on top of the vegetables. Cover the pan tightly with a lid or aluminum foil.
Transfer the pan to the oven and roast for 3.5 to 4 hours, or until the pork is tender and easily pulls apart with a fork.
Every hour, baste the roast with the pan juices to keep it moist and flavorful.
Once fully cooked, remove the roast and let it rest for 15 minutes before slicing or shredding.
Serve the pork roast with the roasted vegetables and pan juices on the side. Enjoy!
Nutrition Facts
Calories |
5846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.6 g | 485% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1364 mg | 455% | |
| Sodium | 3530 mg | 153% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 31.9 g | ||
| Protein | 370.5 g | 741% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 593 mg | 46% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 10289 mg | 219% | |
*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.
