Pork Roast
Elevate your dinner table with this succulent Pork Roast recipe, featuring tender, flavorful boneless pork shoulder slow-roasted to perfection. Generously seasoned with a savory blend of paprika, garlic powder, onion powder, and dried thyme, this dish balances smoky and herby notes in every bite. Roasted alongside aromatic garlic cloves, sweet yellow onions, and sprigs of fresh rosemary, the pork absorbs all the rich flavors while staying juicy thanks to a bath of chicken broth. The low-and-slow oven method ensures fall-apart tenderness, while an optional final crisping step adds a golden, caramelized crust. Perfect for a cozy family meal or a dinner party, serve this pork roast with classic sides like mashed potatoes and roasted vegetables for a hearty, satisfying feast. Ideal for home cooks seeking an easy, crowd-pleasing centerpiece, this pork roast is destined to become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 1 large yellow onion
- 4 garlic cloves
- 2 fresh rosemary sprigs
Instructions
Preheat your oven to 325°F (160°C).
Pat the pork shoulder dry with paper towels to remove any excess moisture.
Rub the pork all over with olive oil.
In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
Evenly coat the pork with the seasoning mixture, pressing gently so it adheres to the meat.
Peel and quarter the onion, and peel the garlic cloves.
Place the onion quarters and garlic cloves in the bottom of a roasting pan or Dutch oven.
Pour the chicken broth into the pan.
Place the seasoned pork on top of the onion and garlic, fat side up.
Add the fresh rosemary sprigs to the pan.
Cover the pan tightly with a lid or aluminum foil to lock in moisture.
Roast the pork in the preheated oven for about 4 hours, or until a meat thermometer inserted into the thickest part reads 190°F (88°C).
Remove the lid or foil for the last 30 minutes of cooking to allow the top to crisp up, if desired.
Once cooked, remove the pork from the oven and let it rest for 15 minutes before slicing or shredding.
Serve warm with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
4917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.5 g | 502% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 3020 mg | 131% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.3 g | ||
| Protein | 333.7 g | 667% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 5693 mg | 121% | |
*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.
