Pork Roast 6 Hour Roast
Indulge in the ultimate comfort food with our 'Pork Roast 6 Hour Roast' recipe—a masterpiece of slow-cooked perfection. Featuring a generously seasoned bone-in pork shoulder or butt, this dish is enhanced with aromatic garlic, fresh rosemary, thyme, and a hint of smoky paprika. Roasted atop a medley of cozy vegetables like onion, carrots, and celery, all bathed in rich chicken stock, this six-hour dish transforms into melt-in-your-mouth tenderness with flavors that deepen as they roast. Perfect for family gatherings or holidays, this recipe pairs rustic simplicity with elegant flavor. Serve shredded or sliced alongside the savory roasted veggies and juices for a meal that’s as hearty as it is unforgettable. Keywords: slow-cooked pork roast, tender pork shoulder, roasted vegetables, easy comfort food recipe.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder or pork butt (bone-in)
- 2 tablespoons Olive oil
- 6 cloves Garlic cloves
- 2 tablespoons Fresh rosemary leaves, chopped
- 1 tablespoon Fresh thyme leaves, chopped
- 2 teaspoons Smoked paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 Onion, quartered
- 2 Carrots, peeled and cut into large chunks
- 2 Celery stalks, cut into large chunks
- 1 cup Chicken stock
Instructions
Preheat your oven to 275°F (135°C).
Pat the pork shoulder dry with paper towels and place it on a cutting board.
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper to create a paste.
Rub the prepared herb and garlic mixture all over the pork roast, ensuring it covers the entire surface.
Place the quartered onion, carrot chunks, and celery chunks into the bottom of a large roasting pan.
Set the seasoned pork roast on top of the vegetables in the roasting pan.
Pour the chicken stock into the pan, ensuring it reaches the bottom but does not touch the meat.
Cover the roasting pan tightly with aluminum foil or a lid to lock in moisture.
Transfer the roasting pan into the preheated oven and roast for 6 hours, basting the pork occasionally with the pan juices.
After 6 hours, check the internal temperature of the pork; it should read at least 190°F (88°C) for fall-apart tenderness.
Remove the roasting pan from the oven and let the pork rest for 15-20 minutes, covered, to allow the juices to redistribute.
Shred or slice the pork and serve it with the roasted vegetables and pan juices.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1003 mg | 21% | |
*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.
