Pork Roast Meat As I Like It
Succulent, flavorful, and practically foolproof, "Pork Roast Meat As I Like It" is the ultimate centerpiece for your next family dinner. This slow-roasted pork shoulder features a robust dry rub of paprika, garlic powder, onion powder, dried thyme, and a hint of black pepper for an aromatic crust that locks in the juices. Roasted on a bed of sweet onions and whole garlic, and infused with savory chicken broth, the meat becomes meltingly tender after hours of slow cooking. A final blast at a higher temperature crisps the exterior to perfection, delivering the ideal contrast of textures. Ready in just 15 minutes of prep time and yielding enough to serve six, this dish is a fuss-free way to elevate a hearty Sunday meal. Serve it alongside creamy mashed potatoes or roasted vegetables for a comforting feast that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 lbs pork shoulder roast
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 large yellow onion
- 4 whole garlic cloves
- 1.5 cups chicken broth
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork shoulder dry with paper towels and set it aside.
In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme together to create a dry rub.
Rub the olive oil all over the pork shoulder, then generously coat the meat with the dry rub, ensuring even coverage on all sides.
Slice the yellow onion into thick rings and place them in the bottom of a large roasting pan. Add the whole garlic cloves to the pan.
Place the seasoned pork roast on top of the onion and garlic in the roasting pan.
Pour the chicken broth into the bottom of the pan, being careful not to rinse off the seasonings on the meat.
Cover the roasting pan tightly with aluminum foil or a lid to seal in the moisture.
Place the pan in the preheated oven and roast for 4 hours, basting the meat with the pan juices halfway through cooking.
After 4 hours, uncover the pan and increase the oven temperature to 375°F (190°C). Roast uncovered for an additional 30 minutes to allow the outside of the meat to crisp up.
Remove the pork roast from the oven, tent it with foil, and let it rest for 15 minutes before slicing.
Slice the meat and serve with the pan juices drizzled on top, alongside your favorite sides.
Nutrition Facts
Calories |
4966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.3 g | 503% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 5484 mg | 238% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 8.1 g | ||
| Protein | 337.2 g | 674% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 6004 mg | 128% | |
*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.
