Pork Shoulder Roast with Potatoes
Transform your dinner table into a hearty masterpiece with this succulent Pork Shoulder Roast with Potatoes recipe, a celebration of classic comfort food infused with aromatic herbs and bold seasonings. Perfectly seared and slow-roasted to tender perfection, the pork shoulder boasts a caramelized crust, while the accompanying russet potatoes turn golden and crisp in a bed of white wine or savory chicken broth. Enhanced by the earthy flavors of fresh rosemary, garlic cloves, and a fragrant spice rub, this one-pan dish is as flavorful as it is fuss-free, making it ideal for family dinners or festive gatherings. Whether served sliced or shredded, the melt-in-your-mouth pork pairs beautifully with the pan drippings, ensuring every bite is packed with rich, roasted goodness. Keywords: pork shoulder roast, roasted potatoes, comfort food, easy dinner recipe, slow cooking, rosemary-flavored pork, one-pan meal.
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Recipe Information
Ingredients
- 4 pounds pork shoulder roast
- 2 pounds russet potatoes
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 6 whole garlic cloves
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 cup white wine or chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder roast dry with paper towels. Rub it generously with 1 tablespoon of olive oil, kosher salt, black pepper, paprika, and onion powder.
In a large oven-safe skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set it aside.
Peel the russet potatoes and cut them into large chunks, about 2 inches in size. Place them in a bowl and toss with 1 tablespoon of olive oil, a pinch of salt, and a few rosemary leaves.
Place the seared pork shoulder back into the skillet or roasting pan. Arrange the potatoes around the meat. Add the garlic cloves (you can leave them whole and unpeeled for a mild, roasted flavor) and fresh rosemary sprigs.
Pour 1 cup of white wine or chicken broth into the pan, ensuring there’s enough liquid to keep the roast moist during cooking.
Cover the skillet or roasting pan tightly with a lid or aluminum foil. Transfer it to the oven and roast for 2 1/2 hours.
After 2 1/2 hours, remove the lid or foil and continue roasting for another 30 minutes to allow the pork to develop a crispy, caramelized crust and the potatoes to turn golden brown.
Check the internal temperature of the pork shoulder. It should reach at least 190°F (88°C) to ensure it's tender and shreddable. If it's not quite there, return it to the oven and check again after 15 minutes.
Remove the pork shoulder and potatoes from the oven. Let the pork rest for at least 15 minutes before slicing or shredding.
Serve the pork shoulder with the roasted potatoes on the side, drizzling some of the pan drippings over both for extra flavor.
Nutrition Facts
Calories |
5844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.3 g | 520% | |
| Saturated Fat | 133.6 g | 668% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 10.7 g | ||
| Protein | 354.8 g | 710% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 10344 mg | 220% | |
*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.
