Six Hour Pork Roast
Transform your dinner table into a feast of flavor with this sumptuous Six Hour Pork Roast, a meltingly tender and juicy centerpiece that’s perfect for any occasion. Made with a slow-cooked pork shoulder seasoned with a robust blend of kosher salt, smoked paprika, garlic powder, and fresh rosemary, this recipe delivers bold, savory flavors with just a hint of sweetness from brown sugar. The pork roasts atop a bed of hearty vegetables—onions, carrots, and celery—soaking in a rich chicken or vegetable stock for six hours at low heat, ensuring fall-apart tenderness. The final touch? A quick blast in the oven for a gorgeous caramelized crust. Serve it shredded or sliced alongside the succulent roasted vegetables and pan juices, and pair it with creamy mashed potatoes or crusty bread for the ultimate comfort food experience. Perfect for holidays, Sunday dinners, or whenever you crave an unforgettable slow-cooked roast, this recipe is as simple as it is impressive!
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Recipe Information
Ingredients
- 4 lbs pork shoulder (bone-in or boneless)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp brown sugar
- 1 tbsp fresh rosemary (chopped)
- 2 tbsp olive oil
- 1 large yellow onion (sliced)
- 3 medium carrots (peeled and cut into chunks)
- 2 celery stalks (cut into pieces)
- 1 cup chicken or vegetable stock
Instructions
Preheat your oven to 275°F (135°C).
In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and fresh rosemary to create a dry rub.
Pat the pork shoulder dry with paper towels. Rub it all over with olive oil, then generously apply the dry rub, ensuring the entire surface is covered.
In a large oven-safe roasting pan or Dutch oven, spread the sliced onions, carrot chunks, and celery pieces to form a vegetable bed.
Place the seasoned pork shoulder on top of the vegetable bed.
Pour the chicken or vegetable stock into the roasting pan around the pork, ensuring it doesn't wash off the seasoning.
Cover the pan tightly with aluminum foil or a lid to seal in the moisture.
Place the pan in the oven and roast for 6 hours. Resist the urge to open the oven or uncover the pan during cooking to keep the heat and steam trapped inside.
After 6 hours, remove the foil or lid and increase the oven temperature to 375°F (190°C). Roast uncovered for an additional 20-30 minutes to develop a rich, caramelized crust on the pork.
Remove the pan from the oven and let the pork rest for 15 minutes before shredding or slicing.
Serve the tender pork with the roasted vegetables and pan juices drizzled over the top. Pair with your favorite side dishes, such as mashed potatoes or crusty bread.
Nutrition Facts
Calories |
5061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.4 g | 504% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 5922 mg | 257% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 33.5 g | ||
| Protein | 334.5 g | 669% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 6329 mg | 135% | |
*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.
