Spicy Pork Roast
Infuse your dinner table with bold flavors and irresistible aroma by serving up this Spicy Pork Roast, a soul-warming centerpiece for any occasion. Made with a succulent boneless pork shoulder, this recipe features a vibrant homemade spice rub of paprika, cayenne, smoked paprika, cumin, and oregano that gives it a perfectly balanced kick of heat. Searing the pork locks in its juices while creating a golden-brown crust, before slow-roasting in a fragrant blend of garlic, apple cider vinegar, and honey for unparalleled tenderness. Cooked low and slow for hours, this juicy, fork-tender pork is basted to perfection and finished with a sprinkle of fresh parsley. Serve alongside roasted vegetables or creamy mashed potatoes for a dazzling meal that’s sure to impress. Perfect for family gatherings or meal prepping, this flavorful pork roast is a must-try for spice lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 4 lbs boneless pork shoulder
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 1 tbsp kosher salt
- 1 tsp black pepper
- 0.5 tsp red chili flakes
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 cup chicken broth
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together paprika, cayenne pepper, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, and red chili flakes to create a spice rub.
Pat the pork shoulder dry with paper towels, then rub the spice mixture evenly over the entire surface of the pork.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the pork shoulder for 3–4 minutes on each side until it develops a golden-brown crust. Remove the pork and set it aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
Deglaze the skillet by pouring in the apple cider vinegar and scraping up any browned bits from the bottom of the pan.
Stir in the honey and chicken broth, then return the seared pork shoulder to the skillet. Spoon some of the liquid over the pork.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Roast the pork for 3.5–4 hours, basting it with the pan juices every hour. The pork is done when it easily pulls apart with a fork.
Remove the skillet from the oven and let the pork rest for 15 minutes before shredding or slicing.
Garnish with fresh parsley and serve with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 3.3 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1092 mg | 23% | |
*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.
