Tender Pork Roast
Experience ultimate comfort food with this Tender Pork Roast recipe, a hearty and flavor-packed dish that's perfect for family dinners or special occasions. Featuring a succulent four-pound boneless pork shoulder roast seasoned with a savory blend of garlic, onion powder, thyme, and paprika, this roast is slow-cooked to perfection in a Dutch oven for fall-apart tenderness. Searing the pork before slow roasting creates a golden, flavorful crust, while hearty vegetables like carrots, yellow potatoes, and onions soak up the rich chicken broth for a mouthwatering side. With minimal prep time and a low-and-slow cooking method, this one-pot meal is as satisfying to make as it is to eat. Serve it fresh from the oven, garnished with chopped parsley for a bright, fresh finish. Perfect for cozy nights or Sunday suppers, this easy-to-follow recipe is sure to become a family favorite. Keywords: tender pork roast, slow-cooked pork, easy pork recipe, one-pot dinner, comfort food, roasted vegetables.
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Recipe Information
Ingredients
- 4 pounds boneless pork shoulder roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup chicken broth
- 4 cloves whole garlic cloves, peeled
- 2 cups carrots, chopped
- 2 cups yellow potatoes, quartered
- 1 medium yellow onion, sliced
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork shoulder roast dry with paper towels. This will help the seasoning adhere and ensure better browning.
In a small bowl, mix together the kosher salt, ground black pepper, garlic powder, onion powder, dried thyme, and paprika to create a spice rub.
Rub the spice mixture all over the pork, ensuring it is evenly coated on all sides.
Heat the olive oil in a large, oven-safe Dutch oven or skillet over medium-high heat. Once hot, sear the pork roast on all sides until golden brown, about 2-3 minutes per side. Remove the roast and set it aside.
In the same pan, add the whole garlic cloves, carrots, potatoes, and onion. Sauté for 2-3 minutes until the vegetables start to soften slightly.
Return the pork roast to the Dutch oven, nestling it among the vegetables. Pour the chicken broth into the pot, ensuring the liquid comes about 1 inch up the sides of the roast.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 3.5 to 4 hours, or until the pork is tender and easily pulls apart with a fork.
Remove the Dutch oven from the oven and let the roast rest for 10-15 minutes before serving.
Slice or shred the pork and serve with the roasted vegetables. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
5415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.7 g | 503% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 27.7 g | ||
| Protein | 346.6 g | 693% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 8769 mg | 187% | |
*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.
