Tenderest Pork Roast Ever
Achieve culinary perfection with the *Tenderest Pork Roast Ever*, a melt-in-your-mouth dish infused with bold flavors and a flawlessly tender texture. This recipe transforms a humble pork shoulder roast into a showstopping centerpiece, thanks to a savory rub made from garlic, paprika, dried thyme, and brown sugar, balanced with a tangy blend of Dijon mustard and apple cider vinegar. Searing the roast locks in the juices, while slow-roasting it in a Dutch oven creates a luscious, fork-tender result. The addition of rosemary and deeply flavorful pan juices elevate this dish to gourmet status. Perfect for family dinners or special occasions, this hearty roast pairs beautifully with roasted vegetables or creamy mashed potatoes, offering a classic and comforting meal everyone will savor. With minimal prep and a low-and-slow cooking method, it’s an easy way to impress with maximum flavor.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder roast (boneless or bone-in)
- 4 pieces Garlic cloves, minced
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 tablespoons Brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 cup Chicken or pork stock
- 2 pieces Fresh rosemary sprigs (optional)
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork roast dry with paper towels and set it aside.
In a small bowl, combine minced garlic, olive oil, salt, black pepper, paprika, dried thyme, and brown sugar to create a seasoning paste.
Rub the seasoning paste generously over the entire pork roast, ensuring even coverage.
In a large oven-safe Dutch oven or skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork roast on all sides until deeply browned, about 3-4 minutes per side.
Remove the pork from the skillet and set it aside temporarily.
Deglaze the skillet by adding the Dijon mustard, apple cider vinegar, and chicken or pork stock. Scrape up any browned bits from the bottom of the pan using a wooden spoon.
Return the pork roast to the skillet, spooning some of the liquid over the top. Add the fresh rosemary sprigs if desired.
Cover the Dutch oven or skillet with a lid or aluminum foil and transfer it to the preheated oven.
Roast the pork for 3-3.5 hours, basting it with pan juices every 45 minutes. The pork is done when it reaches an internal temperature of 195°F (90°C) and is tender enough to pull apart with a fork.
Remove the pork from the oven and let it rest, covered, for 15 minutes.
Slice or shred the pork and serve with the pan juices drizzled over the top. Pair with your favorite sides like roasted vegetables or mashed potatoes for a complete, hearty meal.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 4.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 888 mg | 19% | |
*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.
