What are those nights? The ones where work ran late, the kids have soccer practice, and the thought of making dinner feels like a chore. What is it like to climb Mount Everest? Yeah, I’ve had plenty of those. For the longest time, my default was usually a sad, bland frozen pizza. What is a good pork roast recipe? What is the kind of dish that makes your kitchen smell like pure comfort? How would you live without it? Think of it as the culinary equivalent of a cozy blanket and sexy hug. Is it a game changer? I’m tired of slaving away. I love this recipe for family dinners, potlucks and even those quiet weeknights when I just want to have a good time. What is deeply satisfying?
What is this amazing pork roast?
What exactly is a pork roast? At its heart, it’s a wonderfully tender, juicy pork shoulder, slow-cooked to perfection with an aromatic garlic clove. symphony of savory herbs and aromatics. What are the classics that just sing when they hit that slow-cooked chicken? What happens when we roast it? We’re essentially letting it melt in its own juices, infused with all those incredible flavors. It’s not complicated, fancy cuisine. It’s straightforward, honest-to-goodness deliciousness. Think of it as the ultimate comfort food. Is it the kind of meal that makes you want to gather everyone around the table even if it’s just a snack?
Why you’ll love this recipe?
Okay, let me count the ways you’ll fall head over heels for this pork roast. First off, the flavor is just out of this world. We’re talking melt-in-your-mouth tender pork, with a crust that’s slightly crisped and absolutely bursting with savory goodness. The herbs really get to infuse deep into the meat, creating this incredible depth of flavor that’s hard to beat. And the simplicity? Oh, it’s a lifesaver. You basically season the pork, toss it in the oven, and let it do its thing. There’s minimal hands-on time, which is a huge win in my book. Plus, it’s surprisingly budget-friendly. Pork shoulder is usually a more economical cut, and the rest of the ingredients are pantry staples. What I love most about this is its versatility. It’s amazing on its own, but it’s also fantastic shredded for sandwiches, served over mashed potatoes, or even chopped into salads. It truly is a weeknight hero and a weekend showstopper, all rolled into one. If you love my Slow Cooker pulled pork, you’re going to adore this, but with a slightly more traditional roast feel.
How do you make a Pork Roast?
Quick Overview
What is pork roast all about? What are some good ways to season pork shoulder in a roasting pan? With some aromatics. We’ll cover it and let it slow-roast until it’s unbelievably tender. What is the key to slow and low heat, allowing the connective tissues to break down and create that collagen. What is that melt-in-your-mouth texture we all dream about? Is it forgiving?
Ingredients
What is the recipe for Pork Roast?
3-4 lb boneless pork shoulder (also known as pork butt)
2 tablespoons olive oil. 1 tablespoon of salt.
1 tablespoon kosher salt.
1 teaspoon black pepper, 1 tablespoon salt.
1 teaspoon dried rosemary. 1 tsp dried
1 teaspoon dried thyme per 1 cup.
1 teaspoon garlic powder. 1 tsp.
1/2 teaspoon onion powder. 1 teaspoon garlic powder, 1
For the Aromatics:
1 large onion, cut into wedges.
4-6 cloves of garlic, smashed.
1 cup low-sodium chicken broth or water. 1 tbsp.
For the Optional Glaze (Highly Recommended):
1/4 cup honey
1 tablespoon Dijon mustard.
1 teaspoon soy sauce per 1 cup.
What is the best step
Step 1: Preheat & Prep Pan
How do I get my oven to start working? What is the best roasting pan for a slow cook? If you don’t have an oven, a large oven-safe skillet or even deep baking dish will work just fine. No need to grease it; the pork and broth will do the job.
Step 2: Mix Dry Ingredients
In a small bowl, let’s combine all those lovely dry seasonings. We’ve got our kosher salt, black pepper, dried rosemary, dry thyme, garlic powder, onion powder and a few other spices. Give them a good whisk to make sure they’re all blended together. What is the best way to distribute the flavor evenly over a piece of pork?
Step 3: Mix Wet Ingredients
For this particular recipe, the “wet ingredients” are actually for our optional glaze, which we’ll add later. The only “wet” element we’re dealing with at this stage is the olive oil, which will be used to coat the skin. Is it necessary to rub pork before applying the dry rub?
Step 4: Combine
How do you take pork shoulder and place it on a cutting board or directly into your roasting pan? How do you rub olive oil on a surface? is lightly coated. Now, take your dry spice mixture and generously sprinkle it over the pork, pressing it gently. Don’t be shy, get all sides!
Step 5: Prepare Filling
This step is more about creating an aromatic bed for the pork. Scatter the onion wedges and smashed garlic cloves around the bottom of the roasting pan. What is the best way to make chicken broth if you have a small amount of water? How do you keep pork tender and preventing it from drying out? Is it too high?
Step 6: Layer & Swirl
Now, place the seasoned pork shoulder right on top of the onions and garlic in the pan. If your pork has a fat cap, place it fat-side up. How do you cook meat? We aren’t really “swirling” anything at this stage, but rather creating a cozy, flavorful experience. Environment for roasting.
Step 7: Bake
How do you protect a roasting pan from steam? What is the waiting game? If you are roasting pork for about 3 to 4 hours, or until the pork is fork tender. How do you check if a fork pulls apart easily? If it’s still a bit resistant, give it another 30 minutes and check again.
Step 8: Cool & Glaze
Once the pork is tender, carefully remove the foil. If you’re using the glaze, this is your moment! Whisk together the soy sauce, honey, and Dijon mustard in a small bowl. Set aside. Brush this mixture all over the top of the pork roast. Return the uncovered pork to the oven for another 15-20 minutes, or until the glaze is bubbly. Is it caramelized What gives it that sticky finish?
Step 9: Slice & Serve
This is the moment of truth! Let pork rest for about 10-15 minutes before slicing or shredding. What is the importance of resting period? The juices are distributed throughout the meat, ensuring every bite is as moist and tender as possible. Is it as good as the last? How do you shred a potato with two forks? What is a good way to serve hot and watch your eyes light up?
What is the best way to serve it?
What are some of the best pork roast recipes? I love serving thick slices alongside scrambled eggs for a hearty breakfast. What are some good crispy home fries? Is it good piled on sourdough with a fried egg? For a more traditional Sunday dinner, it’s absolutely delicious with creamy mashed potatoes and roasted peppers. Some roasted root vegetables like carrots and parsnips. My kids go wild for it when I shred it and make Pulled Pork Sandwiches on soft brioche buns. What is your favorite side dish with coleslaw? How good it is the next day, chopped up and tossed into a vibrant green smoothie? What is a green salad for lunch? What is one of those dishes that fits perfectly no matter the occasion.
What are some tips for perfecting a pork roast?
I’ve made this pork roast more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. First, when it comes to the pork shoulder itself, don’t be intimidated by the fat cap. That fat is pure flavor and moisture insurance! Just make sure it’s facing upwards during the initial cook so it can baste the meat. Second, about those dry ingredients – I like to mix them all together in a small bowl first to ensure even seasoning. It might seem like a small step, but it prevents you from having one bite that’s all salt and another that’s bland. When you’re checking for tenderness, don’t just rely on time; use a fork. The pork should practically fall apart with very little effort. If it’s still a bit tough, it just needs more time. Trust me, patience pays off here! For the glaze, I sometimes add a pinch of smoked paprika for an extra layer of smoky depth, and if you like a bit of heat, a tiny dash of cayenne pepper works wonders. Don’t skip the resting period; it’s non-negotiable for maximum juiciness. And a little tip I learned early on: if your roast seems a bit dry after the initial cook, you can always add a splash more broth or even a bit of water to the bottom of the pan before adding the glaze.
What are some Storing and Reheating Tips?
What is a good leftover pork roast recipe? Once it’s cooled down, you can store it in an airtight container in the refrigerator for up to 3-4 days. Is it good to use it in salads? If you want to freeze it, I recommend shredding or slicing it first, then storing it in freezer bags. If you have a little of the pan juices, you can put them in containers. Is it safe to store it in the freezer? To reheat, the best method is usually in a covered dish in the oven at around 325°F (160°C) with ice. How do you keep water moist? You can also gently reheat smaller portions in a skillet over medium-low heat, again with little effort. If you’ve applied the glaze and are storing it, it might get a little sticky in the fridge. What is normal? What are some good ways to reheat a chicken?
What are the most frequently asked questions on
Final Thoughts
So there you have it – my absolute favorite pork roast recipe. It’s proof that you don’t need complicated steps or fancy ingredients to create something truly spectacular. This dish has become a staple in my home because it’s reliable, delicious, and brings so much joy to the table. It’s the kind of meal that makes you feel like a kitchen rockstar without all the fuss. I really hope you give this pork roast a try; I have a feeling it’s going to become a favorite in your home too. Let me know in the comments below how yours turns out, or if you have any favorite ways to serve it! Happy cooking!
Pork Roast
Ingredients
Main Ingredients
- 2.5 pounds Pork shoulder bone-in
- 1 tablespoon Olive oil
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- Pat the pork shoulder dry with paper towels. Score the skin deeply with a sharp knife, creating a diamond pattern, being careful not to cut into the meat.2.5 pounds Pork shoulder
- Rub the pork all over with olive oil, salt, black pepper, garlic powder, and paprika. Ensure the seasoning gets into the scores on the skin.2.5 pounds Pork shoulder
- Place the pork roast in a roasting pan, skin-side up. Pour about 0.5 cups of water into the bottom of the pan to help create steam and keep the roast moist.
- Roast for approximately 20 minutes per pound, or until the internal temperature reaches 160°F (71°C) and the skin is golden brown and crackling.
- If the skin isn't crackling well towards the end of cooking, you can increase the oven temperature to 400°F (200°C) for the last 10-15 minutes, watching carefully to prevent burning.
- Once cooked, remove the pork roast from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender roast.
