My Special Pork Roast

Elevate your dinner table with "My Special Pork Roast," a flavorful masterpiece that combines rich, seasoned pork shoulder with a medley of oven-roasted vegetables. This comforting recipe features a herb-packed garlic rub infused with fresh rosemary, thyme, and paprika, creating a fragrant crust that locks in juices. Caramelized onions, tender carrots, and golden potatoes complement the savory roast, while a splash of white wine adds depth to the pan gravy. Slow-roasted to perfection for irresistibly tender, fall-apart meat, this dish is ideal for family gatherings or special occasions. With minimal prep and the magic of a long roast, "My Special Pork Roast" delivers robust flavors and a restaurant-worthy experience straight from your kitchen! Perfect for keywords like "pork roast recipe," "easy pork shoulder roast," and "herb-crusted slow roast pork."

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds pork shoulder (bone-in or boneless)
• 2 tablespoons olive oil
• 5 cloves garlic cloves, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 teaspoons paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 cup chicken stock
• 0.5 cup white wine (optional)
• 1 medium yellow onion, sliced
• 3 medium carrots, peeled and chopped
• 4 medium potatoes, quartered

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the pork shoulder dry with paper towels and set aside.

Step 3

In a small bowl, mix together olive oil, minced garlic, chopped rosemary, thyme leaves, paprika, salt, and black pepper to form a paste.

Step 4

Rub the herb paste all over the pork shoulder, ensuring even coverage.

Step 5

Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a bit of olive oil if needed, and sear the pork roast on all sides until browned (about 3-4 minutes per side). Remove the pork from the pan and set aside.

Step 6

Reduce the heat to medium. Add the sliced onion to the same pan and sauté for 2-3 minutes until softened.

Step 7

Add the chicken stock and white wine (if using), scraping the bottom of the pan to deglaze and incorporate the brown bits for flavor.

Step 8

Place the chopped carrots and potatoes around the edges of the pan, making a bed for the pork roast. Set the pork back into the pan on top of the vegetables.

Step 9

Cover the pan with aluminum foil or a tight-fitting lid and transfer it to the preheated oven.

Step 10

Roast for 2.5 hours, basting the pork with pan juices every 30-45 minutes.

Step 11

Remove the foil during the last 30 minutes of roasting to allow the pork to develop a crispy crust.

Step 12

Check for doneness by ensuring the internal temperature of the pork reaches 190°F (88°C) for tender, shreddable meat. Use a meat thermometer for accuracy.

Step 13

Once cooked, remove the pork roast from the oven and let it rest, covered, for 15 minutes before slicing or shredding.

Step 14

Serve the pork roast with the roasted vegetables and pan juices spooned over the top.

Nutrition Facts

Serving size	3463.1 grams (3463.1g)

Amount per serving	% Daily Value*
Calories	5748

Total Fat 396.00g	508%
Saturated Fat 131.60g	658%
Polyunsaturated Fat 2.70g
Cholesterol 1291mg	430%
Sodium 5084mg	221%
Total Carbohydrate 186.20g	68%
Dietary Fiber 20.60g	74%
Total Sugars 20.00g
Protein 355.50g	711%

Vitamin D 0IU	0%
Calcium 454mg	35%
Iron 24mg	133%
Potassium 9346mg	199%

*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.

Source of Calories

Fat: 62.2%

Protein: 24.8%

Carbs: 13.0%