Old Fashioned Pork Roast

Transport yourself to the heart of cozy, homestyle cooking with this Old Fashioned Pork Roast recipe, a timeless classic perfect for family dinners. Featuring a tender, slow-roasted pork shoulder infused with a fragrant garlic-herb paste made from fresh rosemary, thyme, and paprika, this dish is as flavorful as it is comforting. Nestled atop a bed of hearty vegetables like carrots, celery, and onion, the pork roasts gently in a savory broth until it’s fork-tender and irresistibly juicy. With minimal prep time and a long, slow roast for maximum flavor, this dish guarantees melt-in-your-mouth perfection every time. Garnish with the strained pan juices as a delicious gravy and serve alongside the tender roasted vegetables for a satisfying meal that feels like a warm hug on a plate. Perfect for Sunday suppers or holiday feasts, this traditional pork roast recipe will quickly become a favorite at your table.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 lbs Pork shoulder roast (bone-in or boneless)
• 4 Garlic cloves, minced
• 2 tbsp Fresh rosemary, chopped
• 1 tbsp Fresh thyme, chopped
• 1 tsp Paprika
• 2 tsp Kosher salt
• 1 tsp Black pepper, freshly ground
• 2 tbsp Olive oil
• 1 Yellow onion, quartered
• 3 Carrots, peeled and cut into chunks
• 2 Celery stalks, cut into chunks
• 1.5 cups Chicken or vegetable stock

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the pork shoulder roast dry with paper towels and score the fat cap (if present) with a sharp knife in a crosshatch pattern.

Step 3

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

Step 4

Rub the garlic-herb paste all over the pork roast, ensuring it gets into the scored grooves and all sides are coated evenly.

Step 5

In a large oven-safe roasting pan or Dutch oven, arrange the onion, carrots, and celery on the bottom to create a bed for the pork.

Step 6

Place the pork roast on top of the vegetables, fat side up.

Step 7

Pour the chicken or vegetable stock into the pan, ensuring the liquid reaches about 1 inch up the sides of the pork.

Step 8

Cover the pan tightly with aluminum foil or a lid, and place it in the preheated oven.

Step 9

Roast for 3.5 to 4 hours, or until the pork is fork-tender and the internal temperature reads 195°F (90°C). Baste the pork with the pan juices occasionally during the last hour of cooking.

Step 10

Remove the foil for the last 30 minutes of cooking to allow the pork to brown on top. If needed, broil for an additional 2-3 minutes for extra crispness.

Step 11

Transfer the pork to a cutting board and let it rest for 15 minutes before slicing or shredding.

Step 12

Meanwhile, strain the pan juices and serve them as gravy alongside the roast and vegetables.

Step 13

Serve the pork roast with the roasted vegetables and gravy for a comforting meal.

Nutrition Facts

Serving size	2836.5 grams (2836.5g)

Amount per serving	% Daily Value*
Calories	4991

Total Fat 369.50g	474%
Saturated Fat 128.10g	640%
Polyunsaturated Fat 2.70g
Cholesterol 1270mg	423%
Sodium 3970mg	173%
Total Carbohydrate 54.40g	20%
Dietary Fiber 15.80g	56%
Total Sugars 23.40g
Protein 348.20g	696%

Vitamin D 127IU	635%
Calcium 458mg	35%
Iron 18mg	99%
Potassium 6753mg	144%

*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: 67.4%

Protein: 28.2%

Carbs: 4.4%