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.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the pork roast dry with paper towels and set it aside.

Step 3

In a small bowl, combine minced garlic, olive oil, salt, black pepper, paprika, dried thyme, and brown sugar to create a seasoning paste.

Step 4

Rub the seasoning paste generously over the entire pork roast, ensuring even coverage.

Step 5

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.

Step 6

Remove the pork from the skillet and set it aside temporarily.

Step 7

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.

Step 8

Return the pork roast to the skillet, spooning some of the liquid over the top. Add the fresh rosemary sprigs if desired.

Step 9

Cover the Dutch oven or skillet with a lid or aluminum foil and transfer it to the preheated oven.

Step 10

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.

Step 11

Remove the pork from the oven and let it rest, covered, for 15 minutes.

Step 12

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

Serving size	2188.5 grams (2188.5g)

Amount per serving	% Daily Value*
Calories	4972

Total Fat 397.80g	510%
Saturated Fat 131.50g	658%
Polyunsaturated Fat 2.70g
Cholesterol 1270mg	423%
Sodium 6191mg	269%
Total Carbohydrate 26.80g	10%
Dietary Fiber 2.30g	8%
Total Sugars 18.30g
Protein 329.60g	659%

Vitamin D 0IU	0%
Calcium 253mg	19%
Iron 17mg	94%
Potassium 5125mg	109%

*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: 71.5%

Protein: 26.3%

Carbs: 2.1%