Go Back
–+ servings
A whole pork shoulder roast is set in the center of a baking dish and is surrounded by sliced potatoes, carrots, and onions.
Print Recipe
5 from 2 votes

Pork Roast

This pork roast recipe is a whole meal in one! With juicy seasoned pork shoulder slow-roasted with fresh citrus, carrots, potatoes, and herbs.
Prep Time20 minutes
Cook Time3 hours 45 minutes
Resting Time10 minutes
Total Time4 hours 15 minutes
Course: Dinner
Cuisine: American
Keyword: pork roast recipe, pork shoulder roast recipes, recipe for pork roast
Servings: 8 to 10 servings
Author: Katerina | Diethood

Ingredients

  • 4 pounds boneless pork shoulder
  • 4 tablespoons olive oil divided
  • 2 teaspoons garlic powder
  • 4 teaspoons salt divided
  • 3 teaspoons freshly ground black pepper divided
  • ¾ cup apple juice
  • ¾ cup white wine
  • ½ orange juice of
  • 2 springs fresh rosemary
  • 3 sprigs fresh thyme
  • 4 shallots peeled and cut into 1-inch chunks
  • 4 medium carrots cut into 1-inch chunks
  • 1 pound Yukon gold potatoes cut into wedges

Instructions

  • Prep. Preheat the oven to 350°F.
  • Season the pork. Pat the pork dry with paper towels and rub all over with 2 tablespoons of olive oil, garlic powder, 3 teaspoons of salt, and 1 ½ teaspoons of black pepper.
  • Sear. Heat 1 tablespoon olive oil over medium-high heat in a large heavy-bottomed skillet. Sear the pork on all sides until golden brown.
  • Assemble. Place the seared pork in a roasting pan and pour the apple juice, white wine, and orange juice over the top. Scatter the rosemary and thyme around the pork.
  • Roast. Cover the roasting pan tightly with aluminum foil and roast for 2 hours.
  • Add the veggies. In a mixing bowl, toss the shallots, carrots, and potatoes with the remaining olive oil, salt, and pepper. Uncover the roasting pan. Spoon the juices in the pan over the meat and then scatter the veggies around the pork.
  • Continue roasting. Cover the roasting pan again and roast for an additional 1 ½-2 hours or until the pork reaches an internal temperature of 145°F and the veggies are cooked through.
  • Broil (optional). If you would like your pork to have an extra crispy exterior, turn off the oven and turn on the broiler. Broil the pork for a couple of minutes to reach your desired shade of golden brown.
  • Rest. Remove the pork roast from the oven and let it rest for 15 minutes before slicing.
  • Serve. Slice the pork and serve it with the roasted veggies. You can spoon the juices from the roasting pan over the meat if you’d like.

Nutrition

Calories: 453kcal | Carbohydrates: 20g | Protein: 53g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 1314mg | Potassium: 1311mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5138IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 3mg
QR Code linking back to recipe