Wednesday, July 24, 2024
HomeDietPork Roast Recipe | Diethood

Pork Roast Recipe | Diethood

This pork roast recipe is a whole meal in one! Juicy pork shoulder is seasoned with fresh citrus and herbs and slow-roasted in the same pan with carrots, potatoes, and onions. You won’t believe how juicy it turns out.

A whole pork shoulder roast is set in the center of a baking dish, surrounded by sliced potatoes, carrots, and shallots.


When I’m not making a Guinness beef stew or cozy pot roast on the weekend, you can bet this easy pork roast is in the oven. It’s one of my favorite Sunday roast recipes! Juicy boneless pork shoulder is seared and then slow-roasted in citrusy cooking juices alongside tender vegetables and herbs. After a while, the meat gets so tender that it cuts like butter, and the roasted veggies soak up all the flavor in the pan. It’s an all-in-one meal that leaves most of the work to my oven!

Why You’ll Love This Easy Pork Roast Recipe

  • Low and slow. I cook this pork roast the old-fashioned way: long and low in the oven so that the inside becomes meltingly tender while the outside crisps up in the heat. When all’s said and done, the pork is super juicy and the veggies get perfectly roasted.
  • Dinner made easy. I love recipes like my slow cooker pot roast, honey garlic roast pork tenderloin, and this easy pork roast, where the meat and a side of vegetables are cooked all at the same time.
  • Great for leftovers. This pork roast recipe makes enough to feed a small army, so we always have leftovers. Luckily, it’s easy to freeze or keep in the fridge for tasty lunches and meals later on. Roast pork sandwiches, anyone?
Pork roast ingredients with text labels overlaying each ingredient.

Ingredients You’ll Need

It doesn’t take much to turn a humble pork shoulder into a succulent, juicy roast dinner. But, there are a few key ingredients, which I’ll cover below. Scroll to the recipe card after the post for a printable list with the full amounts.

  • Pork Shoulder – I use boneless pork shoulder (see below).
  • Olive Oil – Rubbing the pork with a good-quality cooking oil, like olive oil, helps the outside brown up nicely in the heat.
  • Seasonings – Garlic powder, salt, and pepper.
  • Apple Juice – Apples and pork are a match made in culinary heaven. You can use regular apple juice, or I sometimes take inspiration from my apple cider-braised pork shoulder and use fresh apple cider when it’s in season.
  • White Wine – I like Chardonnay or Pinot Grigio, but any dry white wine works. You can also use sherry, or replace the wine with chicken broth if you’d rather cook without alcohol.
  • Fresh Orange – Juice ½ of an orange.
  • Herbs – Fresh rosemary and thyme sprigs.
  • Roasting Vegetables – My favorites for this recipe are chopped shallots, carrots, and Yukon gold potatoes. You can use any vegetables with similar roasting times. Other good options are butternut squash, acorn squash, and beets. 

Should I Use Bone-In or Boneless Pork?

I use a boneless pork shoulder, but you can make a bone-in pork shoulder roast if you prefer. Everything else in the recipe stays the same; just remember that bone-in pork takes longer to cook. Budget your roasting times accordingly, and only add the vegetables in the last 1-2 hours of cooking.

How to Cook a Pork Roast in the Oven

Slow roasting is the best way to bring out the juiciness and flavor in a hefty pork shoulder. Here’s how to get this pork roast with vegetables seasoned and in the oven in just a few easy steps:

  1. Prepare the pork. First, rub the pork shoulder all over with olive oil and season with garlic powder, salt, and pepper. Before you get it into the oven, quickly brown the pork in a skillet.
  2. Assemble. Nestle your seared pork shoulder into a roasting pan and pour over the wine and apple juice. Squeeze an orange half over top, and add the herbs.
  3. Roast. Roast the pork in a 350ºF oven under foil. Around the 2-hour mark, add your veggies. Cover the roast again, and return it to the oven for another 1 ½-2 hours.
  4. Rest. Once your pork roast is out of the oven, you’ll want to let it rest for 15 minutes or so before you slice it. Don’t skip this step! Just like cooking chicken or steak, resting lets all the juices redistribute throughout the meat for extra succulent slices.
  5. Serve. Serve your pork with a side of roasted veggies, drizzled with pan juices. See below for more ideas!

Crispy Pork Skin

As a final step before removing the pork roast from the oven, I like to remove the foil, switch on the broiler, and let the pork sizzle under the heat for a couple of minutes. It crisps up the pork rind and gets the top a deep golden brown. Optional, but very recommended!

Close-up of a pork shoulder roast surrounded by roasted vegetables in a baking dish.

How Long Should a Pork Roast Be Cooked?

The exact roasting times will vary depending on the size of your pork roast. For this recipe, I use a 4-pound boneless pork shoulder, and the total roasting time comes to about 3 ½ to 4 hours at 350ºF. You may need to adjust the cooking time if you’re using a smaller pork shoulder. 

The easiest way to tell if your pork is cooked is to check it using an instant-read thermometer. Pork roast is done when the internal temperature reaches 145ºF.

More Tips for Perfect Roast Pork

  • Pat the pork dry. Use paper towels to pat dry the pork before you add the seasoning rub. It helps the spices stick better.
  • Don’t skip the sear. Giving the pork shoulder a hot, quick sear in a skillet before roasting locks in all the flavors and helps the outside roast up nice and brown. 
  • Roast under foil. Cook the pork roast under foil right up until you’re ready to broil the top. This keeps the meat from drying out in the low and slow heat.
  • Remember to baste. I like to baste the pork with some of the juices at the halfway mark when I add the vegetables to the pan. A little flavor boost never hurts!
  • Let it rest. Always allow the meat to rest after cooking and before slicing so the juices can redistribute evenly, making your pork as juicy as possible.
  • Use your favorite herbs and spices. The best way to mix up this recipe is by playing around with different seasonings. Some tasty options I’ve tried are onion powder, dried herbs like dried oregano or dried thyme, ground mustard, paprika, etc.
An overhead view shows pork roast slices served with roasted vegetables on a dinner plate, next to a second plate and a yellow cloth napkin.

Serving Suggestions

This juicy pork roast with vegetables is a meal-in-one, perfect for cozy Sundays at home. I love to let the pork roast slowly all day, then serve it with the carrots and potatoes, smothered in pan drippings. If I feel like something extra, I’ll make a pan of buttery apple stuffing or a crunchy kale salad to serve on the side. And I’ll never say no to a sneaky basket of homemade orange-glazed dinner rolls!

Storing and Reheating Leftover Roast

  • Refrigerate. Store the pork roast and vegetables together or separately in an airtight container in the fridge for up to 3-4 days.
  • Reheat. We like to use roast pork leftovers in sandwiches and wraps in the following days. Otherwise, the pork and veggies can be quickly reheated in the microwave, or you can warm everything in the oven under foil until hot throughout.
  • Freeze. Leftover pork can be frozen for up to 3 months. I don’t recommend freezing the veggies, though. Defrost the pork roast in the fridge before reheating and serving.
Slices of roasted pork placed next to roasted carrots, potatoes, and shallots, garnished with lemon wedges and served on a stoneware dinner plate.

More Pork Recipes

Pin this now to find it later

Pin It

  • 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 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.

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

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.



Please enter your comment!
Please enter your name here

Most Popular

Recent Comments