This Garlic Rosemary Roasted Pork Shoulder cooks slowly in the oven to make it absolutely succulent!
This Garlic Rosemary Pork Shoulder melts in your mouth. So tender and juicy, one of the easiest roasts I have ever made. A perfect Holiday dinner or Sunday supper.
Slow roasted and cooked to perfection, so tender you don’t even need a knife. I was really surprised at how fantastic this turned out. The red potatoes have that perfect creaminess to them and the carrots and onions are caramelized and sweet. Cooking until the pork reaches about 185-190 degrees ensures melt in your mouth tenderness.
I have a fantastic Slow Cooker Pulled Pork Sandwich with Chipotle Slaw recipe that is always a huge crowd pleaser.
Leaving the bone in adds extra flavor and the layer of fat helps keep the roast moist and it cooks. Here is a good tutorial for tying up your roast, it helps keep its aesthetically pleasing round shape.
Toss all the veggies together in a bowl first and add some salt and pepper to taste.
Adding the veggies after a couple hours of roasting just ensures they won’t be mushy and overcooked when the roast is done.
This pork roast is so tender you barely need a knife to cut it.
- 6-8 pound bone in pork shoulder
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 5 large carrots (peeled cut into large chunks)
- 3 pounds red potatoes (cut in half)
- 1 large onion cut into chunks
- 6 cloves garlic minced
- 2 teaspoon fresh rosemary chopped
- olive oil
- Fresh chopped parsley
- For the gravy
- 3 tablespoons flour
- 3 cups chicken stock
- salt and pepper to taste
- Preheat oven to 300 degrees
- Season pork with paprika, salt and pepper. Drizzle 1 tablespoon olive oil over roast and gently pat 3½ of the minced garlic and 1 teaspoon rosemary on roast.
- Place pork in roasting pan fat side up and roast for two hours.
- While pork is roasting add potatoes, carrots, onions, the rest of the garlic and rosemary and salt and pepper to taste in a bowl drizzle with olive oil, and mix until combined. Then pour veggies in roasting pan. Return to oven and roast 3-4 more hours. Or until 185-190 degrees
- Remove roast and veggies (leave drippings in pan) to a serving platter, cover gently with foil and let roast rest 15 minutes before carving
- For the gravy
- Place roasting pan with drippings over medium high heat and whisk in four until combined, add in chicken stock and whisk until combined. Simmer for 5-10 minutes until desired consistency. Add sat and pepper to taste.