Garlic Rosemary Roasted Pork Shoulder
Serves: 6-8
  • 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 or quartered)
  • 1 large onion cut into chunks
  • 6 cloves garlic minced
  • 2 teaspoon fresh rosemary chopped
  • olive oil
  • Fresh chopped parsley for garnish
  • For the gravy
  • 3 tablespoons flour
  • 3 cups chicken stock
  • salt and pepper to taste
  1. Preheat oven to 300 degrees
  2. Season pork with paprika, salt and pepper. Drizzle 1 tablespoon olive oil over roast and gently pat ½ of the minced garlic and 1 teaspoon rosemary on roast.
  3. Place pork in roasting pan fat side up and roast for 2 hours.
  4. While pork is roasting, put potatoes, carrots, onions, the rest of the garlic, rosemary add salt and pepper to taste in a bowl drizzle with olive oil, and give it a good toss. Remove roast from oven and add veggies to the roasting pan. Return to oven and roast 3-4 more hours. Or until 185-190 degrees
  5. Remove roast and veggies (leave drippings in pan) to a serving platter, cover gently with foil and let roast rest 15 minutes before carving
  6. For the gravy
  7. Place roasting pan with drippings over medium high heat and whisk in flour until combined, add in chicken stock and whisk until combined. Simmer for 5-10 minutes until desired consistency. Add sat and pepper to taste.
Recipe by Butter Your Biscuit at