Garlic Rosemary Roasted Pork Shoulder
Garlic Rosemary Roasted Pork Shoulder is super tender and juicy, with roasted potatoes and carrots for a delicious holiday meal or Sunday suppers!
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Slow-roasted and cooked to perfection, so tender you don't even need a knife. 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 like this Slow Cooker Pulled Pork.
Why this recipe works
Garlic Rosemary Pork Shoulder melts in your mouth like my One Pan Pork Tenderloin and Vegetables. So tender and juicy, leaving the bone in adds extra flavor and the layer of fat helps keep the roast moist while it cooks.
You should also try this Slow Cooker Pork Roast and Vegetables for a set-it and forget it meal!
Ingredients needed for roast pork shoulder
- Pork: I like to use a bone-in pork shoulder, but a boneless pork shoulder will also work.
- Olive oil: to coat the roast
- Paprika: Regular paprika is best.
- Salt and pepper:
- Potatoes: I like to use Yukon Gold or red potatoes.
- Carrots: Cut into large chunks.
- Onion: Sweet onion, yellow or white onions.
- Garlic: Fresh minced garlic cloves is always best.
- Fresh herbs: A combination of rosemary and thyme.
- Chicken stock: Use a low sodium chicken stock.
- Flour: This helps to thicken the gravy.
How to make this rosemary garlic pork roast
- Step 1: Tie your room temperature roast up with twine (optional)
- Step 2: In a small bowl add the olive oil, paprika, herbs, garlic salt, and pepper and mix.
- Step 3: Rub the herb mixture all over the pork shoulder evenly, place pork in a roasting pan or Dutch oven fat side up, and bake.
- Step 4: Cut the vegetables up and place in a bowl add the remaining olive oil, garlic salt, and pepper and toss.
- Step 5: Add the vegetables to the roasting pan and bake.
- Step 6: Once done remove the roast to a serving platter while the meat rests make the gravy.
- Step 7: Place the roasting pan with the pan juices over a burner (or pour into a saucepan) on medium-high heat, add in the flour, and whisk until smooth.
- Step 8: Pour in the chicken stock and whisk. Simmer until thickened.
Recipe tips for this pork roast recipe
- Adding the veggies after a few hours of roasting so they won't be mushy and overcooked when the roast is done.
- The cooking time will vary if you use a smaller roast
- Use any leftover pork shoulder to make a pork sandwich or some Pork Fried Rice.
Recipe Faq's
Garlic Rosemary Roasted Pork Shoulder
Garlic Rosemary Roasted Pork Shoulder cooks slowly in the oven to make it super tender and juicy and with roasted potatoes and carrots for a delicious holiday meal or Sunday suppers!
Equipment
Ingredients
- 6 pound bone in pork shoulder
- 4 tablespoons olive oil divided
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 6 cloves garlic minced divided
- 2 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme
- 5 large carrots peeled cut into large chunks
- 3 pounds red potatoes cut in half or quartered
- 1 large onion cut into chunks
For the gravy
- 3 tablespoons flour
- 3 cups chicken stock
- salt and pepper to taste
Instructions
- Preheat oven to 300 degrees
- Tie up your roast using cooking twine (optional see notes)
- In a small bowl add the 2 tablespoons olive oil, paprika, salt, pepper, 1/2 of the garlic, rosemary and thyme and mix until combined.
- Rube the mixture all over the pork roast.
- Place pork in roasting pan fat side up in the middle oven rack and roast uncovered for 4 hours.
- While pork is roasting, put potatoes, carrots, onions, 2 tablespoons olive oil and the rest of the garlic, sprinkle with salt and pepper and give it a toss. Remove roast from oven and add veggies to the roasting pan. Return to oven and roast 2 more hours. Or until internal temperature reaches 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 the roasting pan with drippings over medium-high heat (or pour in a saucepan) and whisk in flour, add in chicken stock and whisk until combined. Simmer for 5-10 minutes until desired consistency. Add salt and pepper to taste.
Notes
I like to use a bone-in pork shoulder, but you can use a boneless pork shoulder.
A large Dutch oven or deep 9x13 casserole dish at least 2 inches tall will also work, a rack isn't required.
The cooking time will vary if you use a smaller roast
Make sure your potatoes are cut about the same size for even cooking. Creamer potatoes can be left whole if they are a smaller size. Large yukon gold or red potatoes and be cut in half and quartered.
Use a digital meat thermometer to know when the internal temperature reaches at least 180 degrees.
Nutrition
Serving: 1gCalories: 578kcalCarbohydrates: 44gProtein: 113gFat: 100gSaturated Fat: 36gPolyunsaturated Fat: 55gCholesterol: 121mgSodium: 411mgFiber: 5gSugar: 6g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
This looks So delicious. thank you.
Yay so happy you loved it GinGer 🙂
Thank you Wendie. This was FABULOUS. THANK YOU AGAIN.
I don't use a rack just the roasting pan.
Do you out the veggies in the drippings or on the rack w the roast?
You can make it in a crock pot I recommend searing the roast first. In order to get the gravy texture you'd have to do that on the stove.
Can I make this in a crockpot? I love this recipe but I have a half boneless pork roast and I need to use the crockpot or instaPot. I would need to adjust timing down. What would you suggest?
Yay Michelle, so happy you loved it 🙂
I love this recipe and wouldn't change a thing...delicious