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. This Cuisinart 16-inch Roaster with Rack works perfectly, I also use it to roast my Root Beer Glazed Spiral Ham for Easter every year.
Leaving the bone in adds extra flavor and the layer of fat helps keep the roast moist while 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 of hours of roasting just ensures they won't be mushy and overcooked when the roast is done.
I have a fantastic Slow Cooker Pulled Pork Sandwich with Chipotle Slaw recipe that is always a huge crowd-pleaser.
Garlic Rosemary Roasted Pork Shoulder
This Garlic Rosemary Roasted Pork Shoulder cooks slowly in the oven to make it absolutely succulent!
Ingredients
- 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
Instructions
- Preheat oven to 300 degrees
- Season pork with paprika, salt, and pepper. Drizzle 1 tablespoon olive oil over roast and gently pat 1/2 of the minced garlic and 1 teaspoon rosemary on the roast.
- Place pork in roasting pan fat side up in the middle oven rack and roast uncovered for 2 hours.
- 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
- 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 and whisk in flour until combined, add in chicken stock and whisk until combined. Simmer for 5-10 minutes until desired consistency. Add salt and pepper to taste.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 678Total Fat 100gSaturated Fat 36gTrans Fat 0gUnsaturated Fat 55gCholesterol 121mgSodium 411mgCarbohydrates 44gFiber 5gSugar 6gProtein 113g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
No, I haven't Melody.
Have you tried to translate this to an InstaPot or pressure cooker recipe?
Yes its just for garnish 🙂
Directions don’t say what to do with parsley. My guess is to place on roast after it’s been cooked and standing after 15 min ?
I just place it in the pan. But you could use a rack if you want to. Hope this helps Laura 🙂
Does it sit on the bottom of the pan or on a rack?
Uncovered linda 🙂
Hi. Is this to be covered or uncovered while cooking? Thanks
Yes Christine, The roast cooks for a total of 5-6 hours. I like to add the potatoes and veggies after a couple hours of cooking to ensure they don't get to mushy. Hope this helps 🙂
Not sure of the wording on the Roast Pork recipe...are veggies added after the pork has cooked for 2 hours?