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.
Ingredients needed for roast pork shoulder
- Pork: I like to use a bone-in pork shoulder, but 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
Both cuts are from the shoulder area and are relatively economical sometimes also called a picnic shoulder. They are tougher cuts of meat and best roasted slowly or on low heat to break down the tissues which allows them to just melt in your mouth.
A large Dutch oven or deep 9x13 casserole dish at least 2 inches tall will also work. 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.
No, you don't have to tie up a bone-in roast but it does allow it to cook more evenly and keeps it held together for a nicer presentation. Here is a good tutorial for tying up your roast, it helps keep its aesthetically pleasing round shape.
Creamer potatoes can be left whole if they are in a smaller size. Make sure your potatoes are cut about the same size for even cooking. Large yukon gold or red potatoes and be cut in half and quartered.
Garlic Rosemary Roasted Pork Shoulder
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.
Yes the roast will cook much faster because it doesn't have the bone. Just use a meat thermometer to keep an eye on the temp.
Hello,
Would the cooking time be different for a boneless roast that is just over four pounds?
Thank you.
Make sure you place the roast on the middle rack. You can also tent the roast with a little foil if the garlic is getting to brown. Glad you loved it , its one of our favorites 🙂
This came out very well for me minus the minced garlic on top. How did you manage to cook this at 300 for so long without getting burnt garlic? After about 90 minutes I took the roast out to just to pick off a lot of that garlic because it tasted so bitter.
Assuming it has a bone I would check it after 2 hours you want 185-190 degrees.
How long do you cook a smaller roast (3#) ?
Fantastic Markus! I'm so happy you loved it 🙂
This came out decisions! Skin was crispy while the inside was moist and juicy. Definitely adding to my repertoire for dinner parties.
I would roast for about an hour, then add veggies and roast for 2 more hours, or until everything is tender.
How long to roast when you have a just over 3 lb roast, and when do you add vegetables. This looks awesome!