Garlic Rosemary Roasted Pork Shoulder

A slice of roasted pork on a plate with baby potatoes and roasted carrots.

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!

Course Entrees

Cuisine American

Keyword pork roast, pork shoulder

Prep Time 20

Cook Time 6

Total Time 6 20

Servings

Calories 578kcal

Author Wendie

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