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.