Sunday Pork Roast Recipe

I’m excited to share my Best Pork Roast Recipe that lays out simple oven braising plus slow cooker and Instant Pot options so you can feed the whole family for Sunday dinner.

I’m drawn to recipes that feel like they’ve got secrets but won’t fuss you all day. This Sunday Pork Roast reads like the Best Pork Roast Recipe you swear you remember, and somehow has the honest comfort of a Pork Pot Roast without feeling heavy handed.

I use boneless pork shoulder with a few sprigs of rosemary, and the results are messy in the best way: browned edges, melting fat, and that slow cooked depth that makes everyone linger at the table. It’s the kind of dish that makes people ask for seconds before the plates are even cleared.

Ingredients

• Pork shoulder: rich in protein and fat, melts into tender, savory bites, great for leftovers
• Onion: adds sweetness and depth, provides fiber and antioxidants, helps build stew base
• Garlic: pungent, gives umami and aroma, may boost immunity, low calories
• Carrots: add natural sweetness, beta carotene and fiber, brighten flavor and texture
• Potatoes: starchy comfort, carbs for energy, soak up cooking juices and add body
• Rosemary and thyme: piney and earthy herbs, fragrant oils that lift savory notes
• Chicken broth: mild savory liquid, adds depth and moisture without weighing the dish down
• Tomato paste: concentrated umami and acidity, deepens sauce, a little goes a long way

Ingredient Quantities

• 3 to 4 lb boneless pork shoulder or pork butt (about 1.5 to 2 kg)
• 2 tsp kosher salt plus more for seasoning
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil or neutral vegetable oil
• 1 large yellow onion (about 8 oz)
• 4 garlic cloves
• 3 medium carrots
• 2 celery stalks
• 1 lb baby potatoes or 3 to 4 medium potatoes
• 1 1/2 to 2 cups low sodium chicken broth or beef broth
• 1/2 cup dry white wine or apple cider (optional)
• 2 tbsp tomato paste (optional)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar or honey (optional)
• 2 sprigs fresh rosemary or 1 tsp dried rosemary
• 4 sprigs fresh thyme or 1 tsp dried thyme
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp cornstarch (for gravy slurry, optional)
• 2 tbsp unsalted butter (optional)

How to Make this

1. Preheat oven to 325 F (163 C) if you’re braising in the oven. Pat the 3 to 4 lb pork shoulder dry, then rub all over with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder and 1 tsp onion powder; let sit 15 minutes while you prep veggies.

2. Heat 2 tbsp olive oil in a heavy Dutch oven or large skillet over medium high heat, sear the pork on all sides until deeply browned, 3 to 4 minutes per side, then remove to a plate.

3. Lower heat to medium, add the chopped large yellow onion, 3 chopped carrots and 2 chopped celery stalks, season lightly with extra kosher salt, and cook until softened, about 5 to 7 minutes. Stir in 4 minced garlic cloves and 2 tbsp tomato paste if using, cook 1 minute.

4. Deglaze the pan with 1/2 cup dry white wine or apple cider if using, scraping up brown bits, then add 1 1/2 to 2 cups low sodium chicken or beef broth, 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, and 1 tbsp brown sugar or honey if you want a touch of sweetness. Add 2 sprigs fresh rosemary or 1 tsp dried rosemary, 4 sprigs fresh thyme or 1 tsp dried thyme, and 2 bay leaves.

5. Return the pork to the pot and tuck 1 lb baby potatoes or 3 to 4 quartered medium potatoes around it. Bring to a gentle simmer, then choose your cooking method: cover and roast in the oven 2 1/2 to 3 1/2 hours until fork tender; or transfer everything to a slow cooker and cook low 6 to 8 hours or high 3 to 4 hours; or use an Instant Pot – sear in the pot, add liquids and veggies, seal and pressure cook on high for about 60 minutes for a 3 to 4 lb shoulder with a natural release for 10 to 15 minutes.

6. When pork is tender remove it to a cutting board, tent with foil and rest 10 to 15 minutes. Remove and discard bay leaves and woody rosemary stems.

7. Skim excess fat from the cooking liquid, then make a gravy: bring the liquid to a simmer and whisk in a cornstarch slurry made from 1 tbsp cornstarch mixed with cold water until thickened, or simply simmer to reduce for a thicker sauce.

8. Finish the gravy with 2 tbsp unsalted butter if you like a glossy rich sauce, taste and adjust with more kosher salt, black pepper or a pinch more brown sugar if needed.

9. Shred or slice the pork, serve with the carrots, celery, onions and potatoes and spoon the gravy over everything. Sprinkle a little extra fresh thyme or chopped parsley if you have it, and enjoy a cozy Sunday dinner.

Equipment Needed

1. Dutch oven or large heavy oven safe skillet for searing and braising
2. Chef’s knife
3. Cutting board
4. Tongs
5. Wooden spoon or heatproof spatula for stirring and scraping
6. Measuring cups and measuring spoons
7. Instant read thermometer to check doneness
8. Small bowl and whisk for the cornstarch slurry

FAQ

Sunday Pork Roast Recipe Substitutions and Variations

• Pork shoulder: If you only have pork loin use that but it’s much leaner so shorten the roast time and watch for 145 F doneness, or swap in beef chuck for a richer, braise-friendly option and keep the same cooking time.
• Low sodium broth: Use vegetable broth 1 to 1, or plain water plus a bouillon cube or paste (taste and adjust salt) if you’re out of stock.
• Dry white wine or apple cider: Replace with the same amount of broth plus 1 tbsp white wine vinegar or lemon juice for brightness, or use apple juice if you want a sweeter finish.
• Baby potatoes: Swap for sweet potatoes or parsnips, same volume, just check tenderness toward the end since sweetness and texture change and you might skip the added sugar.

Pro Tips

1) Salt and dry the shoulder ahead of time, let it sit at room temp for a bit so the salt starts to work. Pat it very dry before searing, otherwise you’ll steam not brown, and dont trim off too much fat or you lose flavor.

2) Get a real crust by not crowding the pan, sear in batches if you have to. Those brown bits stuck to the bottom are gold, scrape them up with wine, cider or a little broth right after searing — that adds way more depth than just dumping everything in cold.

3) Think about veggie timing and cut size. Big chunks of carrots and potatoes can survive long cooks, small pieces wont, so add tender veg late in the cook or keep them larger so they dont turn to mush. Also tuck firmer veggies under the meat to protect them from drying out.

4) Finish the sauce and the meat separately. Skim or chill the braising liquid to remove excess fat, then reduce or use a small cornstarch slurry to thicken and taste for salt at the end. Let the pork rest before shredding, reserve some cooking juices to moisten the meat, and if you want a bit of crisp, hit the outside under a hot broiler for a couple minutes after shredding.