Herb-Crusted Pork Roast Recipe

Why this pork roast recipe is the best

After refining classic pot roast techniques I adapted them to pork shoulder, adjusting seasonings and liquids to complement pork’s natural flavor. The result is an oven-roasted pork shoulder that delivers deep savory notes, a hint of sweetness from apple juice, and a rich pan sauce made from the roast drippings.

If you want a comforting Sunday dinner that feeds a crowd and makes great leftovers, this pork roast is a reliable choice. Here are the key reasons it stands out:

1. Seasoning that enhances the pork. A simple homemade pork seasoning—made from pantry spices and herbs—adds layers of flavor beyond plain salt and pepper. It’s easy to make ahead and keeps well.
2. Rich gravy from the pan drippings. The combined flavors of pork drippings, beef stock, and apple juice make a slightly sweet, savory sauce you can thicken to a glaze-like consistency and serve alongside the sliced roast.
3. Reliable tenderness and juiciness. Slow-roasting at a moderate temperature for the right amount of time produces a pork roast that slices beautifully while remaining moist.

How to make gravy with the drippings

This pan gravy is optional but highly recommended. It’s simple to prepare while the pork rests and highlights the roast’s flavor.

1. Transfer the cooked vegetables to a warm serving platter and cover with foil.
2. Strain the braising liquid through a fine-mesh strainer into a bowl. Measure out 1 cup of the strained liquid and bring it to a boil in a small saucepan.
3. Whisk together 1 tablespoon cornstarch and 1 tablespoon water to make a slurry.
4. When the liquid is boiling, whisk in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens to a glaze-like consistency. Remove from heat and serve alongside the sliced pork.

The gravy blends apple juice, beef stock, and pork drippings for a balanced sweet-and-salty finish that complements the meat and roasted vegetables.

Temperature and timing for roasting pork

This recipe is tested with pork shoulders between 4 and 6 pounds. Cooking time depends on weight and whether the roast is bone-in or boneless:

• Boneless shoulder near 4 pounds: add apples after about 75 minutes, then continue for roughly 30 more minutes before checking temperature.
• Bone-in shoulder nearer 6 pounds: roast covered for 90 minutes, add apples, and cook another 30 minutes before checking temperature.

Cook to temperature, not time. For a sliced pork roast that stays tender and moist, aim for an internal temperature between 180–190°F. If you want pull-apart pork for shredding, cook to higher temperatures (around 205°F), but that will yield meat better suited to shredding than slicing.

If the roast hasn’t reached the target temperature, continue cooking and check every 10 minutes until done.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat using one of these methods:

• For individual slices: warm in a skillet over medium-high heat for 2–3 minutes per side.
• For larger portions: wrap in foil and heat in a 350°F oven for 15–20 minutes or until warmed through.
• Or shred leftovers and reheat with your favorite barbecue sauce for sandwiches.

Pork Roast

Juicy, tender oven-roasted pork shoulder seasoned with a homemade dry rub, braised in beef stock and apple juice with vegetables. Serve sliced with the pan gravy.

Ingredients

• 4–6 pound pork shoulder, boneless or bone-in
• 3 tablespoons pork seasoning (dry rub)
• 3 tablespoons olive oil, divided
• 1 1/2 cups beef stock
• 1 1/2 cups apple juice
• 1 tablespoon Worcestershire sauce (or soy sauce)
• 2 cups onions, large dice
• 1 pound carrots, peeled and cut into 2-inch pieces
• 1 1/2 pounds mini red potatoes
• 2 sprigs fresh rosemary (or thyme)
• 2 bay leaves
• 2 Honeycrisp apples, cored and sliced into wedges (optional)
• 1 tablespoon cornstarch (optional, for gravy)

Instructions

1. Preheat oven to 325°F.
2. Pat the pork dry and trim excess fat. Rub the pork shoulder on all sides with the pork seasoning.
3. Heat 2 tablespoons olive oil in a 7-quart (or larger) oven-safe pot or Dutch oven over high heat. Sear the pork 2 minutes per side until browned; remove and set aside.
4. Add the remaining 1 tablespoon olive oil to the pot and cook the onions for 5 minutes. Pour in 1/4 cup beef stock to deglaze, scraping up browned bits. Return the pork to the pot.
5. Pour in the remaining beef stock, apple juice, and Worcestershire sauce. Arrange potatoes and carrots around the pork—vegetables do not need to be submerged. Bring the liquid to a boil, add rosemary and bay leaves, then cover and transfer to the oven.
6. Bake covered for 90 minutes. Remove the lid, add apple wedges, and bake another 30 minutes or until the pork reaches 180°F. The temperature will rise 5–10°F while resting.
7. Remove pork from the oven, discard bay leaves and rosemary, tent with foil, and rest 20 minutes before slicing and serving.

Make a gravy for the pork (optional)

1. Move vegetables to a platter and cover to keep warm.
2. Strain the pot liquid into a bowl and measure out 1 cup. Bring it to a boil in a small saucepan.
3. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry. Whisk the slurry into the boiling liquid and simmer 1–2 minutes until thickened. Remove from heat and serve with the pork.

Notes

• Bone-in shoulder adds flavor but requires a bit more cooking time; boneless roasts are easier to slice.
• Plan for about a half-pound of meat per person. A 4-pound roast will serve roughly 8; a 6-pound roast will feed about 12.
• Leftovers keep in an airtight container in the fridge up to 5 days. Reheat in a skillet or wrapped in foil in a 350°F oven.
• You can braise the roast on the stovetop over medium-low heat for about 2 hours instead of using the oven.
• If you prefer no apple flavor, replace the apple juice with additional beef stock.

Nutrition Facts (per serving, approximate)

Calories: 420 kcal • Carbohydrates: 39 g • Protein: 31 g • Fat: 16 g • Sodium: 282 mg