Slow Roasted Pork

Slow Roasted Pork

Slow Roasted Pork

Lazy afternoon Sundays are the best days to prepare a one pot dish. Here is a fantastic slow roasted pork recipe that suits the day. Enjoy the intoxicating aroma that fills the home while this pork roasts slowly in your oven. Cooked at a low temperature of 300°F for 5½ hours means ample time for having your feet up and enjoying the day. Make the meal complete by simply using your slow cooker to easily make mashed potatoes
YIELD : 6 servings
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Prep Time 5 minutes
Cook Time 5 hours 30 minutes
Overnight dry rub: 12 hours
Total Time 17 hours 35 minutes
Course dinner
Cuisine American, Canadian
Servings 6 servings
Calories 438 kcal


  • roast pan or casserole dish with wire rack


For the rub:

  • pound pork roast shoulder or butt (I prefer to use pork shoulder.)
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • optional: 1 teaspoon dried thyme

Ingredients to add in the last hour of roasting:

  • 6 medium carrots
  • 3 medium onions
  • 10 cloves garlic
  • 2 sprigs thyme
  • ¾ cup white wine pinot grigio or sauvignon blanc
  • ¾ cup water


To prepare the roast:

  • Mix the kosher salt and pepper (and dried thyme if using) and rub all over the entire roast.
  • Cover and place in the fridge overnight or up to 24 hours.

To roast:

  • Remove the roast one hour before roasting to allow the meat to come to room temperature. (This results in a more tender roast.)
  • Preheat the oven to 300°F.
  • Place the roast on a wire rack set in a roast pan. (Make sure that the roast pan can accommodate the added veggies in the last hour of roasting time.)
  • Slow roast for 4-4½ hours.
  • Add the remaining ingredients and roast for one additional hour. Stir the vegetables every 20 minutes to encourage even cooking.
  • Remove the roast and using tongs or large forks break the roast into 6 large chunks.
  • Increase the temperature of the oven to 375°F. Return the pan with the roast pieces and veggies back to the oven and roast an additional 15 minutes.
  • Remove the roast and veggies from the oven and transfer to plate. Let rest covered with tin foil for 15 minutes before serving.


Serving: 1servingCalories: 438kcalCarbohydrates: 14gProtein: 61gFat: 11gSaturated Fat: 3gCholesterol: 167mgSodium: 1342mgPotassium: 1314mgFiber: 3gSugar: 6gVitamin A: 10206IUVitamin C: 10mgCalcium: 59mgIron: 2mg
Keyword easy, oven roasted, Pork, pork shoulder, slow roasted
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