Roast Pork
Easy Homemade Roast Pork — A Traditional, Healthy Comfort Dinner
Roast Pork has been the centerpiece of so many cozy nights at our house — the smell of roasting meat and herbs pulling everyone into the kitchen. This easy, traditional roast pork recipe is my go-to when I want something comforting enough for a Sunday family meal but simple enough for a weeknight dinner. Whether you want tender, shreddable pork shoulder or a lean, juicy pork loin for slicing, this homemade roast pork will become a favorite.
🧂 Ingredients:
- 4–5 lb pork shoulder (for shredding) OR 3–4 lb pork loin (for slicing)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt (plus 1–2 teaspoons more for crust/crackling if using shoulder with skin)
- 1 teaspoon black pepper
- 1 tablespoon garlic powder or 4 cloves fresh garlic, minced
- 1 tablespoon onion powder or 1 small onion, quartered
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 cup low-sodium chicken or vegetable broth
- 2 carrots, cut into chunks
- 1 large onion, quartered
- 2 stalks celery, chopped
- 2 tablespoons apple cider vinegar or lemon juice (helps tenderize)
- Optional glaze: 2 tablespoons honey or maple syrup + 1 tablespoon Dijon mustard (for a sweet-savory finish)
- Optional for Asian twist: 2 tablespoons soy sauce (or tamari for gluten-free) + 1 tablespoon rice vinegar
👩🍳 Directions:
- Preheat the oven to 325°F (165°C). Place a rack in a roasting pan.
- Pat the pork dry with paper towels. If using pork shoulder with skin, score the skin in a shallow criss-cross pattern and rub with 1–2 teaspoons salt to help crisp.
- Rub the pork all over with olive oil, salt, pepper, garlic (fresh or powder), onion powder, rosemary, and thyme. Let sit at room temperature 20–30 minutes (or refrigerate overnight for deeper flavor).
- Scatter the carrots, onion, and celery in the bottom of the roasting pan. Pour the broth and apple cider vinegar around the vegetables (not over the pork so the rub stays in place).
- Place the pork on the rack above the vegetables (or directly on the veggies for extra flavor). Tent loosely with foil. Roast:
- For shreddable pork shoulder: roast 3–4 hours until internal temp reaches ~195–205°F (90–96°C) and meat pulls apart easily.
- For sliced pork loin: roast 1–1.5 hours until internal temp reaches 145°F (63°C), then remove and rest 10–15 minutes.
- If using the glaze: 20 minutes before the end of cooking, brush the honey-mustard glaze on the pork and increase oven to 400°F (200°C) to encourage caramelization. Watch carefully to avoid burning.
- For crackling (pork shoulder with skin): after the long roast, remove foil and crank oven to 425°F (220°C) for 15–30 minutes until skin puffs and crisps. Keep an eye so it doesn’t burn.
- Remove pork and let rest 10–20 minutes before slicing or shredding. Use tongs/forks to pull shoulder into pieces or slice the loin thinly.
- Make gravy (optional): pour pan drippings into a saucepan, skim excess fat, whisk in 1 tablespoon flour or 1 teaspoon cornstarch mixed with cold water, simmer 3–5 minutes until thickened. Season to taste.
Total time: Prep 15–30 min, Cook 1–4 hours (depending on cut), Rest 10–20 min.
💡 Tips & Variations:
- Low-carb swap: skip the glaze (or use sugar-free syrup) and serve with roasted cauliflower or cauliflower mash instead of potatoes.
- Gluten-free: use tamari or coconut aminos instead of soy sauce; thicken gravy with cornstarch or arrowroot.
- Leaner, healthier option: choose pork loin and don’t use the glaze — roast to 145°F for tender, lean slices.
- Vegan alternative: make a “pulled pork” from jackfruit or shredded king oyster mushrooms tossed in the same glaze and spices, then roast or braise for texture.
- Flavor variations:
- Citrus-Herb: add orange or lemon zest and a splash of juice to the rub.
- Asian-style: marinate in soy/tamari, ginger, garlic, and a touch of sesame oil.
- Latin mojo: use orange juice, lime, cumin, and oregano.
- Make ahead & storage: refrigerate leftovers in an airtight container for up to 3–4 days. Freeze up to 3 months. Reheat gently in a 300°F (150°C) oven or simmer in a pan with a splash of broth to keep moist.
- Serving ideas: serve roast pork with mashed potatoes or cauliflower mash, roasted root vegetables, a crisp green salad, or inside warm rolls for sandwiches. Add pickled onions or apple sauce for a bright contrast.
- Tip for even cooking: bring meat to room temp before roasting and use a probe thermometer to avoid overcooking.
🩺 Health & Lifestyle Tie-in:
Pork is a great source of high-quality protein, B vitamins (especially B12 and thiamine), and minerals like zinc and iron. Choosing leaner cuts and roasting at home makes this traditional roast pork a healthy, budget-friendly option — cooking at home often lowers grocery and health-care costs over time by helping you eat more nutritiously and avoid expensive takeout. Small swaps (lean cuts, less added sugar, lots of veggies) keep the meal heart-healthy and family-friendly.
❤️ Conclusion:
This easy, traditional roast pork is the kind of meal that brings everyone to the table — warm, aromatic, and satisfying. Try it for a Sunday dinner, a holiday gathering, or an elevated weeknight meal. If you make this dish, let me know in the comments or tag me on social — I’d love to see your version and any twists you tried!
#fblifestyle
Homemade Roast Pork
Ingredients
Method
- Preheat the oven to 325°F (165°C) and place a rack in a roasting pan.
- Pat the pork dry with paper towels. If using pork shoulder with skin, score the skin in a shallow criss-cross pattern and rub with 1–2 teaspoons salt.
- Rub the pork all over with olive oil, salt, pepper, garlic, onion powder, rosemary, and thyme. Let sit at room temperature for 20–30 minutes or refrigerate overnight for deeper flavor.
- Scatter the carrots, onion, and celery in the bottom of the roasting pan. Pour the broth and apple cider vinegar around the vegetables.
- Place the pork on the rack above the vegetables and tent loosely with foil.
- For shreddable pork shoulder: Roast for 3–4 hours until the internal temperature reaches 195–205°F (90–96°C) and meat pulls apart easily.
- For sliced pork loin: Roast for 1–1.5 hours until the internal temperature reaches 145°F (63°C), then remove and let rest for 10–15 minutes.
- If using the glaze, brush the honey-mustard glaze on the pork 20 minutes before the end of cooking and increase oven to 400°F (200°C).
- For crackling, remove foil after the long roast and crank oven to 425°F (220°C) for 15–30 minutes until skin puffs and crisps.
- Remove the pork and let it rest for 10–20 minutes before slicing or shredding.
- Make gravy if desired by pouring pan drippings into a saucepan, skimming excess fat, whisking in flour or cornstarch, and simmering until thickened.
