Baked Pork Roast
Published 11/5/2023 • Updated 12/6/2024
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With savory flavors from a simple pork dry rub and hearty vegetables, this pork roast recipe will leave your house smelling so delicious. I love how the outside of this pork roast is nice and crispy and the meat is so tender and fall-off-the-bone. My family begs me to make this one-pot meal every week!
This oven baked pork roast recipe is one of our most popular dinners on Fit Foodie Finds. It has hundreds of 5-star ratings and so many of you love it!
Simply season and sear your pork shoulder roast to crisp up the sides. Then, cook it in the oven with potatoes and onions until the meat is tender and juicy. Use the drippings to prepare a simple gravy and serve!
My favorite thing about this pork roast recipe is that not only does this meal provide the protein, but it’s also made with tons of veggies and gravy too!
Best Cut of Pork for Pork Roast
This recipe calls for a boneless pork shoulder roast. Pork butt also works, but a pork shoulder is definitely the best cut of pork for this because it’s a bit fattier and will come out so tender and juicy.
We knew we wanted to make a fairly traditional pork roast recipe, so we were deciding between two cuts of meat: a pork loin roast or pork shoulder roast.
- Pork Loin Roast: A pork loin roast comes from the back of the pig. It’s typically a very lean piece of meat, so if you are slow roasting, you have to be careful you don’t overcook it. In this recipe, if you use a pork loin roast it will be more of a pork chop texture that requires slicing when eating.
- Pork Shoulder Roast: A pork shoulder comes from the shoulder of a pig. It typically has more fat, which makes it great for slow roasting. We recommend this cut of meat for this recipe because it’s a super juicy, fattier, and tender.
PS: If you’re like, man, I wish this was an Instant Pot Pork Roast recipe or I wish this was a Slow Cooker Pork Roast — we have tons of other pork roast recipes on FFF.
Cuts of Pork
Not sure where all the different cuts of pork come from on the pig? We made it easy. Check out more details on everything pork in our favorite pork recipes round up!
How long should I cook pork roast in the oven?
If you use a 3 lb. pork shoulder, it should take around 75-80 minutes until it reaches 145ºF (FDA). We recommend searing all ends before baking.
Will my pork roast fall off the bone?
It depends! You’ll see in these photos that we had a fattier cut of pork shoulder, and it was more fall off the bone. But if you get a leaner shoulder of pork (there is some fattiness variation between pig shoulders!), it’s more likely that you’ll have to slice the pork when you serve it.
How do you know your pork roast is done cooking?
You know your pork roast is done when it’s easy to cut into and almost “falls apart.” The internal temperature will read 145ºF or higher.
How to Thicken Gravy
While we didn’t find it necessary to thicken the gravy, you’re more than welcome to do so.
Combine 3 tablespoons of the pan drippings with 1 to 2 teaspoons of corn starch and whisk. Then, add the slurry back into the rest of the gravy and whisk to combine.
Pork Roast Slow Cooker Instructions
We have a similar recipe for crock pot pork roast, but here is the down low:
- Place veggies on the bottom of your slow cooker and set aside.
- Season pork roast on all sides and then sear it over medium/high heat to brown.
- Place the pork roast on top of the veggies and pour in the liquid.
- Cover and cook for 6-8 hours, or until fall-off the bone tender!
How to Store Leftover Pork Roast
Let your pork roast cool completely. Then, transfer the pork and veggies into an airtight container. Refrigerate for up to 3-5 days.
Ultimate Pork Roast Recipe
Ingredients
- 3 lb. pork shoulder roast
- 1.5 tablespoons garlic powder
- 2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/8 teaspoon smoked paprika
- 1 teaspoon coarse sea salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground cinnamon
- 1 tablespoon light brown sugar
- 6 medium russet potatoes, cut into large 1-inch chunks
- 1 large yellow onion, diced
- 6 large carrots, diced
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 tablespoon maple syrup
- 2 tablespoon Worcestershire sauce
Instructions
- First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
- Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
- Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
- In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
- Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
- In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
- Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
- Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
- Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
- Serve pork roast sliced and with veggies and extra gravy.
Tips & Notes
- Gravy: option to add more chicken broth at the end to create more gravy. You can also thicken it with cornstarch if that’s your jam.
- Meat options: a pork shoulder roast will give you more fall-off-the-bone pork and a pork loin roast or pork butt (which have less fat) will give you a classic, sliced pork roast. We recommend a pork shoulder over any other cut of pork.
- Have a bigger or smaller roast? If you have a bigger or smaller roast, no fear! Cooking meat is all about temperature and the goal here is to get your pork to 145ºF. For a smaller roast, start with 45 minutes and check the temperature every 10 minutes. For a larger roast, add on time to our suggested 75 minutes in 5-10 minute increments.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
Can this be done in an instant pot? If so, how?
Hi Abi! We have an Instant Pot pork roast recipe here: https://fitfoodiefinds.com/instant-pot-pork-roast/
I thoroughly enjoyed this recipe. Followed it almost exactly other than used sweet potato instead of white plus added mushrooms and celery. The sweet potato worked really nicely given the sweetness of the recipe with the brown sugar and maple syrup. The meat was quite tender and overall very pleased.
I did not enjoy this recipe. First off, given the strong recommendation to use pork shoulder, you really need to cook the heck of the meat. Pulling it at 145 degrees is more of a direction for a pork loin. Pulled pork on a smoker using this same cut or a pork butt would be cooked to 190 or 195, and rested to over 200 degrees. Pulling the pork out at 150 (minimum reading with instant thermometer) and then letting it rest for more than 10 minutes yielded tough and chewy pork. Second issue – I would cover the pork next time, not cook it uncovered. Again, the pork needs to break down, not become tough. I would also cook the potatoes separately next time, and for a shorter period. They were soupy. You can always toss them in the gravy later for flavor. Finally, not loving the spice combination. I prefer more of a German style with garlic and onions, kosher salt and course pepper. I may use a SPG blend I have, but will add fresh garlic as well.
As you can see, I haven’t yet made it! Question: if done on a roast or convection roast oven setting instead of bake, are time & temp the same? Can’t wait to make this!
I am trying to print this recipe: BAKED POT ROAST. I have uploaded the printed version I got. Please notice there is a blank circle over step 4. of the instructions. This is apparently form the “SIGN UP FOR NOTIFICATIONS” circle with a bell icon in it. Is there some way to get a print without the circle with a bell ending up on the printed version of this, and possibly, any other prints I may make in the future? Evidently I can not upload the printed file. Do you have an email address I can send the recipe too?
Hi there, I just submitted this to my development team. Thanks for bringing this to our attention!
Absolutely delicious! The changes I made were to use fingerlings instead of russets, and pork loin instead of pork shoulder. So good I added to my personel collection of favorite recipes.
m
Approximately how many pounds of potatoes would this recipe use?
1.5-2
The Ultimate Pork Roast is indeed the ultimate. My family loved every morsel. I will make it again and soon. The sauce is marvelous and makes the dish extra special.
Yahoooo! Glad your fam loved this, Bev!
This is my favorite pork roast recipe!! Love the flavor of the gravy and that there are veggies included!