Here’s a simple, reliable, and flavorful pork roast recipe that works with pork shoulder or pork loin (shoulder stays juicier).
🥘 Classic Herb-Garlic Pork Roast
Ingredients
- 3–4 lb (1.3–1.8 kg) pork shoulder or pork loin
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional for color)
- 1 onion, quartered
- 2 carrots, cut into chunks
- 1 cup chicken broth or water
Instructions
1. Prep the pork
- Pat the pork dry.
- Mix olive oil, garlic, rosemary, thyme, salt, pepper, and paprika.
- Rub the mixture all over the pork.
2. Roast
Oven: Preheat to 350°F (175°C).
Place the pork in a roasting pan on top of the onion and carrot pieces. Pour broth/water into the bottom of the pan.
- Pork shoulder: Roast 3–4 hours, until very tender.
- Pork loin: Roast 1.5–2 hours, until cooked through but still juicy.
3. Internal Temperature
- Pork shoulder (for shredding): 195–205°F (90–96°C)
- Pork loin or a firmer sliceable roast: 145°F (63°C) + rest 10 minutes
This ensures it’s fully cooked and safe.
4. Optional: Make a quick gravy
- Strain the pan juices.
- Simmer in a small pot.
- Whisk in 1 tbsp flour or cornstarch mixed with 2 tbsp water.
- Cook until thickened.
Serving Ideas
- With mashed potatoes + roasted veggies
- Sliced on sandwiches
- Shredded into tacos or rice bowls
If you want, I can also give you:
- A slow-cooker version
- A crispy crackling roast (skin-on)
- A sweet & smoky BBQ-style roast
- A five-ingredient version
Which style sounds best?
