Looking to impress your guests at your next special occasion? You’re in the right place! Our collection of 18 juicy pork roast recipes is packed with mouthwatering options that are perfect for those memorable gatherings. From classic herb-crusted roasts to innovative flavor twists, these dishes promise to elevate your dinner table. Dive in and discover your next show-stopping meal!
Garlic and Herb Crusted Pork Roast
Finally, a dish that feels like a warm hug on a chilly evening—Garlic and Herb Crusted Pork Roast. I remember the first time I made this; the aroma filled my kitchen, and my family knew dinner was going to be something special. It’s become a staple in our home, especially when we’re craving something hearty yet elegantly simple.
Ingredients
- A 3-pound pork loin roast (because size matters for that perfect cook)
- A couple of tablespoons of olive oil (for that golden crust we all love)
- 4 cloves of garlic, minced (garlic is life, right?)
- A tablespoon of fresh rosemary, chopped (for that earthy vibe)
- A tablespoon of fresh thyme leaves (because thyme makes everything better)
- A teaspoon of salt (to bring all those flavors together)
- A half teaspoon of black pepper (for a little kick)
Instructions
- Preheat your oven to 375°F (190°C) because we want it nice and hot when the pork goes in.
- In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper. This is your flavor bomb—take a moment to smell it; it’s amazing.
- Pat the pork roast dry with paper towels. A dry roast means a better crust, so don’t skip this step.
- Rub the garlic and herb mixture all over the pork roast. Get in there—every nook and cranny should be covered.
- Place the roast on a rack in a roasting pan. This setup lets the heat circulate evenly, giving you that perfect cook all around.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature hits 145°F (63°C). Trust your thermometer; it’s your best friend here.
- Let the roast rest for 10 minutes before slicing. This keeps all those juicy flavors locked in.
Let me tell you, the crust on this pork roast is everything—crispy, herby, and packed with flavor, while the inside stays tender and juicy. Serve it up with some roasted veggies or a crisp salad, and you’ve got a meal that’ll have everyone asking for seconds.
Honey Mustard Glazed Pork Roast
Craving something sweet yet savory for dinner tonight? I’ve been perfecting this Honey Mustard Glazed Pork Roast recipe, and let me tell you, it’s a game-changer for weeknight dinners or even when you’re trying to impress guests. The glaze is the star here, combining the perfect balance of sweetness with a tangy kick.
Ingredients
- A 3-pound pork loin roast
- A generous 1/4 cup of honey
- A couple of tablespoons of Dijon mustard
- A splash of apple cider vinegar
- A pinch of salt and freshly ground black pepper
- A teaspoon of garlic powder
- A tablespoon of olive oil
Instructions
- Preheat your oven to 375°F (190°C). This ensures your pork roast cooks evenly and gets that beautiful glaze.
- Season the pork loin all over with salt, pepper, and garlic powder. Pro tip: Letting it sit for a few minutes helps the seasoning penetrate.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, sear the pork on all sides until golden brown, about 3-4 minutes per side. This locks in the juices.
- In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar. Brush half of this mixture over the pork.
- Transfer the skillet to the oven and roast for about 20 minutes. Then, brush the remaining glaze over the pork and continue roasting until the internal temperature reaches 145°F (63°C), about 10-15 minutes more.
- Let the pork rest for 10 minutes before slicing. This step is crucial for juicy meat.
Zesty and succulent, this pork roast pairs wonderfully with roasted veggies or a crisp salad. The glaze caramelizes beautifully, offering a slight crunch with every bite. Try serving it over a bed of mashed sweet potatoes for an extra cozy meal.
Slow Cooker Apple Cider Pork Roast
Oh, the joys of coming home to a meal that’s been simmering all day, filling the house with the most incredible aromas. That’s exactly what you get with this Slow Cooker Apple Cider Pork Roast—a dish that’s as effortless as it is delicious, perfect for those busy days when you still want something hearty and home-cooked.
Ingredients
- A 3 to 4-pound pork shoulder roast
- 2 cups of apple cider
- A splash of apple cider vinegar
- A couple of sprigs of fresh thyme
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of olive oil
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the pork roast on all sides until golden brown, about 3-4 minutes per side. This step locks in the juices, making the roast incredibly tender.
- Transfer the seared pork to your slow cooker. Pour in the apple cider and apple cider vinegar, then add the thyme, garlic, salt, and pepper.
- Cover and cook on low for 8 hours or on high for 4 hours. The low and slow method is key here—it ensures the pork becomes fork-tender.
- Once done, remove the pork from the slow cooker and let it rest for 10 minutes before shredding or slicing. This resting period allows the juices to redistribute.
- While the pork rests, you can reduce the cooking liquid on the stove over medium heat for about 10 minutes to create a flavorful sauce. Tip: Skim off any excess fat from the surface for a cleaner taste.
Kind of magical how the apple cider transforms into this sweet yet tangy sauce that perfectly complements the rich, tender pork. Serve it over mashed potatoes or in a crusty roll for a sandwich that’ll have everyone asking for seconds.
Balsamic Rosemary Pork Roast
Sometimes, the best meals come from the simplest ingredients, and this Balsamic Rosemary Pork Roast is no exception. I remember the first time I made it; the aroma filled my kitchen, and my family knew dinner was going to be something special.
Ingredients
- a 3-pound pork shoulder roast
- a couple of sprigs of fresh rosemary
- a quarter cup of balsamic vinegar
- a splash of olive oil
- a teaspoon of salt
- half a teaspoon of black pepper
- 2 cloves of garlic, minced
- a cup of chicken broth
Instructions
- Preheat your oven to 325°F because low and slow is the way to go for tender pork.
- Rub the pork shoulder all over with olive oil, then season it with salt and pepper. This is your chance to get hands-on with your meal!
- Heat a large oven-proof skillet over medium-high heat and sear the pork on all sides until it’s nicely browned, about 3-4 minutes per side. Tip: Don’t skip this step—it locks in the juices.
- Remove the skillet from the heat and add the minced garlic, rosemary, and balsamic vinegar around the pork. Pour in the chicken broth.
- Cover the skillet with a lid or foil and roast in the oven for about 3 hours, or until the pork is fork-tender. Tip: Check it halfway through to make sure there’s still liquid in the skillet.
- Let the pork rest for 10 minutes before slicing. This allows the juices to redistribute, making every bite succulent.
The pork roast comes out incredibly tender, with the balsamic and rosemary creating a rich, tangy glaze that’s irresistible. Try serving it over a bed of creamy polenta or with roasted vegetables for a complete meal that’s sure to impress.
Spicy Brown Sugar Pork Roast
How many times have I found myself staring into the fridge, wondering what to make for dinner that’s both comforting and a little exciting? That’s how this Spicy Brown Sugar Pork Roast came to be—a happy accident on a lazy Sunday that’s now a family favorite.
Ingredients
- a 3-pound pork shoulder roast
- a good glug of olive oil
- a couple of tablespoons of brown sugar
- a teaspoon of smoked paprika
- half a teaspoon of cayenne pepper
- a splash of apple cider vinegar
- a pinch of salt
- a few cracks of black pepper
- a cup of chicken broth
Instructions
- Preheat your oven to 325°F—this low and slow temp is key for tender meat.
- Rub the pork shoulder all over with olive oil; this helps the spices stick and adds flavor.
- Mix the brown sugar, smoked paprika, cayenne, salt, and black pepper in a bowl, then massage it into the pork. Tip: Letting it sit for 10 minutes lets the flavors meld.
- Heat a splash of olive oil in a Dutch oven over medium-high heat, then sear the pork on all sides until it’s nicely browned, about 3 minutes per side.
- Pour in the apple cider vinegar and chicken broth, scraping up any browned bits for extra flavor.
- Cover and roast in the oven for about 3 hours, or until the pork pulls apart easily with a fork. Tip: Check it at the 2.5-hour mark to avoid overcooking.
- Let it rest for 10 minutes before shredding. Tip: This keeps all those juicy flavors locked in.
Just imagine the tender, spicy-sweet pork falling apart at the touch of a fork, perfect for piling high on soft buns or alongside some creamy coleslaw. It’s the kind of dish that makes you want to gather everyone around the table, pronto.
Pineapple Teriyaki Pork Roast
Just when I thought I couldn’t love my slow cooker more, this Pineapple Teriyaki Pork Roast came along and proved me wrong. It’s the perfect blend of sweet and savory, with a tropical twist that makes it a hit at any dinner table.
Ingredients
- a 3-pound pork shoulder roast
- a cup of pineapple juice
- a half cup of soy sauce
- a quarter cup of brown sugar
- a couple of garlic cloves, minced
- a tablespoon of grated ginger
- a splash of sesame oil
- a tablespoon of cornstarch
- two tablespoons of water
Instructions
- Place the pork shoulder roast in your slow cooker.
- In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until the sugar is dissolved.
- Pour the mixture over the pork in the slow cooker, making sure the meat is well-coated.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender enough to shred with a fork.
- Once cooked, remove the pork from the slow cooker and shred it using two forks.
- In a small bowl, mix the cornstarch and water to create a slurry, then stir it into the liquid in the slow cooker to thicken the sauce.
- Return the shredded pork to the slow cooker, stirring to coat it in the thickened sauce, and let it cook for an additional 10 minutes on high.
Rich in flavor with a perfect balance of sweetness from the pineapple and depth from the teriyaki, this pork roast is irresistibly tender. Serve it over a bed of steamed rice with a sprinkle of green onions for a colorful and delicious meal that’s sure to impress.
Maple Dijon Pork Roast with Root Vegetables
Dinner time at my house means gathering around the table for something hearty and flavorful, and this Maple Dijon Pork Roast with Root Vegetables is a recent favorite. It’s the perfect blend of sweet and savory, with a hint of tanginess that makes every bite interesting. I love how the vegetables soak up all the delicious juices from the pork, making them just as much a star of the show.
Ingredients
- A 3-pound pork shoulder roast
- A couple of tablespoons of olive oil
- A quarter cup of pure maple syrup
- Two tablespoons of Dijon mustard
- A splash of apple cider vinegar
- Three cloves of garlic, minced
- A teaspoon of dried thyme
- Salt and freshly ground black pepper, to your liking
- Two large carrots, chopped into big chunks
- Two parsnips, ditto on the big chunks
- One large sweet potato, also in big chunks
- One large onion, cut into wedges
Instructions
- Preheat your oven to 325°F. This low and slow approach is key for tender pork.
- Heat a couple of tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork roast on all sides until it’s nicely browned, about 3-4 minutes per side. This step locks in the juices.
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, thyme, and a good pinch of salt and pepper. Pour this over the seared pork.
- Arrange the chopped carrots, parsnips, sweet potato, and onion wedges around the pork in the pot. They’ll cook in the flavorful juices.
- Cover the pot with a lid and transfer it to the oven. Roast for about 2.5 to 3 hours, or until the pork is fork-tender. The veggies should be soft but not mushy.
- Let the roast rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist.
Now, the moment of truth: the pork is incredibly tender, with the maple and Dijon creating a glaze that’s sticky and slightly sweet. The root vegetables are caramelized and packed with flavor. I love serving this over a bed of creamy mashed potatoes to soak up every last bit of the sauce. Never underestimate the power of a good roast to bring everyone to the table with smiles.
Cajun Spiced Pork Roast
Oh, the joys of a perfectly spiced pork roast that fills your kitchen with an aroma so inviting, it’s impossible not to sneak a bite before it even hits the table. I remember the first time I tried Cajun spices; it was a game-changer for my Sunday dinners. Now, this pork roast is a staple in my home, especially when I’m craving something with a bit of a kick but still comforting.
Ingredients
- a 3-pound pork shoulder roast
- 2 tbsp of Cajun seasoning (because we’re not holding back on flavor)
- 1 tbsp of olive oil (just enough to get things sizzling)
- a splash of chicken broth (about 1/2 cup, to keep it juicy)
- a couple of garlic cloves, minced (because garlic makes everything better)
Instructions
- Preheat your oven to 325°F because low and slow is the way to go for tender meat.
- Rub the pork roast all over with olive oil, then generously coat it with the Cajun seasoning. Tip: Let it sit for 10 minutes to absorb the flavors.
- Heat a large oven-proof skillet over medium-high heat and sear the roast on all sides until it’s beautifully browned, about 3-4 minutes per side. Tip: Don’t skip this step; it locks in the juices.
- Pour the chicken broth into the skillet, then transfer it to the oven. Roast for about 2.5 hours, or until the internal temperature hits 145°F. Tip: Use a meat thermometer to avoid overcooking.
- Let the roast rest for 10 minutes before slicing. This allows the juices to redistribute, making every bite succulent.
The crust on this pork roast is irresistibly crispy, while the inside stays tender and packed with bold Cajun flavors. Serve it sliced over a bed of creamy mashed potatoes or shred it for the most flavorful tacos you’ve ever had.
Orange and Ginger Glazed Pork Roast
Sometimes, the best meals come from the simplest combinations, and this Orange and Ginger Glazed Pork Roast is no exception. I stumbled upon this recipe during a lazy Sunday when all I had was a pork loin and a craving for something sweet yet spicy. It’s become a staple in my kitchen ever since, perfect for impressing guests or treating yourself to a flavorful dinner.
Ingredients
- 1 (3 to 4-pound) pork loin roast
- A generous splash of olive oil
- 1 cup of fresh orange juice (about 3 oranges)
- 1/4 cup of honey
- 2 tbsp of freshly grated ginger
- 3 cloves of garlic, minced
- A couple of sprigs of fresh thyme
- 1 tsp of salt
- 1/2 tsp of black pepper
Instructions
- Preheat your oven to 375°F (190°C) and place the pork loin in a roasting pan. Drizzle it with olive oil and rub it all over the meat.
- In a small bowl, whisk together the orange juice, honey, grated ginger, and minced garlic. Pour this mixture over the pork loin, making sure it’s evenly coated.
- Tuck the thyme sprigs around the pork in the pan. Season the meat with salt and pepper.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the pan juices every 20 minutes to keep it moist and flavorful.
- Once done, remove the pork from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is succulent.
- While the pork rests, you can reduce the pan juices on the stove over medium heat for a thicker glaze, about 5 minutes.
Every slice of this pork roast is a perfect balance of sweet and spicy, with the orange and ginger glaze caramelizing into a sticky, flavorful crust. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to delight.
Smoked Paprika and Garlic Pork Roast
Remember that time you walked into a kitchen and the aroma of smoked paprika and garlic just wrapped around you like a warm hug? That’s exactly the vibe we’re going for with this pork roast. It’s a dish that feels like home, with a smoky depth and a garlicky punch that’ll have everyone asking for seconds.
Ingredients
- A 3-pound pork shoulder roast (because size matters when it comes to flavor)
- 2 tablespoons of smoked paprika (for that irresistible smoky whisper)
- 4 cloves of garlic, minced (or more, we’re not judging)
- A splash of olive oil (to get things sizzling)
- A couple of teaspoons of salt (to make all those flavors pop)
- 1 teaspoon of black pepper (for a little kick)
- 1 cup of chicken stock (to keep everything juicy and happy)
Instructions
- Preheat your oven to 325°F because low and slow is the way to go with pork.
- Rub the pork shoulder all over with olive oil, then massage in the smoked paprika, minced garlic, salt, and black pepper. Tip: Letting it sit for 10 minutes after rubbing helps the flavors marry.
- Place the pork in a roasting pan and pour the chicken stock around it, not over it, to keep the rub intact. Tip: Use a rack in the pan to elevate the pork for even cooking.
- Roast for about 3 hours, or until the internal temperature hits 195°F. Tip: Basting every hour with the pan juices adds an extra layer of flavor.
- Let it rest for 15 minutes before shredding or slicing. This patience-testing step ensures all those juices redistribute.
Now, the moment of truth: that pork should be fork-tender, with a bark that’s packed with smoky, garlicky goodness. Serve it piled high on toasted buns with a side of pickles for a sandwich that’ll steal the show, or keep it classic with mashed potatoes and a drizzle of those pan juices.
Red Wine Braised Pork Roast
Perfect for those chilly evenings when you’re craving something hearty and comforting, this Red Wine Braised Pork Roast has become my go-to dish. I remember the first time I made it; the aroma filled my kitchen, promising a meal that was as rewarding to make as it was to eat.
Ingredients
- a 3-pound pork shoulder roast
- a couple of tablespoons of olive oil
- a large onion, roughly chopped
- a few carrots, cut into chunks
- a couple of celery stalks, chopped
- 4 garlic cloves, smashed
- a cup of dry red wine
- a splash of balsamic vinegar
- 2 cups of chicken stock
- a sprig of rosemary
- a couple of bay leaves
- salt and freshly ground black pepper, to generously season
Instructions
- Preheat your oven to 325°F.
- Season the pork shoulder all over with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the pork and sear on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush this step; a good sear adds incredible flavor.
- Remove the pork and set aside. In the same pot, add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Pour in the red wine and balsamic vinegar, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
- Return the pork to the pot. Add the chicken stock, rosemary, and bay leaves. The liquid should come about halfway up the sides of the pork.
- Cover and transfer to the oven. Braise for about 3 hours, or until the pork is fork-tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer; adjust the oven temperature if needed.
- Once done, remove the pork from the pot and let it rest for 10 minutes before slicing.
Now, the pork is melt-in-your-mouth tender, with a rich, deeply flavored sauce that’s perfect over mashed potatoes or polenta. Next time, I’m thinking of shredding the leftovers for an incredible sandwich filling.
Pesto Stuffed Pork Roast
Kicking off the weekend with a dish that’s as impressive as it is delicious, this Pesto Stuffed Pork Roast has become my go-to for dinner parties. There’s something about the way the pesto melds with the juicy pork that always has guests asking for seconds—and the recipe.
Ingredients
- A 3-pound pork loin roast (because size matters when you’re feeding a crowd)
- A generous cup of homemade or store-bought basil pesto (no shame in the store-bought game)
- A couple of tablespoons of olive oil (for that golden, crispy exterior)
- A pinch of salt and freshly ground black pepper (to wake up all those flavors)
Instructions
- Preheat your oven to 375°F (190°C) because nobody likes a cold oven surprise.
- Using a sharp knife, make a lengthwise cut down the center of the pork roast, creating a pocket for the pesto. Be careful not to cut all the way through—think of it as a little pesto sleeping bag.
- Spread the pesto evenly inside the pocket. Pro tip: Use the back of a spoon for an even layer without tearing the meat.
- Secure the opening with kitchen twine or toothpicks. This keeps the pesto from making a great escape during cooking.
- Rub the outside of the roast with olive oil, then season with salt and pepper. This step is like the pork’s spa treatment—essential for relaxation and flavor.
- Place the roast on a rack in a roasting pan and pop it in the oven. Roast for about 1 hour and 15 minutes, or until a meat thermometer reads 145°F (63°C) in the thickest part. Remember, resting is just as important as roasting—let it sit for 10 minutes before slicing.
Absolutely divine when sliced, the pesto creates a vibrant green swirl against the pink pork, making it as pretty as it is tasty. Serve it with a side of roasted veggies or over a bed of creamy polenta for a meal that’s sure to impress.
Cranberry Glazed Pork Roast
Perfectly balancing sweet and savory, this cranberry glazed pork roast has become a staple in my holiday menu, but honestly, it’s so good I find excuses to make it year-round. The way the glaze caramelizes on the outside while keeping the inside juicy is nothing short of magic.
Ingredients
- 3 to 4 pounds of pork loin roast (because size matters when you’re feeding a crowd)
- A generous cup of fresh cranberries (or frozen in a pinch, but fresh is best)
- Half a cup of brown sugar (for that deep, molasses-y sweetness)
- A quarter cup of apple cider vinegar (a splash of acidity to balance the sweetness)
- A tablespoon of Dijon mustard (for a little tangy kick)
- A couple of cloves of garlic, minced (because garlic makes everything better)
- A teaspoon of fresh rosemary, chopped (for that earthy aroma)
- Salt and pepper to taste (but don’t be shy, seasoning is key)
Instructions
- Preheat your oven to 375°F (190°C) and grab your roasting pan. A little tip: lining it with foil makes cleanup a breeze.
- Season the pork loin all over with salt and pepper. Pro tip: letting it sit at room temperature for about 20 minutes before roasting ensures even cooking.
- In a small saucepan, combine the cranberries, brown sugar, apple cider vinegar, Dijon mustard, garlic, and rosemary. Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens slightly, about 10 minutes.
- Place the pork loin in the prepared roasting pan and brush half of the cranberry glaze over the top. Roast for about 1 hour, brushing with the remaining glaze every 20 minutes, until the internal temperature reaches 145°F (63°C). Remember, resting the meat for 10 minutes before slicing locks in those juicy flavors.
The result? A pork roast that’s perfectly pink inside with a sticky, sweet-and-tangy crust that’ll have everyone asking for seconds. Try serving it sliced over a bed of creamy mashed potatoes or alongside some roasted Brussels sprouts for a meal that’s as beautiful as it is delicious.
Brown Butter Sage Pork Roast
Goodness, have I got a treat for you today! Picture this: a chilly evening, the oven humming softly, and the aroma of brown butter and sage filling the air. That’s the magic of this Brown Butter Sage Pork Roast, a dish that’s become a staple in my kitchen for its simplicity and depth of flavor.
Ingredients
- A 3-pound pork shoulder roast (because size matters for that perfect cook)
- A stick of unsalted butter (trust me, the browning is worth it)
- A handful of fresh sage leaves (about 10, but who’s counting?)
- A couple of garlic cloves, minced (because garlic makes everything better)
- A splash of olive oil (just enough to get things going)
- Salt and freshly ground black pepper (to season, but we’ll get specific)
Instructions
- Preheat your oven to 325°F. This low and slow approach is key for tender meat.
- Heat a splash of olive oil in a large oven-proof skillet over medium-high heat. Sear the pork roast on all sides until golden brown, about 3-4 minutes per side. Tip: Don’t rush this step; that crust is flavor city.
- Remove the pork and set aside. In the same skillet, melt the stick of butter over medium heat. Add the sage leaves and minced garlic, cooking until the butter turns a nutty brown and the sage is crispy, about 3 minutes. Tip: Keep an eye on the butter; it goes from brown to burnt in seconds.
- Return the pork to the skillet, spooning the brown butter over it. Season generously with salt and pepper. Cover with a lid or foil and roast in the oven for about 2.5 hours, or until the pork is fork-tender. Tip: Basting every 30 minutes ensures every bite is infused with that sage butter goodness.
- Let the pork rest for 10 minutes before slicing. This keeps all those juicy flavors locked in.
What you’ll love about this dish is how the pork just falls apart, with the brown butter and sage creating a rich, herby crust that’s downright addictive. Serve it over creamy polenta or alongside roasted veggies for a meal that feels like a hug.
Caramelized Onion and Mushroom Pork Roast
Dinner parties are my favorite excuse to pull out all the stops, and this caramelized onion and mushroom pork roast is my go-to centerpiece. It’s the kind of dish that fills the house with an irresistible aroma, promising a meal that’s as comforting as it is impressive.
Ingredients
- a 3-pound pork shoulder roast
- a couple of tablespoons of olive oil
- 2 large onions, thinly sliced
- a pound of mushrooms, sliced
- a splash of balsamic vinegar
- a tablespoon of brown sugar
- a teaspoon of thyme
- salt and pepper, just enough to season
- a cup of chicken broth
Instructions
- Preheat your oven to 325°F. This low and slow temperature is key for tender meat.
- Heat olive oil in a large oven-proof skillet over medium heat. Sear the pork roast on all sides until golden brown, about 4 minutes per side. Tip: Don’t rush the searing; it’s crucial for flavor.
- Remove the pork and set aside. In the same skillet, add the onions and mushrooms, cooking until they start to soften, about 5 minutes.
- Stir in the balsamic vinegar, brown sugar, and thyme, cooking for another minute until everything’s nicely coated.
- Return the pork to the skillet, nestling it into the onion and mushroom mixture. Pour in the chicken broth.
- Cover and transfer to the oven. Roast for about 3 hours, or until the pork is fork-tender. Tip: Basting the pork occasionally with the pan juices will keep it moist.
- Let the pork rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is succulent.
The pork roast comes out incredibly tender, with the caramelized onions and mushrooms adding a sweet and earthy depth. Serve it over a bed of creamy polenta or mashed potatoes to soak up all those delicious juices.
Five-Spice Asian Pork Roast
Craving something that’s a little sweet, a little spicy, and totally comforting? I’ve got just the thing—a Five-Spice Asian Pork Roast that’s been a game-changer in my kitchen. It’s the perfect centerpiece for a cozy dinner, and the aroma alone will have everyone asking for seconds.
Ingredients
- a 3-pound pork shoulder roast (because bigger is always better, right?)
- a generous splash of soy sauce
- a couple of tablespoons of honey
- a tablespoon of five-spice powder (this is the magic, don’t skip it!)
- a few cloves of garlic, minced (or more, I won’t judge)
- a teaspoon of grated ginger
- a cup of chicken stock (for that extra flavor depth)
Instructions
- Preheat your oven to 325°F—low and slow is the way to go for tender meat.
- In a small bowl, mix together the soy sauce, honey, five-spice powder, garlic, and ginger. This is your marinade, and it’s going to make the pork incredibly flavorful.
- Place the pork shoulder in a roasting pan and pour the marinade all over it, making sure every inch is covered. Tip: Let it sit for a few minutes to soak up all those flavors.
- Pour the chicken stock into the bottom of the pan—this keeps everything moist and adds to the sauce.
- Cover the pan with foil and roast for about 3 hours. You’ll know it’s done when the meat is fork-tender.
- Remove the foil and crank the oven up to 425°F for the last 15 minutes to get that gorgeous caramelized crust. Tip: Keep an eye on it to prevent burning.
- Let the roast rest for at least 10 minutes before slicing. This lets the juices redistribute, making every bite succulent.
Deliciously tender with a perfect balance of sweet and savory, this pork roast is fantastic sliced thin and served over steamed rice or tucked into bao buns for a fun twist. The five-spice powder gives it an unmistakable aroma that’s just irresistible.
BBQ Pulled Pork Roast Sandwiches
Summer weekends are my favorite time to fire up the grill, and nothing says summer like the smell of BBQ wafting through the air. I remember the first time I tried making BBQ pulled pork at home; it was a game-changer for my sandwich game. Now, it’s a staple in my summer cooking rotation, and I’m excited to share my go-to recipe with you.
Ingredients
- 4 lbs pork shoulder (also known as pork butt)
- A generous rub of your favorite BBQ spice mix (about 1/4 cup)
- 1 cup of apple cider vinegar
- 1/2 cup of your favorite BBQ sauce, plus extra for serving
- A couple of splashes of Worcestershire sauce
- 1 tbsp of brown sugar
- 1 tsp of smoked paprika
- Hamburger buns, for serving
- A handful of coleslaw, for topping (optional)
Instructions
- Preheat your oven to 300°F (150°C). While it’s heating up, pat the pork shoulder dry with paper towels.
- Mix the BBQ spice mix, brown sugar, and smoked paprika in a small bowl. Rub this mixture all over the pork shoulder, making sure it’s evenly coated.
- Place the pork in a roasting pan and pour the apple cider vinegar and Worcestershire sauce around it. Cover the pan tightly with aluminum foil.
- Roast in the preheated oven for about 4 hours, or until the pork is tender enough to shred with a fork. Tip: Check the pork at the 3-hour mark to ensure it’s not drying out.
- Remove the pork from the oven and let it rest for 10 minutes. Then, shred it using two forks, discarding any large pieces of fat.
- Stir in 1/2 cup of BBQ sauce into the shredded pork. Tip: For extra flavor, you can broil the shredded pork for a couple of minutes until the edges get crispy.
- Serve the pulled pork on hamburger buns, topped with extra BBQ sauce and a handful of coleslaw if you like. Tip: Toasting the buns lightly before serving adds a nice crunch.
What makes these sandwiches stand out is the perfect balance of smoky, sweet, and tangy flavors, with the pork being melt-in-your-mouth tender. For a fun twist, try serving the pulled pork over a baked potato or mixed into mac and cheese for the ultimate comfort food experience.
Lemon Pepper Crusted Pork Roast
Venturing into the kitchen today, I’m reminded of the first time I tried a lemon pepper crust on pork—it was a game-changer. The zesty, peppery crust with the juicy pork inside? Absolute perfection. Now, it’s my go-to for impressing guests or treating myself on a lazy Sunday.
Ingredients
- A 3-pound pork loin roast
- A couple of tablespoons of olive oil
- The zest of 2 lemons
- A good sprinkle of freshly ground black pepper, about 2 teaspoons
- A teaspoon of salt
- A splash of chicken broth, about 1/2 cup
- A couple of cloves of garlic, minced
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly cooked roast with a crispy crust.
- In a small bowl, mix together the lemon zest, black pepper, and salt. This combo is the star of the show, so make sure it’s well blended.
- Rub the pork loin all over with olive oil, then press the lemon pepper mixture onto the surface. Tip: Letting it sit for 10 minutes helps the flavors meld.
- Place the roast in a roasting pan and scatter the minced garlic around it. The garlic will infuse the pork with a subtle, savory depth.
- Pour the chicken broth into the bottom of the pan. This keeps the pork moist and creates a delicious jus for serving.
- Roast for about 1 hour and 15 minutes, or until the internal temperature hits 145°F (63°C). Tip: Use a meat thermometer for precision.
- Let the pork rest for 10 minutes before slicing. This keeps all those juicy flavors locked in.
Every bite of this pork roast is a burst of bright lemon and bold pepper, with the garlic adding a warm undertone. Serve it sliced over a bed of creamy polenta or alongside roasted veggies for a meal that’s as beautiful as it is delicious.
Summary
Absolutely delightful, these 18 juicy pork roast recipes are perfect for making your special occasions even more memorable. Whether you’re a seasoned chef or a home cook, there’s something here to inspire your next meal. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy cooking!
