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Pork roast on a plate with vegetables.

Pork Roast

Ideal for holiday dinners or a cozy Sunday supper, this seasoned Pork Roast recipe proves that low and slow is the way to go. Learn how to cook Pork Roast that rivals any restaurant version (and, quite possibly, grandma's heirloom recipe!).
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings (6 ounces each)
Calories 386kcal


For the pork spice blend:

For the roast pork:

  • 4 to 5 pound pork shoulder roast or pork butt, bone-in (see note 1)
  • 1/2 cup water
  • 2 pounds new potatoes quartered lengthwise and cut into 8 wedges
  • 1 pound carrots peeled and cut into 2-inch pieces
  • 1 red onion peeled, quartered, and chopped (layers unseparated)
  • 2 tablespoons olive oil
  • kosher salt


To make the pork spice blend:

  • In a small bowl, whisk together garlic powder, ground coriander, ground fennel, paprika, and kosher salt and pepper to taste (I like 1 tablespoon salt and 1/2 teaspoon pepper). Stir in olive oil to form a paste and set aside.

To make the pork roast:

  • Preheat oven to 450 degrees. Set a rack over a deep roasting pan. Pat pork dry with paper towels and rub all over with spice blend paste. Tie pork roast if desired.
  • Set pork roast in rack over roasting pan, fat cap side up. Pour water in the bottom of the roasting pan (to catch drippings and keep them from burning on the bottom of the pan). Roast for 35 minutes.
  • Remove from oven, reduce temperature to 350 degrees, and roast 1 hour.
  • Meanwhile, in a medium bowl add potatoes, carrots, and onions. Drizzle with olive oil and toss to coat. Add to bottom of roasting pan and sprinkle with salt to taste (I like 1 teaspoon).
  • Roast 2 hours to 3 hours longer, until the pork is 190 degrees (when tested with an internal thermometer for 15 seconds at the thickest part of the roast). Use a metal or hard plastic turner to carefully flip vegetables halfway through roasting time (being careful not to smash the potatoes).
  • Remove from oven, transfer rack to a rimmed baking sheet, and tent roast with foil. Let rest for 20 minutes before carving (turn the oven off and return the roasting pan to the oven to keep vegetables warm).


  1. Pork: The exact cooking time depends on the size of your roast and the size and placement of the bone within. Be sure to check the internal temperature multiple times and in multiple places, especially near the bone. When the meat is resting, if it drips dark red liquid, it is not sufficiently cooked and should be returned to the oven. Large bone-in roasts will take around 35 minutes per pound. 


Serving: 6ounces | Calories: 386kcal | Carbohydrates: 27g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 93mg | Sodium: 153mg | Potassium: 1168mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9606IU | Vitamin C: 28mg | Calcium: 61mg | Iron: 3mg