Sunday Pork Roast

Name: Sunday Pork Roast
Total time: 210 min
Cuisine: American
Ingredients: 2 teaspoons salt; 2 teaspoons black pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon paprika; 3 to 5 pounds pork shoulder roast; 2 tablespoons vegetable oil; 2 white onions; 1 pound baby carrots; 1 to 1.5 pounds baby red potatoes; 2 cups apple juice; 1 sprig fresh rosemary

3h 30m

Serves 1

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Sunday Pork Roast

facebook.com

3h 30m

Serves 1

Directions

1Make a seasoning rub by combining salt, black pepper, onion powder, garlic powder, and paprika in a bowl.
2Stir the seasoning rub until well combined.
3Grab a 3 to 5 pound pork shoulder roast, which can be bone-in or boneless, and place it in a large pot.
4Drizzle a couple of tablespoons of vegetable oil onto the roast.
5Rub the oil all over the outside of the roast.
6Sprinkle the seasoning rub generously over the entire surface of the roast, flipping it to ensure all sides are coated.
7Place the roast, fattiest side up, into a 450-degree Fahrenheit oven for 30 minutes.
8After 30-45 minutes, turn the oven temperature down to 350 degrees Fahrenheit.
9Let the roast continue to cook for about 1 hour while you prep the vegetables.
10Cut two white onions into large chunks.
11Get one pound of baby carrots or slice your own.
12Gather 1 to 1.5 pounds of baby red potatoes, ensuring they are smaller than a golf ball, or cut larger ones to size.
13Measure two cups of apple juice.
14Prepare one sprig of fresh rosemary.
15Remove the roast from the oven after it has cooked for a total of about an hour and a half.
16Add the baby red potatoes around the roast in the pot.
17Add the chopped white onions to the pot around the roast.
18Add the baby carrots to the pot around the roast.
19Pour two cups of apple juice over the vegetables.
20Place the sprig of fresh rosemary on top of the roast and vegetables.
21Return the pot to the 350-degree Fahrenheit oven for another 60 to 90 minutes.
22Cook until the vegetables are tender and the pork shreds easily with a fork.

Ingredients

2 teaspoons salt
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
3 to 5 pounds pork shoulder roast
2 tablespoons vegetable oil
2 white onions
1 pound baby carrots
1 to 1.5 pounds baby red potatoes
2 cups apple juice
1 sprig fresh rosemary

Equipment

bowllarge potroasting pan9x13 panovencutting boardknifemeasuring cup

Tips

When making the seasoning rub, give it a stir.
A butt or shoulder roast is ideal for this recipe because it requires a long cooking time and is cheaper.
You can use a large pot, a roasting pan, or a 9x13 pan to cook the roast.
Rub the outside of the roast with vegetable oil before applying the seasoning.
Ensure the seasoning covers the entire roast.
If your pork roast is tied with kitchen string, it helps it stay together better.
Place the fattiest side of the roast facing up when roasting.
For the red potatoes, make sure they are smaller than a golf ball. If you find bigger ones, cut them up to that size.
Surround the roast with the vegetables in the pot, adding potatoes first, then onions and carrots.

Sunday Pork Roast

3h 30m

Serves 1

facebook.com

Sunday Pork Roast

facebook.com

3h 30m

Serves 1

Directions

1Make a seasoning rub by combining salt, black pepper, onion powder, garlic powder, and paprika in a bowl.
2Stir the seasoning rub until well combined.
3Grab a 3 to 5 pound pork shoulder roast, which can be bone-in or boneless, and place it in a large pot.
4Drizzle a couple of tablespoons of vegetable oil onto the roast.
5Rub the oil all over the outside of the roast.
6Sprinkle the seasoning rub generously over the entire surface of the roast, flipping it to ensure all sides are coated.
7Place the roast, fattiest side up, into a 450-degree Fahrenheit oven for 30 minutes.
8After 30-45 minutes, turn the oven temperature down to 350 degrees Fahrenheit.
9Let the roast continue to cook for about 1 hour while you prep the vegetables.
10Cut two white onions into large chunks.
11Get one pound of baby carrots or slice your own.
12Gather 1 to 1.5 pounds of baby red potatoes, ensuring they are smaller than a golf ball, or cut larger ones to size.
13Measure two cups of apple juice.
14Prepare one sprig of fresh rosemary.
15Remove the roast from the oven after it has cooked for a total of about an hour and a half.
16Add the baby red potatoes around the roast in the pot.
17Add the chopped white onions to the pot around the roast.
18Add the baby carrots to the pot around the roast.
19Pour two cups of apple juice over the vegetables.
20Place the sprig of fresh rosemary on top of the roast and vegetables.
21Return the pot to the 350-degree Fahrenheit oven for another 60 to 90 minutes.
22Cook until the vegetables are tender and the pork shreds easily with a fork.

Ingredients

2 teaspoons salt
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
3 to 5 pounds pork shoulder roast
2 tablespoons vegetable oil
2 white onions
1 pound baby carrots
1 to 1.5 pounds baby red potatoes
2 cups apple juice
1 sprig fresh rosemary

Equipment

bowllarge potroasting pan9x13 panovencutting boardknifemeasuring cup

Tips

When making the seasoning rub, give it a stir.
A butt or shoulder roast is ideal for this recipe because it requires a long cooking time and is cheaper.
You can use a large pot, a roasting pan, or a 9x13 pan to cook the roast.
Rub the outside of the roast with vegetable oil before applying the seasoning.
Ensure the seasoning covers the entire roast.
If your pork roast is tied with kitchen string, it helps it stay together better.
Place the fattiest side of the roast facing up when roasting.
For the red potatoes, make sure they are smaller than a golf ball. If you find bigger ones, cut them up to that size.
Surround the roast with the vegetables in the pot, adding potatoes first, then onions and carrots.