Roasted Pork Shoulder with Root Vegetables

Slow-roasted pork shoulder, incredibly tender and flavorful, served with sweet and savory roasted carrots, potatoes, and parsnips for a comforting meal.

• Prep: 20 min
• Cook: 3 hr
• Total: 3 hr 20 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• Gluten-Free
• Soy-Free
• Egg-Free
• Paleo
• Low-Sugar
• High-Protein
• High-Fiber
• Whole30

Tags

• comfort food
• roast
• savory

Ingredients

• 3 pound pork shoulder (boneless)
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• 1 teaspoon garlic powder
• 2 teaspoon salt
• 1 teaspoon black pepper (freshly ground)
• 2 tablespoon olive oil
• 2 pound russet potatoes (peeled and cut into 1-inch chunks)
• 1 pound carrots (peeled and cut into 1-inch pieces)
• 0.5 pound parsnips (peeled and cut into 1-inch pieces)
• 1 cup beef broth

Instructions

1. Preheat your oven to 325°F. Pat the pork shoulder dry with paper towels.
2. In a small bowl, combine the dried rosemary, dried sage, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this seasoning mixture all over the pork shoulder.
3. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
4. Add the remaining 1 tablespoon olive oil to the pot. Add the prepared russet potatoes, carrots, and parsnips to the pot and toss to coat with the oil and any drippings. Season with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Nestle the seared pork shoulder back into the pot among the vegetables. Pour the beef broth around the pork.
6. Cover the Dutch oven tightly with its lid (or heavy-duty foil). Transfer to the preheated oven and roast for 2.5 to 3 hours, or until the pork is very tender and easily shreds with a fork.
7. Remove from the oven, let rest for 10-15 minutes, then shred the pork directly in the pot, mixing it with the vegetables and pan juices. Serve hot.

Notes

Pork shoulder freezes beautifully, so any extra can be stored in an airtight container for future meals. It's also delicious in sandwiches.

Nutrition (per serving)

• Calories: 610
• Protein: 45 g
• Carbohydrates: 48 g
• Fat: 28.5 g
• Fiber: 8 g
• Sodium: 1100 mg
• Saturated Fat: 10 g
• Sugar: 5 g
• Cholesterol: 130 mg