Slow-Roasted Pork Shoulder

Tender, succulent pork shoulder slow-roasted with herbs and garlic, served with fluffy mashed potatoes and sweet roasted carrots.

• Prep: 25 min
• Cook: 4 hr
• Total: 4 hr 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $3.56/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• roast
• savory
• slow cooker

Ingredients

• 3 pound pork shoulder (boneless)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 0.5 teaspoon black pepper
• 1 tablespoon salt
• 4 clove garlic (minced)
• 1 cup chicken broth
• 2 pound russet potatoes
• 0.5 cup milk
• 0.25 cup unsalted butter
• 1.5 pound carrots (peeled and chopped)
• 1 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 300°F (150°C). Pat the pork shoulder dry with paper towels.
2. In a small bowl, combine 1 tablespoon of salt, dried thyme, dried rosemary, and black pepper. Rub this mixture evenly over the entire pork shoulder. Massage in the minced garlic.
3. Heat the olive oil in a large, oven-safe Dutch oven or roasting pan over medium-high heat. Sear the pork shoulder on all sides until nicely browned, about 3-4 minutes per side.
4. Pour the chicken broth into the Dutch oven around the pork. Cover tightly with a lid and transfer to the preheated oven. Roast for 3.5-4 hours, or until the pork is fork-tender.
5. While the pork roasts, prepare the carrots. Toss the chopped carrots with 1/2 tablespoon of olive oil and 1/4 teaspoon of salt and 1/4 teaspoon of black pepper on a baking sheet. Roast them during the last hour of the pork's cooking, or until tender and slightly caramelized.
6. About 30 minutes before the pork is done, prepare the mashed potatoes. Peel and chop the russet potatoes into 1-inch pieces. Place them in a large pot and cover with cold, salted water by about 1 inch. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
7. Return the drained potatoes to the hot pot. Add the milk, unsalted butter, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash until smooth and creamy.
8. Once cooked, remove the pork from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 15 minutes before shredding or slicing. The juices in the Dutch oven can be served as gravy.
9. Serve the sliced or shredded pork with mashed potatoes and roasted carrots. Garnish with fresh parsley, if desired.

Notes

For even more flavor, consider adding some chopped celery and another onion to the roasting pan with the pork shoulder. Any leftover pork is fantastic in sandwiches or tacos.

Nutrition (per serving)

• Calories: 720
• Protein: 52.8 g
• Carbohydrates: 53 g
• Fat: 33.1 g
• Fiber: 7.5 g
• Sodium: 1390 mg
• Saturated Fat: 11.2 g
• Sugar: 10.2 g
• Cholesterol: 155 mg