Get ready to savor a mouth-watering Heritage Pork Roast that's both comforting and impressive. This recipe brings together simple, robust flavors that transform a humble cut of pork into a centerpiece worthy of any occasion.
The star of this dish is the pork shoulder, a cut known for its marbling and flavor. When cooked slowly, it becomes incredibly tender. The olive oil helps the spice rub adhere to the meat while adding a hint of richness. A combination of kosher salt and black pepper lays the foundation for seasoning, while garlic powder and onion powder provide depth and aroma. Herbs like dried thyme and dried rosemary elevate the flavor profile, bringing a touch of earthiness. Adding chicken broth to the roasting pan ensures that the meat stays moist and infuses the dish with extra savory notes. Finally, sliced onions and minced garlic offer a sweet, caramelized backdrop that complements the pork beautifully.
This pork roast pairs beautifully with creamy mashed potatoes or a hearty root vegetable mash. Add some steamed greens like broccoli or green beans for a well-rounded meal. A side of crusty bread is perfect for soaking up any delicious juices left on your plate.
Start by preheating your oven to 325°F (163°C). This lower temperature is key to achieving that fall-apart tender texture. In a small bowl, combine your kosher salt, black pepper, garlic powder, onion powder, thyme, and rosemary. Give it a good mix so everything is evenly distributed.
Next, take your pork shoulder and rub it all over with olive oil. This not only adds flavor but also helps our spice mix stick to the meat. Now, sprinkle the spice mixture over the pork, making sure to coat every inch evenly. It's like giving your pork a flavorful spa treatment!
Layer the bottom of a roasting pan with sliced onions and minced garlic. These will slowly caramelize and infuse their flavors into the pork as it cooks. Place your seasoned pork shoulder right on top of this aromatic bed, then pour chicken broth into the pan. This little pool of broth keeps things moist and adds another layer of yum.
Cover the roasting pan tightly with foil. This traps the steam, helping the pork cook evenly and stay juicy. Slide the pan into your preheated oven and let it roast for 3 to 3.5 hours. It's done when the internal temperature reaches 145°F (63°C), so a meat thermometer will be your best friend here.
In the last 30 minutes of roasting, remove the foil to let the top of the pork brown and develop a delightful crust. Once done, let it rest for 15 minutes before slicing. This rest period is crucial as it allows the juices to redistribute throughout the meat, ensuring every bite is flavorful.
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