This Heritage Roast Pork is a celebration of classic flavors, combining tender pork shoulder with aromatic herbs and hearty vegetables. It's perfect for a family meal, offering a comforting yet elegant touch to any gathering.
The star of this dish is the pork shoulder, which becomes incredibly tender as it cooks. Salt and black pepper are classic seasonings that enhance the natural flavors of the meat. The olive oil is used for searing, adding a rich, golden crust. Fresh herbs like rosemary and thyme bring a fragrant, earthy aroma that permeates the dish. Garlic adds depth and warmth. A splash of chicken broth keeps everything moist and infuses the meat and veggies with savory goodness. The trio of carrots, onion, and celery not only adds flavor but also serves as a delicious bed for roasting.
This roast pairs beautifully with creamy mashed potatoes or a simple green salad. For a touch of sweetness, try serving it with a side of applesauce or roasted apples. The natural sweetness complements the savory pork perfectly.
Start by preheating your oven to 450°F (232°C). While the oven is heating up, season your pork shoulder generously with salt and black pepper. In a large roasting pan, heat the olive oil over medium-high heat. Once hot, place the pork shoulder in the pan and sear it on all sides until it turns a beautiful golden brown, about 4 minutes per side. This step locks in the juices and adds flavor.
Once seared, remove the pork from the pan and set it aside momentarily. In the same pan, toss in the rosemary, thyme, and garlic, letting them sauté for just about a minute until fragrant. This brief cooking time wakes up their flavors. Pour in the chicken broth, then add the sliced carrots, quartered onion, and chopped celery, stirring to combine.
Place the pork back into the pan, resting it atop the vegetables. Now, transfer the whole setup into your preheated oven for an initial roast of 15 minutes. This high heat gives the pork a nice start. After 15 minutes, reduce the oven temperature to 325°F (163°C) and let it roast for another 2.5 to 3 hours. Remember to baste the pork occasionally with the pan juices to keep it moist and flavorful. You'll know it's done when it's tender and the internal temperature hits 145°F (63°C).
Once out of the oven, let the pork rest for about 10 minutes before slicing. This rest period allows the juices to redistribute, ensuring every slice is juicy and delicious.
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