Onion and Garlic Pork Roast
Elevate your dinner table with the savory goodness of this Onion and Garlic Pork Roast, a succulent dish that combines tender pork shoulder with the rich, aromatic flavors of caramelized onions and garlic. Perfectly seasoned with dried thyme, paprika, and a hint of black pepper, this roast is seared to golden perfection before slow-cooking in a savory chicken broth base for hours of mouthwatering tenderness. The recipe’s simplicity shines through as the pork bastes in its own juices, creating a melt-in-your-mouth masterpiece that pairs beautifully with creamy mashed potatoes or roasted vegetables. With just 15 minutes of prep and a flavorful slow roast in your oven, this hearty dish is perfect for family gatherings or cozy Sunday dinners. Keywords: onion garlic pork roast, slow-cooked pork, tender pork shoulder, easy pork dinner, comforting roast recipe.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder roast
- 2 medium Yellow onions
- 6 Garlic cloves
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Dried thyme
- 1 tsp Paprika
- 1 cup Chicken broth
- 2 tbsp Unsalted butter
Instructions
Preheat your oven to 325°F (165°C).
Peel and thinly slice the onions. Peel and mince the garlic cloves.
Pat the pork shoulder roast dry with paper towels. Rub it generously with salt, pepper, dried thyme, and paprika.
Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
Sear the pork roast on all sides until golden brown, about 3-4 minutes per side. Remove the pork from the skillet and set aside.
Reduce the heat to medium. Add the sliced onions and minced garlic to the skillet, stirring frequently, until they are soft and fragrant, about 5 minutes.
Deglaze the skillet by pouring in the chicken broth, scraping any browned bits from the bottom of the pan.
Return the pork roast to the skillet, placing it on top of the onion and garlic mixture.
Dot the top of the roast with the unsalted butter.
Cover the skillet or Dutch oven with a lid or tightly with aluminum foil, and transfer it to the preheated oven.
Roast the pork for approximately 2.5 to 3 hours, or until it reaches an internal temperature of 190°F (88°C) and is tender enough to shred with a fork.
Baste the pork with the pan juices every 45 minutes for added flavor and moisture.
Once cooked, remove the skillet from the oven and let the pork rest for 10-15 minutes before carving or shredding.
Serve the pork roast with the onion-garlic mixture spooned over the top, along with your favorite side dishes.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.6 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
