Pork Roast 6 Hour Roast

Indulge in the ultimate comfort food with our 'Pork Roast 6 Hour Roast' recipe—a masterpiece of slow-cooked perfection. Featuring a generously seasoned bone-in pork shoulder or butt, this dish is enhanced with aromatic garlic, fresh rosemary, thyme, and a hint of smoky paprika. Roasted atop a medley of cozy vegetables like onion, carrots, and celery, all bathed in rich chicken stock, this six-hour dish transforms into melt-in-your-mouth tenderness with flavors that deepen as they roast. Perfect for family gatherings or holidays, this recipe pairs rustic simplicity with elegant flavor. Serve shredded or sliced alongside the savory roasted veggies and juices for a meal that’s as hearty as it is unforgettable. Keywords: slow-cooked pork roast, tender pork shoulder, roasted vegetables, easy comfort food recipe.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:360 mins

Total Time:390 mins

Servings: 6

Ingredients

• 4 pounds Pork shoulder or pork butt (bone-in)
• 2 tablespoons Olive oil
• 6 cloves Garlic cloves
• 2 tablespoons Fresh rosemary leaves, chopped
• 1 tablespoon Fresh thyme leaves, chopped
• 2 teaspoons Smoked paprika
• 2 teaspoons Salt
• 1 teaspoon Black pepper, freshly ground
• 1 Onion, quartered
• 2 Carrots, peeled and cut into large chunks
• 2 Celery stalks, cut into large chunks
• 1 cup Chicken stock

Directions

Step 1

Preheat your oven to 275°F (135°C).

Step 2

Pat the pork shoulder dry with paper towels and place it on a cutting board.

Step 3

In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper to create a paste.

Step 4

Rub the prepared herb and garlic mixture all over the pork roast, ensuring it covers the entire surface.

Step 5

Place the quartered onion, carrot chunks, and celery chunks into the bottom of a large roasting pan.

Step 6

Set the seasoned pork roast on top of the vegetables in the roasting pan.

Step 7

Pour the chicken stock into the pan, ensuring it reaches the bottom but does not touch the meat.

Step 8

Cover the roasting pan tightly with aluminum foil or a lid to lock in moisture.

Step 9

Transfer the roasting pan into the preheated oven and roast for 6 hours, basting the pork occasionally with the pan juices.

Step 10

After 6 hours, check the internal temperature of the pork; it should read at least 190°F (88°C) for fall-apart tenderness.

Step 11

Remove the roasting pan from the oven and let the pork rest for 15-20 minutes, covered, to allow the juices to redistribute.

Step 12

Shred or slice the pork and serve it with the roasted vegetables and pan juices.

Nutrition Facts

Serving size	(2688.7g)

Amount per serving	% Daily Value*
Calories	5061.9

Total Fat 396.0g	0%
Saturated Fat 131.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1291.4mg	0%
Sodium 6512.5mg	0%
Total Carbohydrate 41.6g	0%
Dietary Fiber 13.0g	0%
Total Sugars 16.7g
Protein 327.3g	0%

Vitamin D 127.0IU	0%
Calcium 422.0mg	0%
Iron 19.5mg	0%
Potassium 6012.7mg	0%

*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.

Source of Calories

Fat: 70.7%

Protein: 26.0%

Carbs: 3.3%