Old-Fashioned Style Pork Roast

This Old-Fashioned Style Pork Roast is the roast you remember from your childhood, with baby carrots, buttery-tasting gold potatoes, celery, and onions, so tender, delicious, and juicy it melts in your mouth.

Remember that Old-Fashioned Roast Pork Shoulder Roast mom used to make that was so tender it was about to fall off the bones? Oh, my goodness; that was a roast made with love and devotion on Sunday afternoons. After church, mom would start gathering the ingredients and preparing a Sunday meal you would fondly remember for years to come.

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It took years to figure out what mom did that made this roast so darn good. Sometimes we get so close, yet so far away from that darn roast being just like mom’s, it becomes frustrating. You gather all the ingredients that mom used, prepare it to be just like mom did, and put it in the oven crossing your fingers it will be the perfect Old-Fashioned Style Pork roast you remember. It comes out, and you think; this is good, but it’s not mom’s roast. What did I forget?

Do you want to know what you forgot?

Relax, breathe, lose yourself in your happy thoughts and dreams, and remember how much your family means to you. Are you calm? Now make the pork roast. You have forgotten that all great moms know how to calm down, relax, and flow in the kitchen; they let go of the baggage they can not unpack.

It took me years to learn to let go of comparing my roasts to my mom’s and grandmother’s; we each add our special touches to our roasts, and sometimes special touches cannot be duplicated, and that’s ok. Your roast will be fantastic in its way. Believe it or not, mom enjoys my roast just as much as I enjoy hers.

Below is my version of…

Old-Fashioned Style Pork Roast

• Five-pound pork shoulder roast

• Kosher salt

• fresh ground peppercorns

• Two tablespoons of authentic olive oil

• Three cups of low-sodium vegetable broth

• One head of garlic halved

• One teaspoon of Worcestershire sauce

• Two bay leaves

• bouquet of fresh thyme

• Eight medium gold potatoes halved

• Two cups of baby carrots

• Two stalks of celery sliced about 2 inches long

• One medium onion sliced

Gravy ingredients

• Four tablespoons of real unsalted butter

• Four tablespoons of all-purpose flour

• Two cups of broth from the roast

• kosher salt

• freshly ground peppercorns

Directions

1. Liberally season the pork roast with kosher salt and freshly ground peppercorns on both sides.

2. Add two tablespoons of authentic olive oil to a large cast-iron Dutch oven or plain dutch oven, and place the heat source on medium heat.

3. Preheat oven to 300 degrees F.

4. Once the olive oil has heated, place the liberally seasoned pork shoulder roast in the Dutch oven, and sear both sides without moving for 5 minutes on each side until a crust has formed on the roast.

5. Remove from the heat source; add the low-sodium vegetable broth, garlic cloves, Worcestershire sauce, two bay leaves, and fresh thyme. Place in the  300 degrees F preheated oven; cook covered at 300 degrees F for 2 hours.

6. Remove the pork shoulder roast from the oven and place it in a safe heat area; add halved gold potatoes, baby carrots, celery, and sliced onion.

7. Place the pork shoulder roast back into a 300-degree F oven tightly covered for 1 and 1/2 hours or till roast is desired tenderness; careful not to overcook or dry out the pork roast. I usually like to spoon the juices over the top of my pork roast a few times.

8. Once the Old-Fashioned Pork Roast has finished cooking, please remove it from the oven and use a slotted spoon to remove the vegetables from the Dutch oven and metal utensils such as a large fork to remove the pork shoulder roast and place on a platter or a serving dish of your choice.

9. Drain 2 cups of the pork should broth from the Dutch oven for gravy (save the rest of the pork shoulder broth for another recipe by freezing). Reserve broth to the side till ready for use.

10. Melt four tablespoons of real unsalted butter in the Dutch oven on medium heat; once the butter has melted, add four tablespoons of all-purpose flour to the butter to make a deep amber-colored roux. Keep moving around the mixture, careful not to burn the flour and butter mixture.

11. Once you have achieved the perfect color, add pork roast broth, season with kosher salt and fresh ground peppercorns, and constantly stir gravy till smooth in texture and there are no lumps. If needed, you may add more broth.

12. Spoon the homemade gravy over the roast and vegetables.

Old-Fashioned Style Pork Roast

Heidy McCallum

This Old-Fashioned Style Pork Roast is the roast you remember from childhood, so tender, delicious, and juicy it melts in your mouth.

5 from 19 votes

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 40 minutes mins

Rest 10 minutes mins

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 6 People

Calories 690 kcal

Ingredients

  

1x2x3x

• 5 pound Pork Shoulder Roast
• Kosher Salt to own taste
• Freshly Ground Black Pepper to own taste
• 2 Tablespoons Olive Oil
• 3 Cups Low Sodium Vegetable Broth
• 1 Head Garlic Halved
• 1 Teaspoon Worcestershire Sauce
• 2 Bay Leaves
• 1 Bouquet Fresh thyme
• 8 Medium Gold Potatoes, halved
• 2 Cups Baby Carrots
• 2 Stalks Celery, sliced about 2 inches long
• 1 Large Onion, sliced

Gravy Ingredients

• 4 Tablespoons Real unsalted butter
• 4 Tablespoons All-purpose flour
• 2 Cups Broth from roast
• Kosher Salt to own taste
• Freshly Ground Black Pepper to own taste

Instructions

 

• Liberally season the pork roast with kosher salt and freshly ground peppercorns on both sides.
• Add 2 tablespoons of authentic olive oil to a large cast-iron Dutch oven or plain dutch oven, place heat source on medium heat.
• Preheat oven to 300 degrees F
• Once olive oil has heated; place the liberally seasoned pork shoulder roast in the Dutch oven, sear both sides without moving 5 minutes on each side till a crust has formed on the roast.
• Remove from the heat source; add the low-sodium vegetable broth, garlic cloves, Worcestershire sauce, 2 bay leaves, and fresh thyme, place in the 300 degrees F preheated oven; cook covered on 300 degrees F for 2 hours.
• Remove the pork shoulder roast from the oven, place on heat safe area; add halved gold potatoes, baby carrots, celery, and sliced oven.
• Place the pork shoulder roast back into a 300 degree F oven tightly covered for 1 and 1/2 hours or until roast is desired tenderness; careful not to overcook or dry out the pork roast. I usually like to ladle the juices over the top of my pork roast a few times.
• Once the Old-Fashioned Pork Roast has finished cooking; remove from the oven and using a slotted spoon remove the vegetables from the Dutch oven, and metal utensils such as a large fork to remove the pork shoulder roast and place on a platter or a serving dish of your choice.
• Drain 2 cups of the pork should broth from the Dutch oven for gravy ( save the rest of the pork shoulder broth for another recipe by freezing) Reserve broth to the side till ready for use.
• Melt 4 tablespoons of real unsalted butter in the Dutch oven on a medium heat; once the butter has melted add 4 tablespoons of all-purpose flour to butter to make a deep amber-colored roux, keep moving around mixture careful not to burn the flour and butter mixture.
• Once you have achieved the perfect color; add pork roast broth, season with kosher salt and fresh ground peppercorns, constantly stir gravy till smooth in texture and there are no lumps. If needed, you may add more broth.
• Ladle the homemade gravy over the roast and vegetables.

Nutrition

Serving: 01Calories: 690kcalCarbohydrates: 53gProtein: 53gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 175mgSodium: 546mgPotassium: 1992mgFiber: 8gSugar: 6gVitamin A: 6207IUVitamin C: 52mgCalcium: 103mgIron: 6mg

Keyword Pork, Pot roast, Roast

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