Slow-Roasted Pork Shoulder with Vegetables
A simple, comforting pork shoulder slow-roasted with potatoes, carrots, onions, leeks, and garlic. A good sear followed by several hours of low, slow cooking produces incredibly tender pork, flavorful vegetables, and delicious pan juices that can be turned into a rich sauce.
Ingredients
Method
- Preheat oven to 300°F.
- Season the pork. Rub the pork shoulder all over with olive oil. Season generously on all sides with coarse salt and freshly ground pepper.
- Sear the pork. Heat a large dutch oven or heavy pot with lid over high heat for several minutes. Place pork in the hot pan, starting with the fattiest side down. Sear for 1-2 minutes per side, until nicely browned. Sear the ends as well, if desired.
- Add the vegetables. Remove the pot from the heat. Arrange the potatoes, carrots, leeks, and onions around the pork.
- Add the aromatics. Tuck the smashed garlic cloves and bay leaves among the pork and vegetables.
- Add the stock. Pour about 1 cup chicken sock into the bottom of the pot.
- Slow roast. Cover the pot and transfer to the oven. Roast for 4-5 hours, or until the pork is very tender and easily pulls apart with a fork. For the most tender pulled-pork texture, the internal temperature will generally be around 195-205°F.
- Rest. Remove the pork from the oven and let the pork rest, covered, for about 20-30 minutes before serving.
- Make a sauce, if desired. For a rich, rustic sauce, transfer some of the cooked vegetables and pan juices to a blender or food processor and blend until smooth. Serve alongside the pork – or spoon generously over mashed potatoes.
Notes
Make it your own. This recipe is very forgiving. Try adding mushrooms, replacing some of the chicken stock with beer or wine, or adding your favorite herbs and seasonings.
© 2026 Pamela Zippi