Sunday Pork Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family for Sunday dinner. This recipe includes instructions for a classic oven braise as well as cooking in a slow cooker or Instant Pot.
Sunday dinner means a lot of things to a lot of people. It can be the time you gather with friends and family, or the time you are relaxing for just a little longer before starting another work week. In either case, an easy and delicious dinner is the perfect way to enjoy Sunday evening—or any evening! This recipe is simple, affordable and delightfully delicious.
You will start this dinner by coating the roast in oil and then sprinkling the spices over it. This will cook for 30 minutes in a high heat oven to blast the roast with heat and seal in those perfect flavors. Then, you will reduce the heat and bake for another hour. At that point, you will add the vegetables and apple juice to the roast, which will cook the veggies, add flavor, and keep the roast sweet and juicy. Bake that for another hour to two hours until the pork and vegetables are tender.
Do I roast it covered or uncovered?
The pork roast has so much fat to render, that we want it uncovered, otherwise it will steam and it won’t get that great roasted flavor.
Can I use a pork loin with this recipe?
Not really. This recipe calls for a cut of pork that requires a longer time in the oven. That is good because it allows enough time for the vegetables to cook through. A loin roast cooks significantly faster, and will not give you enough time to cook your veggies thoroughly enough.
Can I use other kinds of potatoes with this recipe?
Yes. Red and Yukon Gold potatoes go best with this recipe. Russet potatoes are a little too starchy and don’t work as well. We like the baby red potatoes, which are fun too, because they can remain whole. If you can’t find ones that are about the size of a golf ball or smaller, you can cut up larger ones.
Why is the temperature so high to start?
The initial high temperature sears the outside of the roast and keeps the inside juicy.
Do you have a gravy recipe that can go with this?
This recipe doesn’t make a specific gravy, but you can find a guide to making gravy here, which will show you how to make gravy to go with any meal, whether from scratch or from your roast’s drippings.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Sunday Pork Roast
- 3 to 5 pound pork shoulder or butt roast
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 large white onions cut into 2 inch chunks
- 1 pound baby carrots
- 1 1/2 pounds baby red potatoes
- 2 cups apple juice
- 1 sprig fresh rosemary
- salt and pepper to taste
- Preheat oven to 450 degrees.
- Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
- Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
- Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
- Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.