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.
The Sunday Pork Roast is a quintessential family meal, perfect for those leisurely weekends. It combines the rich, deep flavors of a perfectly seasoned pork shoulder with the earthy goodness of roasted vegetables. The combination of garlic, onion, and paprika creates a savory crust on the pork, while the vegetables, cooked in the same pan, absorb the meat’s juices, becoming tender and flavorful. The apple juice adds a subtle sweetness, complementing the savory notes of the roast. This recipe is not just about creating a meal; it’s about crafting an experience that brings the family together. Whether you’re a novice in the kitchen or a seasoned home cook, this roast is straightforward to prepare, requiring simple ingredients and no complex techniques.
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.
Ingredient Breakdown
- Pork Shoulder or Butt Roast: These cuts are ideal for roasting. For a leaner option, try pork loin.
- Vegetable Oil: Can be substituted with olive oil for a slightly different flavor.
- Seasonings: Adjust the salt, pepper, garlic powder, onion powder, and paprika to taste. Fresh garlic and onion can be used for a more intense flavor.
- White Onions: Red onions or shallots are good substitutes.
- Baby Carrots and Red Potatoes: Feel free to replace these with other vegetables like turnips or sweet potatoes.
- Apple Juice: Chicken broth or white wine can be used for a different flavor profile.
- Rosemary: Fresh is best, but dried rosemary is also suitable.
Frequently Asked Questions
The pork roast has so much fat to render, that we want to roast it uncovered, otherwise it will steam and it won’t get that great roasted flavor.
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. If using a pork loin, you’ll need to make adjustments to the cooking time to account for these differences.
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.
The initial high temperature sears the outside of the roast and keeps the inside juicy.
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.
Slow Cooker & Instant Pot Instructions
SLOW COOKER INSTRUCTIONS: Season the roast as directed in step 2 of the recipe. Place the meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
INSTANT POT ELECTRIC PRESSURE COOKER INSTRUCTIONS: Follow this recipe as directed, but instead of searing and roasting the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast using the sear setting on your electric pressure cooker. Deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove the lid once steam has stopped coming out.
Storage and Reheating Instructions
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave until heated through. For freezing, slice the pork and store it in freezer-safe containers with some of the cooking juices to retain moisture.
More Delicious Pork Recipes
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.
This is the most delicious pork roast I ever made. The only thing I changed was I substituted the apple juice with vegetable broth. My husband is not a fan of sweet foods. It was still delicious 😋
I am in love with this recipe! I have to say I was concerned about cooking the pork roast uncovered but it’s perfectly moist and delicious! I don’t normally cook pork very often but this recipe may change that!
Love this recipe. I’m not a big fan of pork but I was given a pork butt roast. Not knowing how to cook it I googled a recipe. It was easy to follow. When my husband put the first bite in his mouth he melted. I totally enjoyed it too. Very tender and tasty. Thanks
Loved It! My husband said it was so tender that you could eat it with a spoon!
I made this today and the flavors were delicious but my pork did not come out as fork tender as I expected.
This is very easy to make and tastes delicious. I loved using the apple juice instead of broth with the roast. It did take longer for the veggies to get done, but everything turned out great.
Made this tonight. It was a hit. My family loved it. I will be making this again.
Pretty good but use meat thermometer to test doneness. Had I left it in as long as suggested in would have been way over done and add the veggies much sooner. Next time I will let it go 30 minutes and 450, then reduce to 350 and add the veggies after say 10 minutes.
My family loved this pork dish delicious
Amazing Sunday Dinner
My family is in love with this. When I read best pork roast in 74 years I had to try it. I did add 1/3 c. Worcestershire and 1/3 c. Apple cider vinegar. I had dry rosemary which I added to the rub. Delicious I saved this recipe. My husband doesn’t eat cooked carrots but he said they tasted like apple 🍎🥰