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.
Thank you for simple directions that are easy to follow!!! You covered it step by step in a way I could comprehend.
Absolutely delicious! Huge hit at my house!
This recipe was a hit for me, my husband and my son! My son finished his dish, including the carrots and potatoes, so fast!
It is a beautiful flavor combination (sweet and salty) and the pork was so tender and juicy! There was enough sauce to pour over the dish.
Thank you for this recipe and we’ve decided we’ll make it a tradition to make it a least on Sunday a month!
Amazing flavor! Thank you for a delicious way to make pork roast that even I enjoy.
My only suggestion: leave an extra hour for a 5 lb roast. I had to put my roast back in the oven for 50 minutes (after 3.5 hrs) because juices did not run clear & inside was obviously pink.
Made this 2wks ago on a Sunday afternoon. Making it again today. So the Sunday Pork Roast is appropriate for ANY day of the week. Makes the house smell amazing! You nailed this one. It’s delicious! Tender, flavorful and, for lack of a better word.. Perfect. Just added 2 Rosemary Sprigs instead of one. A 4# roast is perfect. THANK YOU!!
Made this 2wks ago on a Sunday afternoon. Making it again today. So the Sunday Pork Roast is appropriate for ANY day of the week. Makes the house smell amazing! You nailed this one. It’s delicious! Tender, flavorful and, for lack of a better word.. Perfect. Just added 2 Rosemary Sprigs instead of one. A 4# roast is perfect. THANK YOU!!
Very detailed,I appreciate it.
My family loves this recipe! I’ve had to add 30 minutes if my roast is closer to 5 pounds, but otherwise it’s perfect. Tonight I’m adding wedges of squash to the pot to see how they turn out. The addition of apple juice is genius!
Made this last night, best pork roast I ever had! I used the liquide left in the pot to make incredable gravey.
OH EM GEE! This is the easiest, best pork roast! My go to is the crockpot for these, but, never again! The savory meat with the slightly sweet veggies is perfect. The crust on the outside, excellent! My husband gives this one an, “A+”. Thank you!
I’m about to make this for about the 8th time! It’s fantastic! I also make apple sauce to go with it. Thank you for such a simple and delicious recipe 🙏