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Pork Roast Recipe for Good Luck Easy Juicy and Flavorful Guide

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A juicy and flavorful pork shoulder roast seasoned with simple herbs and spices, slow roasted to perfection for tender, crispy, and delicious meat. Perfect for celebrations and cozy dinners.

Ingredients

Scale
  • 45 lbs pork shoulder roast
  • 2 tablespoons olive oil
  • 45 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon honey
  • Zest of 1 lemon
  • 2 tablespoons apple cider vinegar
  • 1 cup chicken or vegetable broth

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Pat the pork shoulder dry with paper towels. Score the fat cap lightly in a diamond pattern if present.
  3. In a mixing bowl, combine olive oil, minced garlic, chopped rosemary and thyme, sea salt, black pepper, honey, lemon zest, and apple cider vinegar. Stir until a paste forms.
  4. Rub the seasoning paste all over the pork roast, including into the scored fat and all sides.
  5. Place the pork roast fat side up in a roasting pan or oven-safe skillet. Pour the broth into the pan.
  6. Roast in the oven for 2 to 2.5 hours, or until the internal temperature reaches 195°F (90°C) for fall-apart tender meat.
  7. Optionally baste the roast every 30 minutes with pan juices. For a shinier crust, brush with honey during the last 20 minutes.
  8. Remove the roast from the oven and tent loosely with aluminum foil. Let rest for 15-20 minutes to allow juices to redistribute.
  9. Slice the pork against the grain into thick slices. Serve with pan juices or your favorite gravy.

Notes

Use a meat thermometer to ensure proper doneness. Rest the meat for 15-20 minutes before slicing to keep it juicy. Scoring the fat helps create a crispy crust. If skin isn’t crispy enough, broil for 3-5 minutes watching carefully. This recipe is naturally gluten-free if broth is gluten-free. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

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