With a savory dry rub and plenty of hearty vegetables, this oven-baked pork roast fills the kitchen with irresistible aromas. The exterior becomes crisp while the interior stays tender and juicy—often falling apart on the fork. This one-pot meal is satisfying, straightforward, and a favorite for family dinners.

This oven-baked pork roast is one of the most popular weeknight dinners. It’s easy to prepare, seared to develop a flavorful crust, roasted with vegetables, and finished with a pan gravy made from the drippings.

To make it, season the pork shoulder with a simple dry rub and sear each side to lock in flavor and texture. Nestle the roast over potatoes, onions and carrots in a heavy pot, add a bit of broth and a splash of savory-sweet liquid, then roast until the meat reaches 145°F. Rest briefly, slice or pull apart, and serve with the roasted vegetables and gravy.

Best Cut of Pork for Pork Roast

This recipe uses a boneless pork shoulder roast. Pork shoulder (sometimes labeled pork butt) is fattier than a loin, which helps it stay juicy and tender during roasting. If you prefer a leaner cut, a pork loin roast will produce a firmer, sliceable roast rather than fall-apart meat.

• Pork Loin Roast: A lean cut from the back. It can dry out if overcooked during slow roasting, and it tends to slice best for serving.
• Pork Shoulder Roast: From the shoulder, with more intramuscular fat. Ideal for slow roasting because it becomes tender and succulent—this is the recommended cut for this recipe.

If you prefer other cooking methods, you can adapt similar flavorings and vegetables for an Instant Pot or slow cooker version to achieve quicker or hands-off results.

Cuts of pork: Different cuts behave differently under heat—shoulder for shredding and juiciness, loin for slicing and leaner results. Choose based on the texture you prefer.

How long should I cook pork roast in the oven?

Cooking time varies by roast size and oven. For a 3 lb. boneless pork shoulder, expect roughly 75–80 minutes at 350°F to reach an internal temperature of 145°F, which is the safe minimum recommended by authorities for whole cuts of pork. Always use an instant-read thermometer and check earlier to avoid overcooking. Searing the roast before baking helps develop color and flavor.

Will my pork roast fall off the bone?

It depends on the fat content of the cut. A fattier shoulder roast will break down more and be more likely to fall off the bone or pull apart. Leaner shoulders or loin roasts will be firmer and are better served sliced. When selecting meat, look for a balance of marbling if you want tender, pull-apart results.

How do you know your pork roast is done cooking?

Use an instant-read thermometer: the internal temperature should reach 145°F. The meat should also be easy to cut into and nearly falling apart for a shoulder roast. After removing from the oven, let the roast rest for about 10 minutes to allow juices to redistribute; the temperature will rise slightly during this time.

How to Thicken Gravy

If you prefer a thicker gravy, make a cornstarch slurry. Combine about 3 tablespoons of pan drippings with 1–2 teaspoons of cornstarch and whisk until smooth. Add the slurry back into the remaining pan liquid over low heat, whisking until the gravy thickens to your liking. Alternatively, simmering the gravy gently will concentrate flavors and reduce it naturally.

Pork Roast Slow Cooker Instructions

If you want to make this in a slow cooker, follow these general steps for tender, fall-apart results:

1. Place the prepared vegetables in the bottom of the slow cooker.
2. Season the pork roast and sear it in a hot skillet until browned on all sides.
3. Set the seared roast on top of the vegetables and add the cooking liquid (broth, a touch of maple syrup or Worcestershire if desired).
4. Cook on low for 6–8 hours, or until the roast is very tender and easily pulls apart.

How to Store Leftover Pork Roast

Allow the pork roast to cool completely, then transfer the meat and vegetables to an airtight container. Refrigerate for 3–5 days. Reheat gently and add a splash of broth or reserved gravy to keep the meat moist.

Ultimate Pork Roast Recipe

Rated 4.5 from 147 reviews

Summary: This oven-baked pork roast has a crisp, seasoned crust and tender meat inside. Roasted potatoes and carrots absorb the pan juices and pair perfectly with a simple gravy made from the drippings.

Author: Emily Richter

Prep: 25 mins   Cook: 1 hr 15 mins   Total: 1 hr 40 mins   Servings: 8

Ingredients

• 3 lb. boneless pork shoulder roast
• 1.5 tablespoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon chili powder
• 1/8 teaspoon smoked paprika
• 1 teaspoon coarse sea salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon ground cinnamon
• 1 tablespoon light brown sugar
• 6 medium russet potatoes, cut into large 1-inch chunks
• 1 large yellow onion, diced
• 6 large carrots, diced
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 tablespoon maple syrup
• 2 tablespoons Worcestershire sauce

Instructions

1. Preheat the oven to 350ºF. Pat the pork shoulder dry with paper towels and set it on a large plate.
2. In a small bowl, combine garlic powder, onion powder, chili powder, smoked paprika, coarse sea salt, ground pepper, ground cinnamon, and brown sugar. Rub the spice blend evenly over all sides of the pork. Refrigerate briefly while preparing the vegetables.
3. Cut the russet potatoes into 1-inch chunks. Dice the onion and chop the carrots into large pieces.
4. Heat 2 tablespoons olive oil in a large heavy pot or cast-iron stockpot over medium-high heat. When the oil is hot, sear the pork on all sides for about 2 minutes per side, until browned. Remove the roast and set it aside.
5. Pour a splash of chicken broth into the hot pot and use a wooden spoon to scrape up any browned bits. Add the diced vegetables to the pot, toss with the broth and oil, and spread them into an even layer. Place the seared pork shoulder fat-side up on top of the vegetables. Transfer any loose spice rub into the pot—these bits will flavor the gravy.
6. In a small bowl, whisk together the remaining chicken broth, maple syrup, and Worcestershire sauce. Pour this mixture over the roast and vegetables.
7. Place the uncovered pot in the oven and roast at 350ºF for about 60 minutes. Check the internal temperature with an instant-read thermometer. Continue roasting in 10-minute increments until the pork reaches 145ºF. A 3 lb. shoulder typically takes 75–80 minutes, but oven performance and roast size vary.
8. Remove the pot from the oven and let the roast rest for 10 minutes; the internal temperature will rise slightly during resting.
9. Toss the roasted vegetables in the pan gravy to coat them in flavor. Slice or pull apart the pork and serve with the vegetables and extra gravy.

Tips & Notes

• Gravy: Add extra chicken broth at the end if you want more gravy. To thicken, make a slurry with cornstarch and a small amount of the pan liquid, then whisk it into the gravy over low heat.
• Meat options: A pork shoulder gives a more fall-apart texture; a pork loin roast yields a leaner, sliceable roast. For this recipe, pork shoulder is recommended for juicier results.
• Adjusting for size: Cooking time depends on roast size and oven. The target internal temperature is 145ºF. For a smaller roast, start checking around 45 minutes and then every 10 minutes. For a larger roast, add time in 5–10 minute increments while monitoring temperature.

Nutrition

Per serving (approx.): Calories: 461 kcal, Carbohydrates: 31 g, Protein: 33 g, Fat: 23 g, Fiber: 4 g, Sugar: 7 g. Nutrition information is an approximation.