Recipe

Rustic Pork Roast Recipe

A decadent, herb-forward pork roast with crisp edges, silky pan gravy, and cozy, braised-in-the-best-way vegetables. Fancy enough for Sunday, chill enough for a weeknight flex.

By Matt Campbell

•

4.8

Jump to Recipe

If you want a roast that feels like you lit candles and put on a playlist, but you actually just threw a few ingredients into a pan and let the oven do the heavy lifting, this is your move. This rustic pork roast is decadent and indulgent in the best way: crisp, salty edges; tender, juicy meat that pulls apart with minimal drama; and a pan gravy that tastes like you tried harder than you did.

I lean into accessible flavors here: garlic, rosemary, thyme, a little mustard for backbone, and a splash of apple cider vinegar to wake everything up. The vegetables hang out underneath and soak up the good stuff, turning soft, savory, and deeply cozy, like the best kind of pot roast situation.

Why It Works

Crisp edges, tender center: A high-heat start builds a real crust, then a lower roast finishes the meat gently so it stays juicy.
Pan gravy without stress: Flour plus broth plus those browned bits equals glossy, savory gravy in minutes.
Big flavor from basic stuff: Mustard, herbs, and garlic do the most with pantry-level effort.
Cozy vegetables: The carrots and onions turn soft and sweet, braised in the drippings and pan juices. If you want them firmer, add the vegetables for the last 90 minutes of roasting instead of at the beginning.

Pairs Well With

Creamy Mashed Potatoes
Crispy Roasted Brussels Sprouts
Buttered Egg Noodles
Simple Green Salad with Vinaigrette

Storage Tips

How to Store Leftovers

Refrigerate: Cool roast and veggies, then store in an airtight container up to 4 days. Keep gravy separate if you can.
Freeze: Slice or shred pork, wrap tightly, and freeze up to 3 months. Gravy freezes well too, but may need a whisk when reheated.
Reheat (best texture): Warm pork in a covered skillet with a splash of broth or gravy over low heat until hot. Microwaving is fine, just do it in short bursts so it stays juicy.
Leftover glow-up: Shred pork into tacos, crisp it in a skillet for sandwiches, or toss into a pot of beans or lentils.

Common Questions

What cut of pork should I use for a rustic pork roast?

Pork shoulder (Boston butt) is the most forgiving and indulgent. It has enough fat and connective tissue to stay juicy and turn tender with a longer roast. Pork loin works faster, but it is leaner and easier to dry out.

Do I have to sear it first?

Not necessarily. This recipe uses a hot oven start to mimic that searing effect and build crust. If you love extra browning, you can sear in a Dutch oven for 3 to 4 minutes per side first, then proceed.

When is the pork roast done?

For shoulder, aim for 195°F to 203°F internal if you want pull-apart tender. If you prefer sliceable but still tender, you can pull it around 185°F to 190°F. Use a thermometer. Guessing is how dry roast legends are born.

My gravy tastes flat. How do I fix it?

Add a pinch of salt, a splash of vinegar or lemon juice, or a tiny spoon of Dijon. If it needs depth, whisk in a teaspoon of soy sauce or Worcestershire.

Can I make this in a slow cooker?

Yes for tenderness, no for crisp edges. If you go slow cooker, cook on low 8 hours, then broil the shredded or chunked pork on a sheet pan for 5 to 8 minutes to get those crispy bits back. It is an optional step, but it takes almost no effort and pays off big.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Dutch oven or heavy roasting pan (5 to 7 quart is ideal)
Meat thermometer
Cutting board and sharp knife
Heat-proof measuring cup or bowl (for reserving pan juices)
Small saucepan (optional, for gravy if you do not want to make it in the roast pan)
Whisk
Slotted spoon or tongs (for lifting out vegetables)

The first time I made a “rustic” pork roast, I was mostly trying to feed people without babysitting a stove. I wanted that big, cozy, everybody-grab-a-fork energy. I salted the pork aggressively, tossed in whatever herbs I had, and crossed my fingers. What came out was the kind of dinner that makes the kitchen go quiet for a second because everyone is busy chewing.

Now it is my favorite low-drama centerpiece. I love that it feels special, but it is also completely okay if your carrots are different sizes and your gravy is not a perfect restaurant gloss. Taste as you go, own the chaos, and let the pork do its thing.

Rustic Pork Roast Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 3 hours 10 minutes

Total Time 3 hours 30 minutes

Servings 6 to 8

Ingredients

Pork roast: 1 (4 to 5 lb) pork shoulder (Boston butt), boneless or bone-in
4 tsp kosher salt, plus more to taste (season generously)
1 1/2 tsp black pepper
2 tbsp Dijon mustard
2 tbsp olive oil
6 cloves garlic, minced (or grated)
1 tbsp chopped fresh rosemary (or 2 tsp dried)
2 tsp fresh thyme leaves (or 1 tsp dried)
1 tsp smoked paprika (optional but highly recommended)
Vegetables: 1 lb carrots, cut into thick chunks
2 large yellow onions, cut into wedges
1 lb baby potatoes (optional), halved
Roasting liquid: 1 1/2 cups low-sodium chicken broth
2 tbsp apple cider vinegar
1 tbsp maple syrup or brown sugar (optional, for a subtle roast-y sweetness)
2 bay leaves
Gravy (optional but do it): 2 tbsp butter
2 tbsp all-purpose flour
1 to 2 cups pan juices or additional broth, as needed

Instructions

Heat the oven: Set oven to 450°F. Place a rack in the lower third.
Season the pork: Pat the pork dry. In a small bowl, mix salt, pepper, Dijon, olive oil, garlic, rosemary, thyme, and smoked paprika. Rub it all over the pork, including the sides. Be generous, this is a big cut. If you have time, let it sit 20 to 30 minutes at room temp while you prep the vegetables.
Build the roast pan: Add carrots, onions, and potatoes (if using) to a Dutch oven or roasting pan. Pour in broth, apple cider vinegar, maple syrup (if using), and add bay leaves. Toss the veggies lightly so they are coated.
Roast hot to start: Nestle the pork on top of the vegetables, fat cap up if you have one. Roast 30 minutes at 450°F to kickstart browning.
Turn it down and roast low: Reduce oven to 325°F. Cover with a lid (or foil) and roast for 2 hours.
Uncover for crust: Remove the lid and continue roasting 30 to 60 minutes, until the pork reaches 195°F to 203°F for pull-apart tender. If the top needs more color, broil 2 to 4 minutes, watching closely.
Rest: Transfer pork to a cutting board and tent with foil. Rest 20 minutes. This is when the juices calm down and stay in the meat, not on your cutting board.
Move the vegetables and reserve the juices: Use a slotted spoon or tongs to transfer the carrots, onions, and potatoes to a serving platter. Cover loosely to keep warm. Carefully pour the pan juices into a heat-proof measuring cup or bowl. Let it sit 2 minutes, then spoon off excess fat from the top if needed. Leave the browned bits in the Dutch oven, that is flavor.
Make quick pan gravy: Put the Dutch oven on the stove over medium heat. Add butter and let it melt. Whisk in flour and cook 1 minute (you are making a quick roux). Slowly whisk in the reserved pan juices until smooth and glossy. Add a splash of broth if you need more volume. Simmer 2 to 3 minutes. Taste and adjust with salt, pepper, or an extra tiny splash of vinegar.
Serve: Slice or shred the pork. Spoon vegetables and gravy over top. Mandatory: taste a crispy edge piece right away for quality control.

Nutrition information is estimated.

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