Healthy Pork Shoulder Roast with Vegetables

There’s something so comforting about a slow-cooked pork roast. The way it fills the house with that wonderful aroma all day long takes me right back to Sunday dinners at my mom’s house. I’ve always loved how this meal practically cooks itself while I’m busy doing other things around the house or helping the kids with homework.

What makes this recipe even better is how the vegetables cook right alongside the meat, soaking up all those good flavors. No need to worry about timing different side dishes or using extra pans. Everything goes into one pot, and a few hours later, you’ve got tender meat and perfectly cooked vegetables ready to go.

If you’re looking for an easy dinner that’ll make everyone at the table happy, this pork shoulder roast is exactly what you need. It’s the kind of recipe that works just as well for a regular weeknight as it does when you’re having friends over for dinner. Plus, leftovers taste even better the next day – if you’re lucky enough to have any!

What Kind of Pork Shoulder Should I Use?

For this roast recipe, you’ll want to look for either a pork shoulder (also called pork butt or Boston butt) or a picnic shoulder – both cuts come from the shoulder area of the pig and work great for slow cooking. The main difference is that the Boston butt comes from higher up on the shoulder and tends to be more marbled with fat, which means more flavor and tenderness. When shopping, try to find a piece with good marbling but not too much exterior fat – a thin fat cap is fine and will help keep the meat moist during cooking. If your grocery store offers both bone-in and boneless options, either will work well, though bone-in tends to add more flavor during the cooking process.

Options for Substitutions

This roast recipe is pretty adaptable – here are some helpful swaps you can try:

• Pork shoulder: While pork shoulder (also called pork butt) is ideal for this recipe due to its fat content and texture, you could use pork loin – just note it will be less tender and needs less cooking time. Boston butt is another great option that works exactly the same way.
• Balsamic vinegar: Out of balsamic? Try red wine vinegar or apple cider vinegar instead. You could even use Worcestershire sauce for a different but equally tasty flavor.
• Red potatoes: Any potato variety works here – Yukon golds, russets, or even sweet potatoes can be used. Just cut them to similar sizes so they cook evenly.
• Arrowroot flour: For thickening, you can use cornstarch or regular flour in equal amounts. If using regular flour, mix it with cold water before adding to avoid lumps.
• White onion: Yellow or red onions work just as well. You can even use 2 medium shallots if that’s what you have on hand.
• Spice blend: Don’t have all the spices? Italian seasoning or your favorite meat rub can work in a pinch – just remember to keep the salt amount the same.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork shoulder is rushing the process – this cut needs low and slow cooking (around 325°F) for several hours to break down the tough connective tissues and become tender. Another common error is skipping the crucial step of bringing the meat to room temperature before cooking, which can lead to uneven cooking – take it out of the fridge at least 30 minutes before you start. The vegetables need careful timing too – adding them too early will turn them to mush, so it’s best to put them in during the last 1-1.5 hours of cooking time. For the best results, resist the urge to constantly open the oven door to check on the roast, as this lets heat escape and extends cooking time – instead, use a meat thermometer to check when the internal temperature reaches 195°F for that perfect, pull-apart texture.

What to Serve With Pork Roast?

Since this roast already comes with classic vegetables, let’s focus on some simple sides that’ll make the meal even better! A basket of warm dinner rolls or crusty bread is perfect for soaking up the delicious pan juices. I love adding something fresh and crisp to balance out the richness of the pork – try a simple green salad with a light vinaigrette or some steamed green beans tossed with butter and almonds. For those who enjoy a bit of sweetness with pork, homemade applesauce or sautéed apples make wonderful accompaniments that everyone at the table will enjoy.

Storage Instructions

Keep Fresh: Place your leftover pork roast and vegetables in an airtight container and pop it in the fridge. It’ll stay good for up to 4 days, and honestly, the flavors often get even better after a day or two as they continue to meld together!

Freeze: This roast freezes really well for future meals. Separate the meat and vegetables into freezer-safe containers or bags and freeze for up to 3 months. Pro tip: portion it out before freezing so you can thaw just what you need for a meal.

Reheat: To warm up your leftovers, place them in a covered dish and heat in the oven at 325°F for about 20 minutes, or until heated through. Add a splash of broth or water to keep everything moist. You can also use the microwave, but the oven method helps maintain the texture better.

Preparation Time	15-30 minutes
Cooking Time	180-240 minutes
Total Time	195-270 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 180-200 g
• Fat: 130-150 g
• Carbohydrates: 170-200 g

Ingredients

• 3 to 4 pounds pork shoulder
• 1/2 tablespoon salt
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1.5 tablespoons balsamic vinegar
• 6 large carrots, peeled and cut into 2 to 3-inch sections
• 6 red potatoes, cut into quarters
• 1 medium white onion, cut into eighths
• 2 tablespoons minced garlic
• 2 tablespoons arrowroot flour mixed with 2 tablespoons water

Step 1: Prepare the Vegetables and Season the Meat

Begin by chopping your choice of vegetables and placing them in the slow cooker.

Add minced garlic to the veggies and stir to combine everything evenly.

Next, pat the pork shoulder dry with paper towels and rub your selected spices thoroughly into the meat, ensuring all sides are well-coated.

Step 2: Sear the Pork Shoulder

Heat a skillet over medium heat and add oil along with balsamic vinegar.

Place the seasoned pork shoulder into the skillet immediately to sear.

Allow it to sit undisturbed for about 3 minutes until a nice crust forms, making sure the pork comes off the skillet easily with tongs.

Flip the pork shoulder and sear the other side for an additional 3 minutes until a crust forms on this side as well.

Step 3: Slow Cook the Pork Shoulder

Transfer the seared pork shoulder to the slow cooker, placing it on top of the prepared vegetables.

Cover the slow cooker with its lid and cook on high for 3-4 hours, or on low for 6-8 hours, until the pork is tender and easily shreds with a fork.

Step 4: Make the Gravy

Use a slotted spoon to carefully transfer the pork and vegetables from the slow cooker to plates or a serving platter.

In a small dish, dissolve arrowroot in water to create a smooth mixture.

Pour this dissolved arrowroot into the juices remaining in the slow cooker and set the slow cooker to high if it isn’t already.

Stir the liquid well and cover with the lid for about 5 minutes while the liquid thickens.

For a thicker gravy, you can stir in an additional tablespoon of arrowroot continuously until it reaches your desired thickness.

Step 5: Serve and Enjoy

Once the gravy has reached your preferred consistency, serve it alongside the tender shredded pork shoulder and vegetables.

Enjoy your slow-cooked meal with a perfectly savory and thickened gravy on the side.