Roast Pork Recipe

Trim and score

Preheat oven to 160°C (325°F). Pat the pork dry with paper towels. Trim any excessive fat, leaving a thin fat cap. If present, score the fat in a diamond pattern about 1 cm apart, being careful not to cut into the meat.

Prepare marinade

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, thyme, olive oil, Dijon mustard, lemon zest, brown sugar and apple cider vinegar. Whisk until combined into a paste.

Season the pork

Rub the marinade all over the pork, making sure to work some into any scored cuts and under the fat edge where possible. For best flavor, refrigerate the rubbed pork uncovered for 4 hours or up to overnight to dry-brine and let flavors penetrate. If short on time, proceed after 30 minutes at room temperature.

Arrange vegetables

Scatter the quartered onion, carrot pieces, celery and smashed garlic cloves in the bottom of a large roasting pan to form a flavorful rack for the pork. Tuck bay leaves among the vegetables.

Sear the pork (optional but recommended)

Heat a heavy skillet or stovetop-safe roasting pan over medium-high heat and add 1 tablespoon olive oil. When shimmering, place the pork fat-side down and sear until deeply browned, about 4–6 minutes. Turn and brown other sides 2–3 minutes each. Transfer pork on top of the vegetables in the roasting pan.

Deglaze and add liquids

If you seared in a separate pan, pour the hot pan juices into the roasting pan and deglaze the skillet with the white wine or 50 ml of the stock, scraping up browned bits and add to the roasting pan. Pour remaining chicken stock around (not over) the pork so vegetables are partially submerged.

Roast low and slow

Insert a probe thermometer into the thickest part of the meat without touching bone. Roast in the preheated 160°C (325°F) oven, uncovered, until internal temperature reaches 70–72°C (158–162°F) for fall-apart tender shoulder or 62–65°C (145–149°F) for a sliceable, slightly juicier finish (times: about 25–35 minutes per 500 g for shoulder; about 20–25 minutes per 500 g for loin). For a 2.5 kg shoulder expect ~2.5–3.5 hours. Baste the pork with pan juices every 30–45 minutes. If the top browns too quickly, tent loosely with foil.

Rest the pork

When desired internal temperature is reached, remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest 20–25 minutes (longer for larger roasts) to allow juices to redistribute. Reserve pan juices and vegetables.

Make a quick pan sauce

Place the roasting pan over medium heat on the stove (or pour juices into a skillet). Skim off excess fat if necessary, then add the reserved pan drippings (or 60 ml stock), and simmer for 2–3 minutes. Stir in butter and fresh parsley, reduce slightly until glossy. Adjust seasoning with salt, pepper and a splash of apple cider vinegar or a teaspoon of mustard if desired.

Carve and serve

Slice the pork against the grain for loin or pull/shred the shoulder for pulled pork style. Spoon the pan sauce and some roasted vegetables over the meat. Serve with Dijon mustard or apple sauce on the side as desired.