How to make sunday pork roast

Sunday dinner means a lot of things to a lot of people. It can be the time you gather with friends and family, or the time you are relaxing for just a little longer before starting another work week. In either case, an easy and delicious dinner is the perfect way to enjoy Sunday evening—or any evening! This recipe is simple, affordable and delightfully delicious.

You will start this dinner by coating the roast in oil and then sprinkling the spices over it. This will cook for 30 minutes in a high heat oven to blast the roast with heat and seal in those perfect flavors. Then, you will reduce the heat and bake for another hour. At that point, you will add the vegetables and apple juice to the roast, which will cook the veggies, add flavor, and keep the roast sweet and juicy. Bake that for another hour to two hours until the pork and vegetables are tender.


:heavy_check_mark:3 to 5 pound pork shoulder or butt roast
:heavy_check_mark:2 tablespoons vegetable oil
:heavy_check_mark:2 teaspoons salt
:heavy_check_mark:2 teaspoons black pepper
:heavy_check_mark:1 teaspoon garlic powder
:heavy_check_mark:1 teaspoon onion powder
:heavy_check_mark:1 teaspoon paprika

:heavy_check_mark:2 large white onions cut into 2 inch chunks
:heavy_check_mark:1 pound baby carrots
:heavy_check_mark:1 1/2 pounds baby red potatoes
:heavy_check_mark:2 cups apple juice
:heavy_check_mark:1 sprig fresh rosemary
:heavy_check_mark:salt and pepper to taste

1.Preheat oven to 450 degrees.
2.Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
3.Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
4.Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
5.Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

*SLOW COOKER INSTRUCTIONS: Season the roast as directed in step 2 of the recipe. Place the meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.

*INSTANT POT ELECTRIC PRESSURE COOKER INSTRUCTIONS: Follow this recipe as directed, but instead of searing and roasting the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast using the sear setting on your electric pressure cooker. Deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.