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Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic

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Scott Phillips

Servings: 4 with leftovers (or 8 without).

This succulent roast with meltingly tender vegetables couldn’t be simpler to make: just pop it in the oven in the morning, and let it cook slowly all day long. the result: meat with an amazing fall-off-the-bone texture.


  • Kosher salt and freshly ground black pepper
  • 1 6-3/4- to 7-lb. boneless pork shoulder roast
  • 1 large yellow onion, cut into 1/2-inch-thick rings
  • 3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
  • 10 cloves garlic, peeled
  • 1 cup dry white wine

Nutritional Information

      Calories (kcal) : 630
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 235
      Sodium (mg): 1090
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 75


  • Combine 2 Tbs. salt and 2 tsp. pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up, in a large roasting pan (about 12x16x3 inches). Cover and refrigerate overnight or for up to 3 days.

    Remove the pork from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.

    Position a rack in the center of the oven and heat the oven to 300°F. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4 to 4-1/2 hours. Add the onion, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.

    Remove the roast from the oven and raise the oven temperature to 375°F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more water to the pan to create a little more juice. (It shouldn’t be soupy.) Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes. Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.

Serve the pork and vegetables with Creamy Garlic Mashed Potatoes or Garlicky White Beans.


Rate or Review


  • Krispie | 12/19/2016

    We used a rub from a different pork shoulder recipe but otherwise followed this exactly and love it!!!! We tripled the veggies and did have a few leftover.

  • Kayjay123 | 11/24/2016

    This pork roast is absolutely delicious! :) I add a little bit of my own mixture of additional seasonings, but it really doesn't need it. I highly recommend that you try this recipe.

  • LArcher | 12/20/2015

    by LArcher, 12/20/2015Loved it! I made the slow roasted pork with carrots, onions and garlic yesterday to serve as pulled pork for pulled pork sandwiches today for a Christmas party. Superb! I put out an assortment of mustards and bbq sauces so that people could personalize their sandwiches. This was a big hit! It was great for me the host too because I made the pork the day before. Definitely recommend this recipe!

  • user-3227251 | 10/24/2015

    This dish has become one of the first standards in my house that didn't come from my mother. It is the best pork roast I have ever had and always a crowd pleaser. I make Fine Cooking's Honey Dijon Parsnip mash to go with this and it is really tasty. We also enjoy the Pork Ragout over Polenta for leftovers. We do tend to add more carrots and onions as other reviewers have stated because there isn't enough from the recipe as written.

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