This pork dish became a weeknight staple after years of perfecting the balance of herbs and cooking times.
I developed this recipe in my Austin kitchen, testing it on David until we both agreed it was just right. The secret is a simple herb blend that infuses the pork with savory depth without overpowering its natural flavor.
The result is tender, juicy pork with a golden crust, ready in under 45 minutes. It’s the kind of meal that feels special but fits effortlessly into a busy schedule.
Serve with roasted vegetables or mashed potatoes for a complete, satisfying dinner.
Ingredients for Pork Recipe Yummy Kitchen
Simple ingredients transform into that golden-crusted pork you crave on busy nights.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐖 | 2 lb | Boneless, cut into 1-inch cubes |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin preferred |
| Dried Rosemary 🌿 | 1 tbsp | Crushed between fingers |
| Dried Thyme 🍃 | 1 tbsp | Lightly rubbed to release oils |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | Fresh ground preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Chicken Broth 🥣 | ½ cup | Low-sodium preferred |
| Dijon Mustard 🟡 | 1 tbsp | Whole grain works too |
| Honey 🍯 | 1 tbsp | Local variety if available |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The pork shoulder makes this. H-E-B in Austin has great cuts—look for good marbling (that’s the fat, and it means flavor). I usually grab a 3-pound piece and cube it myself, but pre-cut works fine too. The herbs are the soul here—fresh rosemary and thyme are even better if you’ve got them (double the amount since dried is more concentrated). Don’t skip toasting the spices if you have time—it wakes them up.
No pork shoulder? Pork loin works but stays a little leaner—add an extra tablespoon of olive oil to compensate. Swap honey for maple syrup if that’s your thing. Chicken broth can be subbed with vegetable broth, but the flavor changes slightly. The mustard is flexible—regular yellow mustard in a pinch, but Dijon’s depth is worth it. Short on time? Use pre-minced garlic from a jar.
Leftovers taste even better the next day—3-4 days in the fridge, or freeze for up to 3 months (portion before freezing for easy weeknight meals). The herb blend keeps in a jar for 1 month, so make extra. Reheat gently to keep the pork from drying out.
Why You’ll Love This Recipe
- One Pan Magic: I just toss the pork shoulder with olive oil and spices, then let the oven do the work—no babysitting required.
- Herb Crust Heaven: The rosemary and thyme form this insane crispy crust that’s packed with garlic flavor in every bite.
- Feeds the Crew: I made this for Sunday dinner and had enough leftovers for tacos two days later.
- Budget Hero: Pork shoulder is so affordable, and a little goes a long way with these bold seasonings.
Step-by-Step Instructions for Savory Herb-Infused Pork Shoulder
Here’s my go-to method for juicy, flavor-packed pork that’s ready in no time.
Step 1: Season the Pork Shoulder
Pat the 2 lb Pork Shoulder dry with paper towels, then cut it into 1-inch cubes. In a large bowl, toss the pork with the 2 tbsp Olive Oil, 1 tbsp Dried Rosemary, 1 tbsp Dried Thyme, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1.5 tsp Kosher Salt, and 1 tsp Black Pepper.
I like to crush the rosemary and thyme between my fingers as I sprinkle them in—that releases the oils and makes the herbs more aromatic. Make sure every cube is evenly coated; this ensures the seasoning penetrates deeply during cooking.
Step 2: Sear the Pork for Maximum Flavor
Heat a large skillet over medium-high heat. Once hot, add the seasoned pork in a single layer, working in batches if needed to avoid crowding. Sear for 3-4 minutes per side until the cubes develop a deep, golden-brown crust.
Don’t stir too often—let the pork sit undisturbed so it browns properly. You’ll know it’s ready to flip when the cubes release easily from the pan. This step locks in juices and adds a rich, caramelized depth to the dish.
Step 3: Deglaze and Simmer
Once all the pork is seared, return it to the skillet in one layer. Pour in the 0.5 cup Chicken Broth, 1 tbsp Dijon Mustard, and 1 tbsp Honey. Stir to combine, scraping up any browned bits from the bottom of the pan—those are pure flavor.
Reduce the heat to medium-low, cover, and let it simmer for 20-25 minutes. The pork is done when it’s fork-tender and the liquid has reduced slightly into a light glaze. Keep an eye on it—if the broth evaporates too quickly, add a splash of water.
Step 4: Garnish and Serve
Remove the skillet from heat and let the pork rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist and flavorful. Sprinkle with the 0.25 cup Fresh Parsley just before serving—it adds a bright, fresh contrast to the rich, savory pork.
Serve this dish hot, straight from the pan. The sauce should be glossy and cling to the pork, with a perfect balance of sweetness from the honey and tang from the mustard. It’s hearty enough for a weeknight but impressive enough for guests.
Pro Tips For Making Pork Recipe Yummy Kitchen
- Sear the Pork Hard: Crank the heat to medium-high and get a deep golden crust on that pork shoulder before anything else—this locks in juices and builds flavor that dried herbs can’t fix later.
- Bloom the Herbs: Heat the olive oil first, then add dried rosemary and thyme for 15-20 seconds until fragrant before adding the pork; it wakes up the flavors in a way sprinkling them raw just doesn’t.
- Skip the Cold Pork: Let the pork shoulder sit at room temperature for 30 minutes before cooking or it’ll seize up and cook unevenly—I learned this the hard way with tough, dry edges.
- Double the Garlic: Garlic powder loses potency when cooked, so use twice what you think you need; the pork can handle it and the flavor actually changes the outcome.
Creative Variations of These Flavors
Southern BBQ Twist
Swap the herb blend for 2 tbsp smoked paprika and 1 tbsp brown sugar. Add ½ cup BBQ sauce with the broth—I like Stubb’s Original from Austin. Simmer uncovered to thicken the sauce into a sticky glaze. David always asks for seconds of this version. 🔥
Asian-Inspired Glaze
Replace the mustard and honey with 3 tbsp soy sauce, 2 tbsp hoisin, and 1 tbsp grated ginger. The soy-hoisin combo creates a glossy, umami-rich coating that clings beautifully to the pork cubes.
Honey Mustard Delight
Double the honey and mustard for a sweeter, tangier profile. Add 1 tsp apple cider vinegar to balance the sweetness. This variation reminds me of Nana Mae’s diner specials—simple but always satisfying.
Spicy Cajun Kick
Mix 1 tbsp Cajun seasoning (I use Tony Chachere’s) with the dry rub. Add ½ tsp cayenne for heat and 1 diced bell pepper when deglazing. The Cajun spices give this a Louisiana flair that’s perfect for game day. 🌶️
Slow Cooker Option
Brown the pork first, then transfer to a slow cooker with all ingredients. Cook on low for 6-8 hours or high for 4 hours. The pork becomes fall-apart tender, perfect for sandwiches or tacos.
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of pork?
Yes! Pork loin works but may be leaner. Add an extra 1 tbsp olive oil to compensate. Pork chops can also be used—reduce cooking time to 12-15 minutes.
How do I store leftovers?
Store in an airtight container in the fridge for 3-4 days. For longer storage, freeze for up to 3 months. Reheat gently to retain moisture.
Can I make this in a slow cooker?
Brown the pork first, then transfer to a slow cooker with all ingredients. Cook on low for 6-8 hours or high for 4 hours.
What if my sauce is too thin?
Uncover the skillet and simmer for an additional 5-10 minutes to reduce the liquid. If it’s still thin, mix 1 tsp cornstarch with water and stir in.
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