This roast pork delivers crispy skin and tender meat through a proven method I perfected in Nana Mae’s diner. The key is scoring the skin and using a dry brine to draw out moisture before cooking.
I start with a high oven temperature to blister the skin, then lower it to finish cooking the meat slowly. This ensures the exterior stays shatteringly crispy while the inside becomes fork-tender.
A blend of fresh herbs and garlic infuses every bite with aromatic flavor. The result is a centerpiece dish that’s impressive yet straightforward to prepare at home.
Serve it with roasted vegetables or mashed potatoes for a complete meal. Here’s how to achieve that perfect balance of textures and flavors.
Ingredients for Roast Pork Recipe Youtube
Pantry staples meet fresh herbs for that diner-perfect roast. Simple, flavorful, no fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐖 | 3 lb | Bone-in, skin-on preferred |
| Kosher Salt 🧂 | 2 tbsp | For dry brine |
| Fresh Rosemary 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Thyme 🍃 | 2 tbsp | Chopped, stems removed |
| Garlic Cloves 🧄 | 6 cloves | Minced for herb blend |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For rubbing on skin |
| Dijon Mustard 🟡 | 1 tbsp | For flavor boost |
| Brown Sugar 🟤 | 1 tbsp | Light or dark |
| White Wine Vinegar 💧 | 1 tbsp | For acidity balance |
| Carrots 🥕 | 3 whole | Peeled, chopped for roasting |
| Potatoes 🥔 | 4 whole | Yukon Gold preferred, chopped |
| Onion 🧅 | 1 whole | Yellow or white, quartered |
The pork shoulder is non-negotiable here—bone-in, skin-on gives you that shatteringly crispy exterior. I grab mine from Costco or Whole Foods when they have good marbling. The skin should be thick but not tough. If your butcher doesn’t have it pre-scored, ask them to do it (or DIY with a sharp knife). The dry brine step? Don’t skip it—draws out moisture so the skin crisps up right.
No fresh rosemary or thyme? Dried at one-third the amount works, but fresh is better for that diner aroma. Out of Dijon? Whole-grain mustard adds a nice texture. The brown sugar balances the acidity—honey or maple syrup can sub in a pinch. For the veggies, swap in whatever’s in your crisper (parsnips, sweet potatoes—whatever you’ve got).
Leftovers keep 4-5 days in the fridge, but honestly, it’s best fresh out of the oven. Freeze portions for up to 3 months. Reheat in the oven to keep that skin crispy—microwave turns it to rubber. The herbs? Wrap in damp paper towels, they’ll last a week.
Why You’ll Love This Recipe
- Set and Forget: I just rub the pork shoulder with salt, garlic, rosemary, and thyme, pop it in the oven, and let it do its thing.
- That Herby Crust: The fresh rosemary and thyme with garlic create this ridiculous aroma and flavor that fills the whole house.
- Feeds a Crowd: Honestly, this roast is my go-to for Sunday dinners, and there’s always enough for sandwiches the next day.
- Budget Hero: Pork shoulder is so affordable, and it turns into something that tastes like it came from a fancy restaurant.
Step-by-Step Instructions for Roast Pork
Here’s how I get that perfect crispy skin while keeping the meat fall-apart tender.
Step 1: Dry Brine and Season the Pork Shoulder
Pat the 3 lb Pork Shoulder dry with paper towels. I’m aggressive here—moisture is the enemy of crispy skin. Mix the 2 tbsp Kosher Salt, 1 tsp Black Pepper, 2 tbsp Fresh Rosemary, and 2 tbsp Fresh Thyme in a bowl, then rub this all over the pork, pressing it into the skin and meat.
In a separate small bowl, combine the 2 tbsp Olive Oil, 1 tbsp Dijon Mustard, 1 tbsp Brown Sugar, and 1 tbsp White Wine Vinegar. Brush this mixture over the entire surface of the pork. Place it on a rack in the fridge, uncovered, for at least 4 hours or overnight. This step is non-negotiable for crispy skin.
Step 2: Prep the Vegetables and Preheat
An hour before roasting, take the pork out of the fridge to come to room temperature. Preheat your oven to 425°F. While it heats, prep your veggies: peel and chop the 3 whole Carrots, chop the 4 whole Potatoes, and quarter the 1 whole Onion.
Toss the vegetables with a bit of the leftover olive oil mixture from the pork and spread them in the bottom of a roasting pan. The pork will sit on top of this bed, which adds flavor and prevents sticking. Mince the 6 cloves Garlic Cloves and sprinkle half over the vegetables—you’ll use the rest later.
Step 3: Roast High Then Low for Perfect Results
Place the pork skin-side up on the vegetables in the pan. Roast at 425°F for 45 minutes to start the crisping process. You’ll see the skin begin to blister and turn golden brown—that’s exactly what you want.
After 45 minutes, reduce the heat to 325°F and continue roasting for another 2 to 2.5 hours. Sprinkle the remaining minced garlic over the pork halfway through. You’re aiming for an internal temperature of 195°F for pull-apart tenderness. Baste the pork with pan juices every 30 minutes.
Step 4: Rest and Serve
When the pork reaches 195°F, remove it from the oven. The skin should be deep brown and crackling crisp, and the meat should pull away from the bone easily. Transfer the pork to a cutting board and let it rest for 20 minutes—this keeps all those juices inside where they belong.
While it rests, the vegetables will have caramelized in the pork drippings. Serve the pork pulled or sliced with the roasted vegetables on the side. The skin should shatter when you cut into it, and the meat should be so tender it nearly falls apart. This is the kind of roast that makes everyone ask for seconds.
Pro Tips For Making Roast Pork Recipe Youtube
- Dry the Meat: Pat the pork shoulder completely dry with paper towels before seasoning—I learned this the hard way after my first few roasts came out steamed instead of crispy.
- Score the Fat: Use a sharp knife to cut 1/4-inch deep slits in the fat cap, then stuff with crushed garlic, rosemary, and thyme so the flavors actually penetrate.
- Start Hot: Sear the pork at 450°F for 20 minutes first, then drop to 325°F—this gives that golden crust without drying out the inside.
- Rest Before Carving: Let it rest under foil for at least 15 minutes after roasting, or all those beautiful juices will end up on the cutting board instead of in the meat.
Make-Ahead Tips for This Dish
Overnight Dry Brine
For the best results, I always dry brine my pork the night before. After scoring the skin and rubbing with the 2 tbsp Kosher Salt and herb mix, let it sit uncovered in the fridge for 12-24 hours. This draws out moisture, ensuring ultra-crispy skin. David swears this is the key to my roast pork success. 💪
Prep Vegetables Early
You can chop the 3 whole Carrots, 4 whole Potatoes, and 1 whole Onion up to 24 hours ahead. Store them in a sealed container in the fridge. Toss with oil just before roasting to prevent sogginess. I use Yukon Gold potatoes from Austin farmers markets for the best texture.
Herb Infusion Hack
Mix the 2 tbsp Fresh Rosemary, 2 tbsp Fresh Thyme, and 6 minced Garlic Cloves the morning of cooking. This keeps the flavors vibrant. Store in a small bowl covered with a damp paper towel in the fridge until ready to use.
Room Temperature Trick
Take the pork out of the fridge 1 hour before roasting to bring it to room temperature. This ensures even cooking from edge to center. I set mine on the counter while preheating the oven to 425°F.
Make-Ahead Sauce
Combine the 2 tbsp Olive Oil, 1 tbsp Dijon Mustard, 1 tbsp Brown Sugar, and 1 tbsp White Wine Vinegar up to 2 days ahead. Store in an airtight container in the fridge. Bring to room temperature before brushing on the pork.
Reheating Leftovers
To maintain crispy skin, reheat in a 375°F oven for 15-20 minutes on a wire rack. Avoid the microwave—it’ll turn the skin rubbery. I tested this on three different ovens, and it works every time. 🔥
Nutrition Facts
Frequently Asked Questions
How do I get the skin extra crispy?
Score the skin deeply before dry brining and roast at 425°F for the first 45 minutes. This high heat blisters the skin perfectly.
Can I use a different cut of pork?
Pork shoulder works best for pull-apart tenderness. Pork loin is leaner and may dry out. Stick with bone-in, skin-on for ideal results.
What if my pork isn’t tender after cooking?
It likely needs more time. Return it to the oven at 325°F until it reaches 195°F internally. Patience ensures fork-tender meat.
How do I prevent the vegetables from burning?
Place them under the pork, not around it. The pork drippings will flavor them without burning during the 2.5 hour cook.
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