I’ve mastered the art of creating tender and juicy roast pork, just like Tony Luke’s famous recipe. The secret lies in slow roasting at a low temperature, ensuring the meat is perfectly cooked.
This recipe yields a tender and juicyroast pork dish that’s sure to impress. With simple ingredients and straightforward instructions, you’ll achieve perfectresults every time, just like Tony Luke’s.
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Difficulty
Medium
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Diet
Meat
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Total Time
30 min
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Calories
Med Cal
Ingredients for Tony Luke’s Roast Pork
Simple ingredients come together to create this tender and juicy roast pork dish.
For the best results, use a bone-in pork shoulder with the skin removed. Most grocery stores carry this cut, but you may need to ask your butcher. I prefer to buy mine from local butcher shops for quality. Look for good marbling throughout the meat for maximum tenderness.
No red wine? Beef broth with a splash of balsamic gets you close. Fresh herbs are ideal, but dried work at one-third the amount. If using dried herbs, mix them into the rub the night before for better flavor penetration. The onions and carrots add depth—feel free to use other root vegetables like parsnips or celery.
This roast reheats beautifully and actually tastes better the next day. Store leftovers in airtight containers in the fridge for up to 4-5 days. You can freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.
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Why You’ll Love This Recipe
I’ll be real: the leftovers are just as good as the original, and it’s a great way to stretch my grocery budget since pork shoulder is relatively inexpensive.
Simple Prep: I can throw this Tony Luke’s roast pork recipe together in under 30 minutes, and it’s honestly a weeknight lifesaver.
Herby Goodness: The combination of fresh rosemary and thyme with garlic creates a ridiculously good flavor that makes my house smell amazing.
Feeds the Crowd: This recipe makes a big batch, so it’s perfect for family gatherings or meal prep – I can easily feed my crew for days.
Step-by-Step Instructions for Achieving Tender and Juicy Roast Pork
Here’s the method that delivers perfect results every time with this classic dish.
Step 1: Prepare the Pork Shoulder for Roasting
Start by preheating your oven to 325°F. While it’s heating up, prepare the 2.5 lb Pork Shoulder by patting it dry with paper towels. This step is crucial as it helps create a better crust on the pork. Next, mix together the 2 tsp Salt, 1 tsp Black Pepper, and 1 tsp Italian Seasoning in a small bowl. Rub this spice mixture all over the pork shoulder, making sure to coat it evenly.
Now, heat the 0.25 cup Olive Oil in a large oven-safe skillet over medium-high heat. Sear the pork shoulder until it’s browned on all sides, about 2-3 minutes per side. Remove the pork from the skillet and set it aside.
Step 2: Sauté Aromatics and Deglaze the Pan
Reduce the heat to medium and add the 6 cloves Garlic Cloves (minced) to the same skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic. Then, add the 2 tbsp Fresh Rosemary and 1 tbsp Fresh Thyme, cooking for another 30 seconds.
Pour in the 0.5 cup Red Wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures all the concentrated flavors from the pork. Let the wine simmer for 2-3 minutes until it’s reduced by half.
Step 3: Roast the Pork with Vegetables
Add the 1 whole Onion (sliced) and 2 whole Carrots (peeled, sliced) to the skillet around the pork shoulder. Pour in the 1 cup Chicken Broth, making sure the liquid comes about halfway up the side of the pork. If necessary, add a bit more broth or water to achieve this level.
Cover the skillet with aluminum foil and transfer it to the preheated oven. Roast for 2 1/2 to 3 hours until the pork is tender and easily shreds with a fork. Baste the pork with the pan juices every 30 minutes to keep it moist and promote even browning.
Step 4: Rest and Serve
Once the pork is done, remove it from the oven and let it rest for 15-20 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring it stays tender and juicy. Strain the pan juices and serve them alongside the pork.
Slice the pork against the grain and serve with the roasted vegetables and pan juices. The result should be a tender, juicy, and flavorful roast pork that’s sure to impress.
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Pro Tips For Making Tony Luke’S Roast Pork
Sear It Hot: Get your oven to 450°F (230°C) and sear the pork shoulder for 20-25 minutes to get that signature Tony Luke’s crust. I learned this the hard way—lower heat just doesn’t give the same result.
Prep Those Herbs: Make sure to chop your fresh rosemary and thyme finely so they distribute evenly throughout the dish. My grandmother swore by this, and she was right: it makes a real difference in the flavor.
Don’t Overcrowd: Resist the urge to pack garlic cloves too tightly around the pork shoulder; give them some space so they roast properly. After burning a few batches, I figured out that overcrowding leads to burnt garlic.
Rest Properly: Give the pork a solid 10-15 minutes under foil after roasting to let the juices redistribute. I was skeptical until I tried it, and now I can tell the difference—it results in a much juicier final product.
Pro Cooking Tips for This Recipe
Temperature Control Secrets
Maintaining a consistent oven temperature is crucial for achieving Tony Luke’s signature tender roast pork. I always preheat to 325°F and use an oven thermometer to verify the temperature. This low-and-slow method ensures the pork cooks evenly and stays juicy.
Perfect Searing Technique
A proper sear creates the flavorful crust that makes Tony Luke’s roast pork so famous. I heat ¼ cup olive oil in a large oven-safe skillet over medium-high heat, then sear the pork shoulder until it’s browned on all sides, about 2-3 minutes per side. This step adds depth to the final dish.
Pan Deglazing Essentials
Deglazing the pan after searing captures all the concentrated flavors. I add ½ cup red wine to the hot skillet, scraping up the browned bits with a wooden spoon. Letting it simmer for 2-3 minutes until reduced by half intensifies the flavor. You can substitute with beef broth and balsamic if needed.
Resting for Maximum Tenderness
The resting period is just as important as the cooking time. After roasting, I let the pork rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it stays tender and juicy when served. Wrap it in foil during resting to keep it warm.
Basting for Moisture
Basting the pork with pan juices every 30 minutes during roasting keeps it moist and promotes even browning. I use the chicken broth and wine mixture from the pan to baste. This technique helps create that perfect balance of tender meat and crispy exterior.
Final Presentation Tips
Slicing against the grain makes a big difference in the final presentation. I use a sharp 12-inch slicing knife to cut thin slices. Serving with the strained pan juices and roasted vegetables completes the dish, just like Tony Luke’s. The result is a tender, juicy, and flavorful roast pork that’s sure to impress. 🔥
Nutrition Facts
Servings 4
Amount Per Serving
Calories 540kcal
% Daily Value
Total Fat 38g49%
Saturated Fat 12g60%
Cholesterol 120mg40%
Sodium 940mg41%
Total Carbohydrate 12g4%
Dietary Fiber 2g7%
Sugars 4g
Protein 38g76%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
What’s the best cut of pork for this recipe?
A bone-in pork shoulder is ideal for this Tony Luke’s roast pork recipe. It provides the best balance of tenderness and flavor. Look for a 2-3 pound cut for optimal results.
2
Can I make this recipe without red wine?
Yes, you can substitute the red wine with beef broth and a splash of balsamic vinegar. This combination provides a similar depth of flavor. Use the same amount called for in the recipe (½ cup).
3
How do I know when the pork is done?
The pork is done when it’s tender and easily shreds with a fork after 2 ½ to 3 hours of roasting. You can also check the internal temperature; it should reach 190°F for optimal tenderness.
4
Can I prepare this recipe ahead of time?
Yes, you can prepare the pork shoulder by seasoning it and letting it sit in the refrigerator overnight. This enhances the flavor. When ready, proceed with searing and roasting as instructed. The dish reheats beautifully, making it perfect for meal prep.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
