Regional Herb-Rubbed Pork Roast with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A slow-roasted pork shoulder rubbed with a blend of herbs native to the Midwest region, accompanied by caramelized root vegetables. This american-inspired pork ready in about 200 minutes pairs pork shoulder, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. In a small bowl, mix 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp dried thyme, 1 tbsp dried sage, and 1 tsp garlic powder. Rub this herb mixture evenly all over a 3 lb pork shoulder.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear pork shoulder on all sides, about 3 minutes per side, until golden brown.
  3. Step 3: Arrange 4 peeled and cut carrots, 3 peeled and cut parsnips, and 1 quartered large yellow onion around the pork in the skillet. Pour 1 cup chicken broth over the vegetables.
  4. Step 4: Transfer skillet to the preheated oven and roast uncovered for 3 hours, basting pork with pan juices every 45 minutes, until the internal temperature reaches 190°F and vegetables are tender.
  5. Step 5: Remove pork and vegetables from oven, let pork rest for 15 minutes before slicing. Serve with the roasted root vegetables and pan juices spooned over top.

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Frequently asked questions

How long does Regional Herb-Rubbed Pork Roast with Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Regional Herb-Rubbed Pork Roast with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Regional Herb-Rubbed Pork Roast with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Regional Herb-Rubbed Pork Roast with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Regional Herb-Rubbed Pork Roast with Root Vegetables?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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