10 Best Pork Roast Recipes for Any Occasion

Pork roast is one of those dishes that can turn a regular meal into something that feels a little special. It’s hearty, satisfying, and easy to make your own, whether you’re keeping things classic or adding a twist with bold spices or sweet glazes. The beauty of pork roast is how versatile it is – you can slow cook it until it’s falling apart, roast it until the skin is perfectly crisp, or braise it with rich, comforting flavors.

In this roundup, we’ve pulled together ten pork roast recipes that cover the full range – from weeknight-friendly to holiday-worthy. You’ll find options for the slow cooker, oven, and even one-pan meals that take care of the sides too. No matter which one you try, you’ll end up with something that’s packed with flavor and perfect for sharing.

If you’re planning to try any of these pork roast recipes, our ReciMe app makes it easy to keep everything organized. You can save each recipe in one place, create a grocery list sorted by aisle, and even plan your meals for the week without juggling multiple tabs or notes. It’s a simple way to go from finding a recipe you love to having it on the table with less hassle.

A Quick Cuts Guide

Choosing the right cut of pork makes all the difference in how your roast turns out. Pork shoulder, sometimes labeled as Boston butt, is well-marbled and best for slow roasting or braising. It becomes incredibly tender over low heat, making it ideal for pulled pork or roasts with a long cooking time. Pork loin is much leaner, with a mild flavor and a firmer texture. It roasts quickly and works well with spice rubs, glazes, and herb crusts, but it can dry out if overcooked. Pork tenderloin, while often roasted, is technically a different cut – it’s very lean, cooks quickly, and is better suited for smaller, faster roasts or medallions rather than a centerpiece roast. Knowing these differences will help you match the recipe to the cut, so you get the texture and flavor you’re after every time.

Nutrition Considerations

Pork roast can be a good source of protein, iron, and B vitamins, but the nutrition profile depends heavily on the cut you choose and how it’s prepared. A lean pork loin will have fewer calories and less fat than a marbled pork shoulder, making it a better choice if you’re aiming for a lighter meal. On the other hand, shoulder or butt roasts tend to be richer in flavor thanks to their higher fat content, which also makes them more forgiving when slow-cooked. You can keep recipes lighter by trimming excess fat, using broth-based sauces instead of cream-heavy gravies, and serving with vegetable-forward sides. For higher protein needs, pork roast pairs well with legumes or whole grains to add extra fiber and keep the meal satisfying without overloading on fat.

1. Easy Pork Roast

This pork roast keeps things simple, using a straightforward spice rub and oven roasting to create tender meat with a browned exterior. The process starts with mixing a seasoning blend of salt, pepper, garlic powder, paprika, sage, and thyme. The pork shoulder is patted dry, coated evenly with the spices, and sprayed with olive oil before going into the oven. The roast begins at a higher temperature to help develop color, then cooks at a lower heat until it reaches the right internal temperature. After resting, it’s ready to slice and serve.

Ingredients:

• Olive oil spray
• 1 tbsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp paprika (regular or smoked)
• 1 tsp dried sage
• 1 tsp dried thyme
• 3 lb boneless pork shoulder butt roast

How to prepare:

Line a baking sheet with foil and place a wire rack on top. Spray the rack with olive oil. Mix the salt, pepper, garlic powder, paprika, sage, and thyme in a small bowl. Pat the pork dry and set it on the rack. Rub the spice mixture over the entire surface of the pork and spray the top generously with olive oil. Preheat the oven to 425°F and let the meat sit at room temperature for about 30 minutes. Roast for 15 minutes, then lower the heat to 375°F and Continue cooking until the internal temperature reaches 195–200°F for fall-apart tenderness, which may take 3 to 4 hours depending on the size of the roast. Remove from the oven, tent loosely with foil, and rest for 20 minutes before slicing.

2. Mom’s Pork Roast

This roast focuses on a low and slow cooking method for a pork shoulder seasoned with a basic blend of spices, caraway seeds, and sugar. The key is placing the fat side up and letting the oven do the work. The roast is covered and cooked until the meat is tender enough to pull apart. It’s often served with bread dumplings, gravy made from a packet with pan drippings, and sautéed cabbage.

Ingredients:

• 4 to 5 lb pork shoulder, bone-in or boneless
• Salt
• Pepper
• Garlic powder
• Onion powder
• 2 to 3 tbsp caraway seeds
• 1 tbsp white sugar

How to prepare:

Place the pork in a covered roasting pan with the fat side facing up. Season the top with salt, pepper, garlic powder, onion powder, sugar, and caraway seeds. No liquid is needed initially. Roast at 325°F for about 4 to 5 hours, checking halfway through. If the pan seems dry, add 1/2 cup water and lower the oven to 300°F. Continue cooking until the bone can be pulled out easily or the meat shreds with little effort. Serve with prepared gravy made from a packet, adding some of the pan drippings for flavor.

3. Roast Pork Loin with Pan Sauce

This recipe uses a boneless pork loin and builds flavor with a spice rub, searing, roasting, and a creamy mustard pan sauce. The pork is first seasoned with garlic powder, onion powder, smoked paprika, salt, and pepper. After searing, it’s coated with fresh herbs and roasted with broth. The pan drippings are used to create a sauce with onion, flour, wine, mustard, cream, and soy sauce.

Ingredients:

For the pork:

• 3 lb pork loin (not tenderloin)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 tsp smoked paprika
• 2 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp light olive oil or avocado oil
• 1 tbsp olive oil (for roasting)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 cup chicken broth

For the sauce:

• 4 tbsp unsalted butter
• 3/4 cup finely minced onion
• 1/4 tsp kosher salt
• 3 tbsp flour
• 1 cup chicken broth
• 2 tbsp white wine (or more broth)
• 1 tbsp grainy mustard or Dijon
• 1/2 cup heavy cream
• 1/2 tsp black pepper
• 1 tbsp soy sauce
• Pan drippings

How to prepare:

Preheat oven to 375°F. Pat pork dry and rub with garlic powder, onion powder, paprika, salt, and pepper. Heat oil in a cast iron skillet over medium-high heat and sear pork for about 4 minutes per side. Mix olive oil with rosemary and thyme, rub over the pork, and pour chicken broth into the pan around the meat. Roast until the internal temperature reaches 140°F, then rest for 15 minutes (final temp about 145°F). For the sauce, melt butter in a saucepan, sauté onion with salt, whisk in flour, then gradually add broth and wine. Stir in mustard, cream, pepper, soy sauce, and pan drippings. Simmer until thickened, then serve over sliced pork.

4. Pork Shoulder Roast with Crispy Crackling

This approach uses boneless pork shoulder with the skin left on, slow roasting to tenderize the meat, and a high-heat finish to achieve crispy crackling. The pork is seasoned with salt, pepper, fennel seeds, and oil, then placed on a bed of garlic and onion in the roasting pan with wine. The skin is kept level during cooking for even crisping.

Ingredients:

• 6 lb boneless skin-on pork shoulder
• 3 tsp kosher salt
• 1 1/4 tsp black pepper
• 2 tsp fennel seeds (or other spice)
• 1 tbsp + 1 tsp olive oil
• 1 garlic bulb, halved
• 2 onions, halved
• 2 cups dry white wine (or cider)

For the gravy:

• 1/4 cup flour
• 2 cups chicken stock
• Salt and pepper

How to prepare:

Pat the pork skin dry. Season the flesh with salt, pepper, fennel seeds, and oil. Drizzle the skin with oil and rub with salt. Arrange garlic and onions in the roasting pan and set pork on top, skin side up. Pour wine into the pan without wetting the skin. Roast uncovered at 320°F for 2 1/2 hours, adjusting with foil balls if needed to keep the skin level. Increase heat to 485°F for about 30 minutes until the crackling is fully crisp. Rest for 20 minutes before slicing. For the gravy, skim fat from the pan juices, whisk with flour over medium heat, then add stock and strained pan juices. Simmer until thickened and season to taste.

5. Baked Pork Roast with Vegetables

This one-pan roast combines pork shoulder with potatoes, carrots, and onion, all cooked together in the oven. The pork is coated in a spice rub that includes garlic powder, onion powder, chili powder, paprika, cinnamon, and brown sugar, then seared before roasting. The vegetables cook underneath, absorbing the juices and seasoning.

Ingredients:

• 3 lb pork shoulder roast
• 1.5 tbsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• 1/8 tsp smoked paprika
• 1 tsp coarse sea salt
• 1/4 tsp ground pepper
• 1/4 tsp ground cinnamon
• 1 tbsp light brown sugar
• 6 medium russet potatoes, cut into 1-inch chunks
• 1 large yellow onion, diced
• 6 large carrots, diced
• 2 tbsp olive oil
• 1 cup chicken broth
• 1 tbsp maple syrup
• 2 tbsp Worcestershire sauce

How to prepare:

Preheat oven to 350°F. Pat pork dry and coat with the spice rub made from garlic powder, onion powder, chili powder, paprika, salt, pepper, cinnamon, and brown sugar. In a large oven-safe pot, heat olive oil and sear pork for 2 minutes per side. Remove the pork, deglaze the pot with some broth, then add potatoes, carrots, and onion. Place the pork on top of the vegetables. Mix remaining broth with maple syrup and Worcestershire sauce and pour over the pork. Roast uncovered for about 2 to 4 hours, depending on the size of the roast, checking for an internal temperature of 195–200°F for tender, pull-apart meat. Rest for 10 minutes before serving, tossing vegetables in the pan juices.

6. Herb-Crusted Pork Roast

This recipe uses a boneless pork loin coated in a mixture of fresh herbs, garlic, and mustard for a flavorful crust. The herb rub is spread evenly over the meat before roasting, allowing the flavors to bake in while the exterior develops a golden color. A quick pan sauce can be made from the drippings for extra flavor.

Ingredients:

• 3 lb boneless pork loin
• 3 tbsp Dijon mustard
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

How to prepare:

Preheat oven to 375°F. Pat pork dry and place on a rack in a roasting pan. Mix Dijon, garlic, rosemary, thyme, salt, pepper, and olive oil in a small bowl. Rub the mixture evenly over the pork. Roast until the internal temperature reaches 145°F, about 1 to 1 1/4 hours depending on size. Let rest for 10 to 15 minutes before slicing. For a simple sauce, whisk the pan drippings with a splash of chicken broth and a little extra mustard.

7. Honey Garlic Slow Cooker Pork Roast

This slow cooker version creates tender pork in a sweet and savory sauce. The pork cooks for several hours in a mixture of honey, soy sauce, garlic, and herbs, producing a dish that’s easy to prepare ahead of time. The sauce can be thickened at the end for serving.

Ingredients:

• 3 lb pork shoulder or butt
• 1/2 cup honey
• 1/4 cup soy sauce
• 5 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper

How to prepare:

Place pork in a slow cooker. In a bowl, whisk together honey, soy sauce, garlic, vinegar, thyme, rosemary, and pepper. Pour over the pork. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until tender. Remove pork and shred or slice. Transfer cooking liquid to a saucepan, simmer, and thicken with a cornstarch slurry if desired. Serve the sauce over the pork.

8. Maple Mustard Pork Roast

This roast pairs the sweetness of maple syrup with the tang of Dijon mustard for a balanced glaze. The pork is coated with the glaze before roasting and basted during cooking to build up flavor and color.

Ingredients:

• 3 lb boneless pork loin
• 1/4 cup pure maple syrup
• 3 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

How to prepare:

Preheat oven to 350°F. Mix maple syrup, Dijon mustard, vinegar, salt, pepper, and olive oil in a small bowl. Pat pork dry and brush half the glaze over the surface. Place in a roasting pan and cook for 30 minutes. Brush with remaining glaze and continue roasting until the pork reaches 145°F, about 30 to 40 minutes more. Rest for 10 minutes before slicing.

9. Cuban-Style Mojo Pork Roast

This recipe uses a citrus and garlic marinade inspired by Cuban mojo flavors. The pork shoulder is marinated for several hours or overnight, then roasted until tender. The marinade combines orange juice, lime juice, olive oil, garlic, oregano, and cumin for a bright, savory profile.

Ingredients:

• 4 lb pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 2 tsp kosher salt
• 1 tsp black pepper

How to prepare:

In a bowl, whisk together orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and pepper. Place pork in a large resealable bag or dish and pour marinade over it. Refrigerate for at least 4 hours, preferably overnight. Preheat oven to 325°F. Remove pork from marinade and place in a roasting pan. Roast until tender, about 3 1/2 to 4 hours, basting occasionally with pan juices. Rest before slicing or shredding.

10. Apple Cider Braised Pork Roast

This method combines roasting and braising for tender pork infused with apple cider and herbs. The pork is seared, then cooked in a covered pot with cider, broth, and aromatics until it becomes fork-tender.

Ingredients:

• 4 lb pork shoulder or butt
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups apple cider
• 1 cup chicken broth
• 1 onion, sliced
• 3 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary

How to prepare:

Preheat oven to 325°F. Season pork with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the pork on all sides until browned. Remove pork and add onion and garlic to the pot, cooking briefly. Pour in cider and broth, scraping up browned bits. Return pork to the pot, add thyme and rosemary, and cover. Roast for 3 to 3 1/2 hours until the meat is tender. Remove pork to rest, then simmer the cooking liquid until slightly reduced to serve as a sauce.

Serving Suggestions

Pork roast is a natural centerpiece, but the sides are what round out the meal and make it feel complete. Roasted vegetables are a classic choice – think carrots, parsnips, and Brussels sprouts tossed in olive oil and herbs, roasted until caramelized. Mashed potatoes or creamy polenta work beautifully for soaking up pan juices or gravy. For a lighter option, pair the pork with a crisp cabbage slaw dressed in a tangy vinaigrette to balance the richness of the meat. Apple sauce is another traditional companion, adding a touch of sweetness that complements the savory flavor of the pork. If you want something hearty, warm dinner rolls or crusty bread are perfect for mopping up any extra sauce. Mixing and matching sides lets you tailor the meal to the season, the occasion, or simply what you have in the kitchen.

Conclusion

Pork roast is one of those meals that can work just as well for a casual Sunday dinner as it does for a holiday feast. With the right cut, a few simple seasonings, and a bit of patience, you can end up with something that’s tender, flavorful, and ready to share. Whether you prefer a slow-cooked shoulder with rich juices, a lean herb-crusted loin, or something sweet and tangy fresh out of the oven, there’s a recipe here to match your mood and your schedule.

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