Pork Shoulder Roast Recipe

Name: Pork Shoulder Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 teaspoon Salt; 2 teaspoons Freshly Cracked Black Pepper; 2 teaspoons Garlic Powder; 1/2 teaspoons 5 Spice Powder; 3 Tablespoons Rice Wine; 4 pounds Pork Shoulder Roast; 1 Tablespoon Vegetable Oil; 6 cloves Garlic, Minced Or Pressed; 1 piece (about 23 Inch Size) Ginger, Minced Or Pressed; 3 pieces Star Anise; 20 Sichuan Peppercorns; 1 Tablespoon Black Vinegar; 1 Large Onion, Chopped Into Large Pieces; 2 cans (14 1/2 Oz. Size) Chicken Broth; 1 teaspoon Crushed Dried Rosemary; 1 Tablespoon Dark Soy Sauce; 1 teaspoon Brown Sugar; 4 Carrots, Peeled And Cut Into 2-inch Pieces; 3 Large Potatoes, Peeled And Cut Into 2-inch Cubes

Servings: persons

1- 1/2 teaspoon Salt
2 teaspoons Freshly Cracked Black Pepper
2 teaspoons Garlic Powder
1/2 teaspoons 5 Spice Powder
3 Tablespoons Rice Wine
4 pounds Pork Shoulder Roast
1 Tablespoon Vegetable Oil
6 cloves Garlic, Minced Or Pressed
1 piece (about 23 Inch Size) Ginger, Minced Or Pressed
3 pieces Star Anise
20 Sichuan Peppercorns
1 Tablespoon Black Vinegar
1 Large Onion, Chopped Into Large Pieces
2 cans (14 1/2 Oz. Size) Chicken Broth
1 teaspoon Crushed Dried Rosemary
1 Tablespoon Dark Soy Sauce
1 teaspoon Brown Sugar
4 Carrots, Peeled And Cut Into 2-inch Pieces
3 Large Potatoes, Peeled And Cut Into 2-inch Cubes

1
Use a small bowl or plate and mix salt, freshly cracked black pepper, garlic powder, and 5-spice powder.
2
Set aside.
3
Pour rice wine over roast and rub it in with your hands.
4
Rub the mixture of spices evenly over roast.
5
Put roast in the fridge for 1 hour.
6
After 1 hour, take roast out of refrigerator.
7
Heat a Dutch oven over medium heat.
8
Add vegetable oil and swirl to coat the base.
9
When oil is hot, add pressed garlic and ginger, star anise, and Sichuan peppercorns.
10
Stir until garlic is brown.
11
Put roast in and brown on all sides.
12
Add black vinegar, wait 1 minute, then add chopped onion.
13
Stir.
14
Pour in chicken broth and some water until liquid covers the roast.
15
Add dried rosemary, dark soy sauce, brown sugar, and a pinch of salt.
16
Cover until it comes to a boil.
17
Then reduce heat and let it simmer for 1 1/2 hours or until meat is tender.
18
Add carrots and continue cooking 10 minutes.
19
Add potatoes.When carrots and potatoes are soft, remove from heat.
20
Serve.

1805

kcal

Calories

Fat

Carbs

194

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1- 1/2 teaspoon Salt, 2 teaspoons Freshly Cracked Black Pepper, 2 teaspoons Garlic Powder, 1/2 teaspoons 5 Spice Powder, and more.

Yes, Pork Shoulder Roast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Shoulder Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions