Grandma Gwen’s Sunday Roast Pork Recipe | Juicy Tender Pork Roast

A tender, juicy, savory roast pork shoulder made with potatoes, onions, and gravy, making it the perfect autumn Sunday dinner. 

Heeeey, folks! Im pumped to share this roast pork recipe with you all. Pork has become a forbidden meat in today’s time for health religious and other personal reasons. But if you’re still a lover of pork like myself, this is a recipe you will love.

This is a perfect main dish to make for a fall Sunday dinner. It can feed many and it will last for a while so you dont have to worry about cooking til Tuesday. Haha! Give the recipe a shot and tell me how much you love it later. This is soul food at it’s best yall.

What makes this a good recipe:

• It stretches: This is a great reasonable option if you’re looking to feed a large family of 5+ because it stretches. You can chop the meat up, shred it and make sandwiches out of it. It’s a lot you can do with this roast pork once it’s cooked and nice and tender.
• It lasts a while: This is a great meal to make because it will definitely last some time. This is a big piece of meat and you can use any leftovers you may have to make other dishes.
• It’s easy to make: I know I say this about almost all my recipes but this is truly a simple dish to make. All you do is coat it with a marinate and bake it with a few vegetables for a few hours while you watch your favorite movie.

Roast Pork for Sunday Dinner After Church

Let me talk to yall about my childhood memories of roast pork and how I fell in love with it. My Grandma Gwen, my paternal grandmother, who was probably the best cook in the family after Nana, use to make a mean roast pork.

I remember only trying it a few times and loving it and I also remember the apple cider vinegar flavor in the thin gravy she’d make with it.

 For some reason, roast pork was something older church folk would always save for Sunday dinner after church. What’s that about? I could never make sense of why they’d reserve certain dishes specifically for Sunday’s but this was one of them.

Sometimes she’s make a bone-in roast and sometimes a boneless… didn’t matter it was also good and I loved eating it with a side of mashed potatoes and gravy and green beans.

So yea, that’s my small memory of roast pork growing up and so what I did was try my best to mimic her recipe to the best of my ability and create a roast pork that was similar to hers in taste, flavor, and tenderness. And I think she’d be proud! Haha.

Types and cuts of Roast Pork

We’ll be using the pork shoulder which is also called Boston butt for our roast. But there are some other cuts perfect for roasting that can be used if for whatever reason you cant find pork shoulder. The flavor profiles are slightly different though so keep that in mind.

• Pork shoulder (Pork butt) aka Boston Butt: This is my personal favorite cut of roast because it shreds the best when cooked making it perfect choice for pulled pork which I often like to make when making roast pork. It also has a nice amount of fat which adds flavor and moisture.
• Pork loin: Pork loin, especially bone-in pork loin, offers a fantastic flavor and moisture due to the presence of bones. It also requires a longer cooking time than boneless pork loin, and the fat cap, which is the large piece of fat on top, adds moisture and flavor as well.
• Pork Belly: This is the fattiest cut and the best choice for making bacon. It’s melt-in-your-mouth tender when cooked and has a very rich, delicious flavor.

How to clean Roast Pork

Ok so first things first…. I do clean my meats. Im apart of the clean your “meat club”. Believe it or not, there are some wo believe it spreads germs and doing so isn’t needed because the heat will kill whatever germs or bacteria that may be on it.

But I like to do it simply because I thin it makes the meat look cleaner and there are also debris and other foreign things I see on the meat that I just simply dont feel comfortable ignoring. Sometimes you can see an abundance of dirt leftover in the bowl you soak the meat in.

This is why for me, cleaning the meat is 100% necessary. If you do want to clean it, make sure you always use enough water to cover the meat by an inch or two. And you can add either salt, white vinegar, baking soda, or lemon juice to the water.

I like to use a tablespoon of either salt, vinegar, baking soda, or lemon juice per quart of water I use. So if I use 2 quarts of water I’ll use 2 tablespoons of lemon juice because that’s why I usually use to clean my meats. I’ll use salt occasionally if I dont have lemon juice on hand.

I let the meat soak for 20-25 minutes, and if it’s frozen meat, Ill let it soak in the solution until it thaws. Then, I scrub the meat using my hands, and rinse it well with cool water. I then pat it dry which is a must, especially if you’re frying your meat. 

With chicken, you have to remove the excessive skin, fat, and clear stuff under the skin, but with pork shoulder, all we’re doing it letting it soak for a bit, scrubbing it, and rinsing it off. That complete the cleaning process. Ok now… moving on…..

Marinating the Roast Pork

So for this recipe, we’ll be creating a marinade. This is a homemade marinade made by yours truly, Phillyboyjay. I always marinate large pieces of meat such as this, but let me be clear, marinating is not a MUST. It’s something I like doing if I have time.

• What’s in a marinade? Marinades for those who dont know, are typically made up of an acidic ingredient like lemon juice, vinegar, or cooking wine, olive oil, which is almost always used to create a marinade, and various seasonings.

• The purpose of using a marinade: Marinades are used to infuse meat with flavor and tenderize it.
• How does it work? The acidic content in marinades like lemon juice, vinegar, and wine (the alcohol in it) helps tenderize meat by breaking down the protein in its connective tissues known as collagen, which is responsible for meat’s toughness. The
• How long do you marinate meat? It depends on the size of the meat you’re marinating. It obviously takes longer to fully marinate a large piece of meat 4-8 lbs in size. But the rule of thumb is for 8 to 24 hours and no longer than 2 days.

Temperature, cooking time, and doneness

I like to roast my pork shoulder at a lower temperature, 325. I prefer 325 over 350+ because I want a slow roast, as it cooks big cuts of meat more evenly and ensures that the exterior doesn’t overcook and brown before the interior is done.

Slow roasting is also preferred because it helps keep the meat tender and yields a final product with a tender, juicy, and flavorful result.

So yes, lower temperatures are the way to go. Now there wont be much a difference between 325 and 350 except it may get done faster, but anything over that is just too high.

Now, when it comes to determining how long to roast your meat, in this case, pork shoulder, and determining doneness, there is a rule of thumb that we chefs usually follow.

When roasting at 325°F, allow the pork to roast for 40-60 minutes per pound. I like to stick with the longest time, which is 60 minutes, to ensure doneness.

A 4 lb roast, by this metric, will take somewhere between 2 hrs and 40 minutes to 4 hours. Again, to ensure doneness and because I like my roast well done, I stick with the 60-minute per pound rule. And trust me, it’s not overcooked. I’ve cooked this several times.

• Minimum doneness: Pork shoulder is done (meaning safe to eat) when it’s internal temperature reaches 145F but this texture wont yield a desirable texture for pulled pork and is for those who love rare pork.
• Medium rare: 160-170°F is more tender but still slightly chewy. 
• Well done and very tender: 195- 205°F is the ideal temperature for pulled pork. This ensures the connective tissues break down, making the meat tender and easily shredded.

Since I like to make a few pulled pork sandwiches with my leftover roast pork shoulder, 195°F is probably the temperature I’d go for, although I rarely use a thermometer to check for doneness and stick with the 60-minute per pound rule, which always works for me.

It’s probably safe to say I don’t like thermometers or trust them all the time. Lol! Now, if you are new to cooking, there’s nothing wrong with using a thermometer to check for doneness. Just make sure you stick it in the very thickest part and center for an accurate reading. Also, ensure the battery is functioning properly. Lol!

You can also slice the meat open to check if the center is done to your liking. That’s how we did it back in the day before thermometers were a thing.

Things you need:

Ok so here are the ingredients you need for this recipe. There are even some alternatives listed for some ingredients in case you dont have them all.

• Meat: Boneless Pork Shoulder aka Boston butt. I like to use this cut of pork because of it’s tenderness and fat content.
• Vegetables: Red potatoes and yellow onions. Yukon Gold potatoes work great too if you dont have red potatoes.
• Liquids: Chicken Broth and water. This is what we’ll be cooking the roast in and also using to create the gravy. You dont have to use chicken broth. If you do, go for a low-sodium broth. Vegetable broth can be used if you dont have chicken broth. Using JUST WATER is an option as well.
• Thickeners: Flour and McCormick Pork Gravy mix. Use all-purpose flour, this is to thicken the broth and water, turning it into a thin gravy, and the pork gravy mix gives the gravy a nice pork flavor. You can use cornstarch only difference is you will stir it into the liquid in the roast pan an hour before it’s done.
• Fat: Use unsalted butter… this is just another flavor added to the roast, although not necessary.

Marinade ingredients

• Liquids: Apple Cider Vinegar, White wine, and Worcestershire sauce… These ingredients are what will make the roast tender during the marinating process and also provide flavor.
• Seasonings: Pork flavor bouillon cube and salt for taste, garlic powder, onion powder, pepper, Italian seasoning, thyme, and rosemary for depth of flavor.
• Fat: Olive oil… We’ll be using a high-quality olive oil, specifically extra-virgin olive oil. The olive oil helps the marinade penetrate the meat and reach the core.

How to make Roast Pork

1. Place the roast pork in a roasting or baking pan.
2. With a sharp knife, poke several holes in it.
3. Make the marinade by combining the seasonings with the wine, vinegar, oil, and Worcestershire sauce. Stir everything together and break up the bouillon cube until everything is nice and smooth.
4. Brush the pork with all of the marinade, and set in the refrigerator for 8 to 24 hours.
5. Preheat oven to 325 degrees
6. Peel the potatoes and dice into medium-sized pieces, then set in a bowl and cover with cold water.
7. Chop the onions into medium-sized pieces.
8. Add broth and water to a mixing bowl and stir in the flour and pork gravy mix until nice and smooth.
9. Add the onions and slurry to the roasting pan, and chop the butter into small pieces before adding it to the top of the roast pork.
10. Cover with a lid or aluminum foil (if you’re using a baking pan) and bake for 4 hours.
11. Rinse the potatoes and add them to the roasting pan after 2-1/2 hours of cooking.

Grandma Gwen’s Sunday Roast Pork Recipe Video

How to Make Roast Pork in a Slow Cooker

Want to make it in a slow cooker/crockpot? Well, you can, and here’s how. First things first, you will marinate the pork shoulder the same way you would if you were roasting it.

1. Place the roast pork in a roasting or baking pan.
2. With a sharp knife, poke several holes in it.
3. Make the marinade by combining the seasonings with the wine, vinegar, oil, and Worcestershire sauce. Stir everything together and break up the bouillon cube until everything is nice and smooth.
4. Brush the pork with all of the marinade, and set in the refrigerator for 8 to 24 hours.
5. Preheat the crockpot on low if you want to cook it long and slow for 8 hours and on high if you want to slow cook it for 4 hours.
6. Peel the potatoes and dice into medium-sized pieces, then set in a bowl and cover with cold water.
7. Chop the onions into medium-sized pieces.
8. Add broth and water to a mixing bowl and stir in the flour and pork gravy mix until nice and smooth.
9. Set the pork shoulder in the slow cooker.
10. Add in the chopped onions, slurry, and butter.
11. Cook for 4 hours on high, or 8 on low.
12. Add the potatoes during the last 2 hours if you cook on high, during the last 4 hours if you cook on low.

Tips for best results:

• Poke holes in meat before adding marinade: Poking holes in this piece piece of pork is like injecting flavor into the meat. It allows the marinade to seep easily into the meat’s core and infuse it with flavor.
• Don’t marinate meat for too long: Marinating the meat for too long can have undesirable consequences. It can cause the meat to become too tender, making it mushy and losing its bite.

Variations:

• Carrots and Celery: A variation of this recipe can be made with different vegetables. The most commonly used vegetables for a roast are onions, potatoes, celery, and carrots. If you want to add carrots and celery or another vegetable you think will go good with it, do you!

Serving suggestions:

These are great sides to cook along with roast pork. Because we made a gravy, you want a starch side that a savory pork gravy will taste really good with like those listed below. I also listed a few veggies I personally love paired with roast pork for din din.

• Starch: Mashed potatoes, rice, egg noodles
• Vegetable Sides: Green Beans, spinach, and corn

What to do with leftover Roast Pork?

• Pulled Pork: You can make a pulled pork sandwich with any leftover roast by shredding it, placing it in a skillet over medium heat, and adding in your favorite pulled pork sauce. There’s recipes online you can follow. I usually use ketchup, vinegar, mustard, honey, brown sugar and Worcestershire.

Storage and reheating

• How to reheat roast pork in the oven: Place it in a baking dish and bake it at 350°F for 20 to 25 minutes or until hot.
• How to reheat roast pork in a skillet: To reheat it in a skillet you will first slice it up. Then place it in the skillet over medium heat. Add 1/4 cup of water if needed and cook for 15- 20 minutes or until hot.
• How to reheat roast pork in a microwave: Slice it up, place it in a microwave safe bowl, and heat it on high for 2-3 minutes, 4 if needed. Halfway through, turn the roast pork over and continue heating it
• How to store roast pork? Cover it with aluminum foil or plastic wrap or place it in a Tupperware and cover it tightly with a lid then set it in the refrigerator.
• Can you freeze roast pork? Yes, just place it in a ziploc bag and make sure it’s tightly sealed to prevent freezer burn then store in the freezer. Doing this will keep the roast pork fresh for as long as 3+ months.

Equipment You Need

• Knife: Make sure you have a sharp knife on hand to cut the onions and potatoes.
• Potato peeler: A potato peeler is self-explanatory, to peel the skin off the potatoes.
• Baster Brush: This isn’t necessarily needed but I like to use it to make sure I coat every part of the meat with the marinade and to distribute it evenly.
• Roasting Pan: This is what we’ll be roasting the pork in. Use a roasting pan that’s at least 14 inches in size.
• Baster: Use a baster to baste the roast pork periodically while it’s cooking.
• Large Spoon: If you dont have a baster you can use a large spoon to poor the dripping and broth over the roast pork.
• Small Mixing bowl: Use a small mixing bowl to make the marinade in.
• Large mixing bowl: Use a large mixing bowl to create the slurry.
• Measuring Cups: You need a measuring cup to measure the broth, water, vinegar, etc accurately.
• Measuring Spoons: You need measuring spoons to measure the seasonings accurately

Ok, y’all, that’s all for now. I’ve covered everything you need to perfect this super delicious pork roast recipe. Please give the recipe a 5-star rating if you like it, share it, and leave a comment below.

Additionally, subscribe to receive an email notification every time I post a new recipe and follow me on social media at the following platforms: Facebook, Pinterest, Twitter, and Instagram.

Enjoy, later!

Pbj~

Grandma Gwen’s Sunday Roast Pork Recipe | Juicy Tender Pork Roast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: PhillyboyJay
• Prep Time: 20 mins
• Cook Time: 4 hours
• Total Time: 4 hours
• Yield: 10
• Category: Pork
• Method: Soul Food
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

A tender, juicy, savory roast pork shoulder made with potatoes, onions, and gravy making it the perfect autumn Sunday dinner. 

---

Ingredients

• 4 Lb  Boneless Pork Shoulder aka Boston Butt
• 3 Medium Sized Red Potatoes, diced
• 1/2 Cup Yellow Onion, Sliced
• 2 Cups Low Sodium Chicken Broth
• 1 Cup Water
• 5 Tbs All Purpose Flour
• 1 Pack McCormick Pork Gravy Mix
• 1 Tbs Unsalted Butter

  Marinade Ingredients

• 1/4 Cup Apple Cider Vinegar
• 2 Tbs White Cooking Wine
• 2 Tbs Olive Oil
• 1 Tsp Worcestershire Sauce
• 2 Tsp Pork Bouillon Cube
• 2 Tsp Salt
• 2 Tsp Garlic Powder
• 2 Tsp Onion Powder
• 1 Tsp Italian Seasoning
• 1 Tsp Black Pepper
• 1/2 Tsp Thyme
• 1/2 Tsp Rosemary

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place the roast pork in a roasting or baking pan.

2. With a sharp knife, poke several holes in it.

3. Make the marinade by combining the seasonings with the wine, vinegar, oil, and Worcestershire sauce. Stir everything together and break up the bouillon cube until everything is nice and smooth.

4. Brush the pork with all of the marinade, and set in the refrigerator for 8 to 24 hours.

5. Preheat oven to 325 degrees

6. Peel the potatoes and dice into medium-sized pieces, then set in bowl, and cover it with cold water.

7. Chop the onions up into medium-sized pieces.

8. Add broth and water to a mixing bowl and stir in the flour and pork gravy mix until nice and smooth.

9. Add the onions and slurry to the roasting pan and chop the butter into small pieces before adding it to the top of the roast pork.

10. Cover with a lid or aluminum foil (if you’re using a baking pan) and bake for 4 hours.

11. Rinse the potatoes and add them to the roasting pan after 2-1/2 hours of cooking.