Roasted Pork Shoulder With Root Veggies & Mustard Sauce
Savory and satisfying, this roasted pork shoulder with root veggies and mustard sauce makes a wonderful family dinner. Tender pork pairs perfectly with earthy roasted vegetables while a slightly sweet and tangy marsala-mustard sauce brings everything together.
Remember those Sunday dinners where a magnificent roast took center stage, filling the house with its mouthwatering aroma? While a show-stopping roast may seem intimidating, I promise you, it doesn’t have to be!
When it comes to a boneless pork roast, a boneless pork loin roast or pork tenderloin might be the more common choice. However, pork shoulder is surprisingly forgiving, incredibly flavorful, and much easier than cooking pork loin. You don’t have to worry about it drying out or slow cooking it in a low oven like we did with our Porchetta-style pork roast.
Nope! Thanks to the higher fat content in pork shoulder we can pump up the heat to a high temperature of 400 degrees f, for a faster cooking time while still maintaining a perfectly juicy roast.
Like my chicken artichoke angle hair pasta and my pan-seared fish with asparagus, this dish is perfect for special occasions but easy enough for a no-fuss family dinner. Ready to impress your guests (or just yourself!) with a juicy, tender roast made effortlessly in your own kitchen?
Pork Shoulder: The Unsung Hero
Pork shoulder (also known as pork butt or Boston butt) might seem like a humble cut, but it has incredible potential.
Unlike leaner cuts like loin, pork shoulder is marbled with fat and connective tissue. This means during roasting the fat melts and the connective tissue breaks down, creating a melt-in-your-mouth texture that’s out of this world. I would argue it makes the best pork roast. And bonus, pork shoulder is one of the most budget-friendly cuts in the meat case!
For best results, pork shoulder should be cooked a little longer than a pork loin roast recipe to give that fat and connective tissue time to break down. The National Pork Board says to aim for an internal temperature of around 170-180°F (an instant-read thermometer makes this easy to determine).
In a hot oven this doesn’t take too long (about an hour) and thankfully most of the work is hands-off. A general rule of thumb is about 30 minutes per pound with an oven temperature of 400°F, but the most reliable method is to cook until that magic internal temperature is reached.
5 Great Things About This Recipe
Here at Kate’s Best Recipes, we’re all about making delicious food accessible. That’s why my go-to roast pork method prioritizes simplicity and big flavor. Here’s why you’ll love it:
- A simple rub of salt and pepper is all you need.
- Inexpensive ingredients. Impressive results.
- Quick enough for a weeknight meal.
- Earthy root vegetables caramelize while the pork cooks.
- Easy pan sauce brings it all together.
Ingredients
- Boneless pork shoulder roast. This cut of meat is a great option for something less expensive but still ridiculously flavorful and available at any grocery store. It might also be called, pork butt.
- Olive oil. I always use California olive oil simply because it is fresher than imported olive oils.
- Root vegetables. This is a great way to use a variety of root veggies. I used parsnips, golden beets, rutabaga, turnips, and carrots. Other options are potatoes, fennel, or even apples would be delicious for a fruity twist.
- Onions. Any onions work here. I used yellow onions and shallots but white, red, spring onions, would all work. You’ll need 1 pound.
- Dried rosemary or other dried herbs like thyme.
- Butter. This is to make the sauce. Use vegan butter for a dairy-free recipe.
- Flour. To add a little thickness and viscosity to the sauce.
- Marsala. The marsala adds tons of flavor but you can use chicken broth if you don’t want to use alcohol.
- Whole grain mustard. Mustard and pork are naturals together. If you don’t have whole grain you can use Dijon or brown mustard.
- Kosher salt. While you could definitely use other spices like garlic powder or onion powder, paprika, or a dry rub, we are keeping things simple with just salt and pepper for seasoning the pork.
- Black pepper. The best way to get that intense pepper flavor is to get a good pepper mill and use fresh cracked peppercorns.
- Horseradish aioli. This is optional. I like the spicy dip of horseradish aioli for the pork and vegetables. Stonewall Kitchen makes a yummy version.
How To Make This Recipe
step one
Season the meat. Sprinkle the salt and pepper on all sides of the pork roast. Let the meat sit at room temperature for 30 minutes while you wait for the oven to heat to 400°F.
step two
Prep the veggies. Meanwhile, peel and chop the root veggies and onions. Leave in large pieces so they don’t burn while roasting.
step three
Combine. Place veggies and onions in a large roasting pan. Toss with 2 tablespoons olive oil, 1 teaspoon salt, pepper, and rosemary. Tuck the pork roast in the middle, fat side up, and place in the oven.
step four
Roast. Cook the pork and veggies until they are golden brown, caramelized, and the internal temperature of the pork is at 170°F. About 45 minutes-1 hour. Check with a meat thermometer to be sure.
step five
Let rest. Remove from the oven, cover roasting pan with foil and let rest while you make the sauce.
step six
Make the sauce. Melt butter in a large skillet over medium heat. Add flour and whisk until smooth and smells toasty. Slowly pour marsala while whisking constantly until a smooth sauce forms. Add mustard, salt and pepper. Simmer until slightly thickened, it will continue to thicken as it cools.
step seven
Serve. Remove pork to a cutting board and vegetables to a serving platter. Whisk any remaining juices into the sauce. Slice pork into thin slices and serve with the vegetables and sauce and horseradish aioli if you’d like. I love this dish all on its own but you could also add a green vegetable like broccolini with caramelized red onions or parmesan roasted Brussels sprouts.
What To Do With Leftovers
Keep any leftover pork and vegetables in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator if frozen, then reheat in the microwave or in a 350°F oven in a baking dish with a little bit of chicken broth to keep them from drying out.
Top 5 Most Popular Special Occasion Recipes
- The Neely’s Roast Turkey Recipe
- Vinegar and Spice Baked Baby Back Ribs
- One-Pot Red Wine Braised Beef Recipe
- Dutch Oven Chicken Cacciatore
- Vegetable Pot Pie with Herb Drop Biscuits
The Results Will Speak for Themselves
The end result is a dish so full of savory flavors you will be telling everyone you know that this is the best pork loin recipe! When you try it, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see. Or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss any new recipes.
Roasted Pork Roast With Root Veggies & Mustard Sauce
Ingredients
- 2 pounds boneless pork shoulder roast
- 3 1/2 teaspoons kosher salt, divided
- 1 teaspoon cracked black pepper, divided
- 2 tablespoons olive oil
- 2 pounds root vegetables such as beets, potatoes, turnips, parsnips, or carrots, peeled and quartered if large
- 1 pound onions such as shallots, yellow onions, red onions, or white onions, peeled and quartered
- 1 tablespoon dried rosemary leaves
- 4 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 3/4 cup marsala, or white wine or chicken broth
- 2 tablespoons whole grain mustard
- horseradish aioli, for serving
Instructions
- Generously season roast on all sides with 2 teaspoons salt and 1/2 teaspoon pepper. Let sit for 30 minutes at room temperature before cooking. Heat oven to 400°F.
- Combine root vegetables and onions in a large roasting pan or baking dish. One that they can fit in a single layer is good. Drizzle with the 2 tablespoons olive oil, 1 teaspoon salt, 1/4 teaspoon pepper, and rosemary. Toss to combine then spread into an even layer. Nestle the pork roast in the middle.
- Transfer pan to oven and roast, until an instant-read thermometer inserted in the thickest part reads 170°F, about 40 minutes-1 hour. Remove from oven and cover with foil to rest while you make the sauce.
- For the sauce, melt the 4 tablespoons of butter in a skillet over medium heat. Whisk in the 1 tablespoon of flour until smooth. Slowly add the 3/4 cup marsala while whisking constantly until a smooth sauce forms. Let simmer until slightly thickened. Sauce will continue to thicken as it cools. Whisk in the 2 tablespoons mustard, 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
- Place pork roast on a cutting board and slice into thin slices. Serve with vegetables, mustard sauce, and horseradish aioli.
Notes
- Add some spice: For a touch of heat, add a pinch of red pepper flakes with the salt and pepper to season the pork and vegetables.
- Leftovers: Leftover pork is fantastic in sandwiches, pasta, or even a simple soup.
- Make-ahead: For extra convenience, chop the vegetables the night before to save time when ready to cook.
- Serving suggestions: For heartier appetites, serve alongside crusty bread or my homemade focaccia for dipping into those delicious juices.
In support of this small business, Kate’s Best Recipes earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and Kate’s Best Recipes (readers never pay more for products). This income allows me to run the site. Thank you for reading!
