The BEST Old-Fashioned Pork Roast — So Tender It Falls Apart

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com Let me show you today a grand centerpiece for a Sunday dinner, a proper old-fashioned pork roast, a whole roast of pork rubbed with good seasoning and roasted slow to golden, tender, falling-apart perfection, with potatoes and carrots and onions roasted right around it in the good pork juices, so that the whole meal comes from the one pan. It is a fine and satisfying thing, a roast at the head of the table, the smell of it roasting filling the house all the Sunday morning, and a whole family gathered round to share it. And it is a humble roast really, a cheap cut made glorious by slow roasting. Now, I raise hogs, and a pork roast from your own hog roasted for the Sunday dinner is about as fine a centerpiece as a plain table can have. It is like my pot roast in spirit, but it is pork, and roasted in the oven rather than braised. INGREDIENTS (serves 6 to 8) 3 to 5 lb pork shoulder (pork butt), bone-in or boneless 2 teaspoons salt 2 teaspoons black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 2 tablespoons oil 6 medium potatoes (or small red potatoes) 1 lb carrots 2 onions, in wedges 2 cups apple cider (my own, in place of apple juice) 1 sprig fresh rosemary Here is what you will learn: ✔ Why a cheap, tough shoulder is the RIGHT cut (slow roasting makes it tender) ✔ The simple seasoning rub, and why you rub it with oil first ✔ Why you roast it fat-side up ✔ The method: a HOT start for the crust, then LOW and slow for tender ✔ The one-pan way: vegetables roasted around the roast ✔ Why I use my own cider (apple and pork are a classic pair) ✔ The honest word on doneness (145 for sliceable, or far beyond for pull-apart) ✔ Why you must REST the roast before carving ✔ Why a Sunday roast is a gathering worth keeping ✔ What to do with the leftovers, and how to fix a dry or tough roast You do not need a store or a restaurant. You need a humble pork