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This flavorful roast can be served hot with roasted carrots and savory pan drippings or cold, thinly sliced for sandwiches. Pair with California Zinfandel or Cabernet Sauvignon.

roasted pork shoulder


  • 2 1/2 pounds (1135 g) pork shoulder roast, tied, trimmed of excess fat and seasoned well with salt and pepper
  • 4 cloves garlic, peeled and finely chopped
  • 1 teaspoon (5 ml) fresh thyme leaves, minced
  • 1 teaspoon (5 ml) fresh oregano leaves, minced
  • 1 (2-inch/5 cm) sprig of rosemary, leaves removed and finely chopped
  • 6 fresh large sage leaves, finely chopped
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 4 shallots, peeled and thinly sliced
  • 12 whole baby carrots, cleaned with stems removed
  • 1/3 cup (80 ml) California Zinfandel

Serves 4


  • Preheat oven to 275 F (135 C).
  • Mix the herbs and garlic in a small bowl.
  • Rub the herb mixture evenly over the pork and into the crevices.
  • Put the pork in a roasting pan. Roast uncovered for 90 minutes.
  • Meanwhile, toss olive oil, carrots and shallots in a large bowl.
  • After 90 minutes, add the carrots and shallots to the pan and pour the California Zinfandel over the pork.
  • Cook for an additional 90 minutes.
  • Remove from the oven and let rest for 15 minutes.
  • Slice the pork and serve with carrots and drizzle with the pan juices.

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