Six-Hour Pork Roast

Fantastic, Classic. Followed the recipe exactly as written, turned out amazing! Very tender, moist, and with tons of flavor. served it with a side of honey-roasted carrots, mashed Yukon potatoes with horseradish. Made a simple pan gravy with the drippings.

• STaylor

• Montana

• 11/11/2021

Made this for a wedding for 300 people. It was a huge hit! That low and slow brings succulence. No need to change to switch oils. No high temps happening here.

• Deborah

• 10/18/2021

Would've given this a perfect score, if not for the olive oil, as heating olive oil creates carcinogenic compounds and adds a bitter taste to the roast (even at these low temperatures). I substituted clarified butter (aka ghee) for the olive oil, but beef tallow or pork tallow would've also worked. Clarified butter and tallow has a high smoke-point and remains stable at high temperatures without creating carcinogens and doesn't impart much flavor like vegetable seed oils do.

• Whodini67

• Boston, MA

• 11/9/2019

Really easy and delicious. The herb rub didn't come together well in the food processor. Next time I would use a mortar and pestle. And probably cut back the salt a bit. Also, 6lbs would normally feed 10-12 people (average ½ lb per person) - so there will be tons of leftovers if you use a 6 lb roast. But we are very glad we have leftovers!!

• Anonymous

• Sag Harbor, NY

• 11/4/2019

I had a very small (1.3 lb) boneless rib roast (end left from cutting chops from large piece). Scaled down all quantities, but used only 1/4 tsp of fennel seed (hubby not crazy about it). Also cut back on time to about 4 hrs. End result was beautiful, meltingly tender, super tasty pork. Think for future I would leave out the fennel completely and substitute with marjoram, because with such a small quantity, it was still pretty powerful. Definitely a keeper and repeater.

• nichm57

• Kingston ON

• 10/21/2019

This is a sublime roast! I have read the comments, and am shocked at those who think a pork loin roast will be a good sub...a loin roast is just too lean and has less flavor than a shoulder roast; also cannot imagine why you would use a slow cooker, and omit the crust. Oh well, to each his own!

• tutukunk7072

• New Haven, CT

• 9/26/2019

This is a wonderful, tasty recipe that you make and walk away from and then let the house fill up with amazing aromas. It was tender and falling off the bone with lots of flavor. Definitely will make it again.

• cakedeco

• Cleveland Hts., OH

• 8/24/2019

PKENT100: I think 7 hours would do it. Now to everyone else who complained about the salt: You obviously missed the word COARSE in the ingredients. 1 1/2 tablespoons of coarse salt equals about 1 tablespoon of table salt.

• Anonymous

• 12/31/2018

Help quick! Anybody have any idea what the cooking time will be when I do two side by side 6 lb. roasts tomorrow to feed a crowd? Am thinking about 7 hours, but have never done more than one before. Also, do we know what the internal temp is when "done"?

• pkent100

• Dallas, TX

• 9/1/2018

I had a 13 pound monster pork shoulder roast. I doubled everything but the garlic ( I put half but next time I would try all the garlic as listed). I would cut the salt two 2 tbs next time. Because it was so big and I started late due to thawing I cooked it at 325 for like 6 hours and it is falling apart very tender and juicy. I cooked it in a cast iron dutch oven. I live it. I may either cook shorter or lower the temp to 300 next time. Served with rice, field peas, fried cabbage and hot sauce. Mmmmm....man cornbread would have awesome too.

• trisha6341

• Texas Gulf Coast

• 6/24/2018

I just picked up this roast at my grocer on sale for .99 cents per pound (6.5 lb. roast). I am prepping it now including some of the suggestions from other home cooks that reviewed this terrific recipe. Can't wait! Hmmm... with all the savings on the roast, I might just go pick up a nice bottle of wine:)

• mes

• Crozet, VA

• 1/11/2018

Excellent...loved it!!!

• capuzzoart

• 1/1/2018

Love this. Have made it nearly a dozen times times and it is excellent. Do cut down on garlic if it’s a smaller piece of meat and if using large cloves or it will be overpowering. This is amazing. Check the time and temperature to make sure you aren’t over cooking it but definitely try this it’s worth it!

• cmholmesy

• 11/21/2017

This is amazing. Sometimes I need to tinker with the time a bit due to whether I'm using a boneless or bone-in shoulder but this is delicious and a huge hit even with the kids. Will definitely make again and again -- I already have!

• Anonymous

• No. Virginia

• 1/31/2017

I have been trying for 35 years to try and find a pork roast recipe that my husband likes. I finally found one. This is such a winner! I thought, while it was cooking, that it was burning. But I gave it a chance and left it alone until the required time. Epicurious has never let me down. Especially with my pumpkin pie that everyone loves especially my son who does not want a cake for his birthday but my pumpkin pie that is from Epicurious. So...this is the best pork roast we have ever tasted. I did not use any fresh herbs. Just dried but instead of a tablespoon I used a teaspoon of dry. I did not use as much salt...just a teaspoon for a 4 lb roast. And boy was it great! Do yourself a favor...make this!! You will not regret it. I would give this 10 forks if possible.

• ginata

• Chandler, AZ

• 1/27/2017