Sunday Pork Roast


Pork Roast

  • 2 kg Pork Roast
  • 2 tbsp Vegetable Oil
  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika


  • 2 Large onions, cut into 2 inch chunks
  • Baby carrots
  • 500 g Baby potatoes
  • 2 cups Apple juice
  • 1 Sprig fresh rosemary
  • Salt and pepper to taste


  • Preheat oven to 230 degrees celcius.
  • Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
  • Roast, uncovered, in the preheated oven for 30 to 45 minutes. Reduce the oven
    temperature to 180 degrees and continue cooking an additional 1 hour.
  • Remove roast from oven and place the onion chunks, carrots, and potatoes around the
    meat. Pour apple juice on vegetables. Season vegetables with salt and pepper.
    Place rosemary sprig on top.
  • Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds
    easily with a fork. Season vegetables with additional salt and pepper to taste
    and serve hot.