Easy Holiday Pork Roast

Easy Holiday Pork Roast

Holiday Pork Roast II


By Shauna Webb


This time of year is so full of bombarding busyness and frantic fun. We love all the special things that go with the holidays… and yet …Guess what next Tuesday is: NOTHING!! For the first time in I-don’t-even-remember-how-long, there is NOTHING planned outside of my home! I am so-o-o looking forward to that day on my calendar! Happy tears, y’all. Happy tears.


Sometimes I rely on my crockpot a little too much. (Yes, I did dare utter those words!) I love the convenience of a crockpot (or two), but sometimes, there is just no substitute for the luxurious feeling of an oven-crisped slice of roast beast. This is a fairly simple, low-maintenance, few-ingredient recipe that is busy-mama, hungry-hubby, and kid approved! (Also, it works out well when you’re a step away from payday and still have a lovely piece of meat left, but hardly any fresh veggies.) It rates higher on the “gourmet-ish” taste than actual production, and I’m OK with that! ☺





1 3-4 lb. pork shoulder roast

Extra Virgin Olive Oil

Dehydrated Chopped Onion

Granulated Garlic

Herb Seasoning




Carrots, celery, or onions (if desired)





Preheat oven to 350. Line a 9 x 13 glass baking dish with heavy duty aluminum foil. Scatter baby carrots, celery, or onions on foil to serve as an aromatic meat rack. (You can use them in dinner, too, if you like. Ours ended up a little on the unappetizing side…) Place your beautiful roast fat side up. As this roasts, you’ll get a lovely, caramelized crust, as well as it self-basting the rest of your roast. Drizzle with EVOO, and sprinkle evenly over the top the dehydrated onion flakes, granulated garlic, herb seasoning of choice (I use Kirkland Organic No-Salt Seasoning), rosemary, sea salt, and cracked black pepper.


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Roast according to this chart for your size of roast. Test meat with thermometer. I waited until it read 162-163 when I pulled it out. After resting, it climbed to a solid 165 internal temperature, and it was delicious, tender, and juicy!
Serve this succulent roast along with the roasted vegetables and a fresh salad. Or, you could serve as I did with mashed “fauxtatoes” (cooked, mashed cauliflower, butter, splash of milk of choice or chicken broth, salt, pepper in Trim Healthy Mama-style), and stuffing for a second side dish option.



It was such a blessing to be able to spend 5 minutes or less of prep on this roast, throw together the side dishes, and still sit down to a roasty-toasty dinner with our family at the end of a busy, snowy day!


~Hearty & Simple Holiday Meals from our Home to Yours!



Shauna Webb lives in Nampa, ID with her husband Casey (an OR nurse), and their four Little Women. After teaching middle school and high school English, the Lord called Casey and Shauna into homeschooling, and they’re in their tenth year of this great adventure! Shauna is a Jesus-following wife, mother, “Suzie-Makeover,” homeschooling, coffee-drinking, chocolate-eating, laughter-loving, aspiring Proverbs 31 “Jill of all Trades.” You can join Shauna as she embarks on a pilgrimage to transform her life from the inside out, seeks to be a faithful keeper of home and hearth for the glory of God (while keepin’ it real!) at Mosaic Motherhood.

Committed to helping parents fulfill their God-given right and responsibility to educate their own children.