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Holiday pork shoulder roast with pan sauce

A delicious, impressive, and cost-effective alternative to more expensive beef roasts and whole turkeys. Slow cooking ensures a succulent roast that melts in your mouth! 



  • 2 tablespoons sea salt
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons freshly cracked black pepper
  • 8 lb boneless pork shoulder roast
  • 2 onions, peeled and sliced into thick rounds
  • 2 carrots, cut into thick rounds
  • 1 cup dry white wine
  • 1 cup vegetable/chicken stock
  • 1/4 cup cornstarch
  • 1/4 cup water


  1. Preheat oven to 250°F (121° C).
  2. In a bowl, stir together salt, sugar, and black pepper until thoroughly combined. Sprinkle over all sides of pork roast; patting to coat. In a deep pan (at least three inches), arrange onions and carrots. Set roast on top. Place into oven and roast until meat shreds with ease and the thermometer inserted into the center of the roast reads at least 200° F (93° C), about nine to 10 hours. Tip: Do not open the oven during this time – a corded digital probe thermometer that can be inserted at the beginning of cooking is ideal.
  3. Move roast and vegetables to another pan, tent with foil, and rest for 30 minutes before slicing or shredding.
  4. Meanwhile, remove liquid fat from the top layer of pan juices. Tip: a fat separator measuring glass makes this easy. Add pan juices to a medium pot along with white wine and stock. Bring to a boil over high heat and reduce to a simmer. Whisk together cornstarch and water. Whisk into sauce and cook until thickened, about two to three minutes. Taste and adjust seasoning, if needed.
  5. Slice or shred pork, and arrange it onto a platter along with carrots and onions. Serve with sauce and your favourite traditional holiday side dishes. Enjoy! 

Make-ahead tip: Consider cooking this overnight on the eve of a holiday dinner. The roast will stay warm for several hours if covered in foil and thick bathroom towels. Slice or shred before serving and reheat gently as needed.

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