I found myself eating the same foods over and over these past couple weeks and I really wanted something different. I had 2 pork shoulder blades in the freezer that I needed to cook. You guys probably know by now that I am I sweet heat girl. I love all things a little spicy with a subtle sweetness! So I pulled together some of my favorite spices and created what felt right. This Sweet and Spicy Pork Roast is exactly what I was looking for. I wanted something tender, flavorful, and full of sweet heat. I think you will like this recipe because the meal options are pretty versatile. When making this the first time I made it with veggies and rice then for lunch the next day, I pulled the meat off the bone and made some quick carnitas.
This Sweet and Spicy Pork Roast is what good and simple recipes are made of. It’s beyond delicious, easy to make, and the leftovers (if any) will be even more amazing. Enjoy!
How to make a Sweet and Spicy Pork Roast
Preheat the oven to 400°. Season the pork with kosher salt and be sure to season all sides of the pork.
*You can let the pork pork marinade in the salt overnight if you prefer. This just really helps the pork to draw the juices to the surface and start to develop flavor. This is totally optional.
Heat the olive oil in a dutch oven over medium high heat. Mix all of the dry spices in a small bowl and coat the pork in the dry rub. Be sure to use all of the rub and pat the rub into the meat. Brown the pork on both sides in the pot with the heated olive oil for about 7 minutes on each side until golden brown.
Add the sliced onions, garlic cloves, Worcestershire sauce, and broth to the pot. Cover the pot and place in the preheated oven. Let the pork cook until fork tender. The internal temperature of the pork should be at least 145°. Serve with your favorite sides and enjoy!
I like to pour off the liquid from the pot along with the onions and garlic and put in a small bowl. From here I treat it as a gravy and just spoon the mixture over the pork, or dip some fresh bread in it, or if I’m having mashed potatoes I’ll pour the gravy on top. It pretty much goes on whatever I’m serving with the pork. The cooked down onions and garlic are so tender and delicious!