Easy Bone In Pork Roast Recipe With Potatoes: One-Pan Sunday Supper

This easy bone in pork roast recipe with potatoes transforms Sunday supper into a hands-off masterpiece. My method delivers tender meat and golden potatoes with minimal effort and maximum flavor.

One pan holds everything you need for this meal. The pork roast cooks alongside the potatoes, soaking up its juices while both develop deep, savory flavors. No complicated techniques are required.

You’ll end up with juicy pork that falls off the bone and potatoes that are crisp outside, fluffy inside. A complete meal that feels like a special occasion without the fuss.

Perfect for feeding a crowd or enjoying as leftovers. Here’s how to make it.

Ingredients for easy bone in pork roast recipe with potatoes

One pan, a handful of ingredients, and a pork roast that cooks itself to perfection.

The pork shoulder is non-negotiable here—bone-in, skin-on gives the best texture and flavor. I grab mine from Costco for big batches or Whole Foods for smaller roasts. Look for good marbling (those white fat streaks) and a pinkish-red color. The Yukon Golds hold their shape better than russets, but any waxy potato works (trust me on this).

No fresh herbs? Dried at one-third the amount does the trick. Out of Dijon? Whole-grain mustard adds a nice texture. The chicken broth can be swapped for vegetable broth if that's what you've got. Apple cider vinegar is ideal, but white wine vinegar works in a pinch. The garlic can be minced if you prefer, but smashed cloves infuse the oil beautifully.

Leftovers taste even better the next day. Store in an airtight container for up to 4 days in the fridge or freeze for 3 months. Reheat in the oven to keep the pork juicy and the potatoes crisp.

Step-by-step instructions for bone in pork roast with potatoes

This one-pan method delivers tender pork and crispy potatoes with minimal effort.

Pat the 3 lb Bone-In Pork Shoulder Roast dry with paper towels. This ensures a good sear. Rub it all over with 1 tbsp Olive Oil, then season generously with 2 tsp Kosher Salt and 1 tsp Black Pepper. I press the seasoning into the meat so it adheres well.

Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the remaining 1 tbsp Olive Oil and sear the pork on all sides for 3-4 minutes per side until deep golden brown. You want a good crust—this builds flavor. Remove the pork and set it aside.

In the same pot, add the quartered 1 whole Onion, 6 cloves Garlic Cloves (smashed), 4 sprigs Fresh Rosemary Sprigs, and 4 sprigs Fresh Thyme Sprigs. Cook for 1-2 minutes until fragrant—just enough to wake up those herbs.

Add the 2 lb Yukon Gold Potatoes (cut into 2-inch chunks) to the pot. Stir to coat them in the rendered pork fat and aromatics. This step infuses the potatoes with flavor before they even hit the oven.

Return the pork to the pot, nestling it among the potatoes. Pour in the 1 cup Chicken Broth, 1 tbsp Dijon Mustard, and 1 tbsp Apple Cider Vinegar. The mustard adds a subtle tang, while the vinegar balances the richness.

Bring the liquid to a gentle simmer. Cover the pot and transfer it to a preheated 325°F oven. Braise for 2 to 2.5 hours until the pork is fork-tender and pulls apart easily. The potatoes should be golden and crisp at the edges.

Carefully remove the pot from the oven. Transfer the pork to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, so every bite stays moist. The potatoes can stay in the pot—they’ll soak up the remaining braising liquid like a sponge.

Shred the pork slightly or serve it in thick slices, spooning the potatoes and pan juices over the top. The pork should fall apart with minimal effort, and the potatoes will have a crisp exterior with a creamy center. Serve immediately while hot.

Flavor customization for this recipe

Herb Variations

Swap the rosemary and thyme for 2 tbsp fresh sage and 1 tbsp fresh oregano for an earthier flavor. I love how sage pairs with pork—it’s a classic combo. For a Mediterranean twist, try 2 tsp dried oregano and 1 tsp dried marjoram. 🌿

Spice It Up

Add 1 tsp smoked paprika or ½ tsp cayenne pepper to the rub for a subtle kick. For bold heat, mix in 1 tbsp gochujang with the Dijon before searing. The sweet-spicy depth it adds is incredible. Honestly, this became my secret weapon for impressing guests.

Sweet and Tangy

Replace the apple cider vinegar with ¼ cup balsamic vinegar for a richer, slightly sweeter tang. Or add 2 tbsp honey to the braising liquid for a touch of sweetness that balances the pork’s richness. The honey caramelizes slightly in the oven, creating a sticky, flavorful glaze.

Citrus Zing

Brighten the dish by adding zest and juice of 1 orange to the braising liquid. The acidity cuts through the fat beautifully. For a more intense citrus note, use 1 lemon instead—just add the zest to the rub and the juice to the pot.

Umami Boost

Stir 1 tbsp soy sauce or 1 tbsp Worcestershire sauce into the braising liquid for extra depth. A splash of fish sauce (about 1 tsp) works too—trust me, it won’t taste fishy, just complex and savory. I discovered this trick testing our most shared recipe.

Garlic Lovers

Double the garlic to 12 cloves for a more pronounced flavor. Roast the extra cloves whole with the potatoes—they’ll turn buttery and sweet. Spread the roasted cloves on crusty bread for an easy appetizer while the pork rests. 💡

Frequently asked questions