Garlic and Mustard Pork Roast

  • Level: Easy
  • Total: 3 hr 25 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 3 hr
  • Yield: 6 servings
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1/4 cup spicy brown mustard

2 tablespoons canola oil

1 tablespoon chopped garlic

1 tablespoon brown sugar

2 teaspoons finely chopped fresh rosemary, plus 2 sprigs

One 5- to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on

Salt and freshly ground black pepper


Preheat the oven to 325 degrees F. 

In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste. 

Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.

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