Roast Pork Sheet Pan Dinner with gold potatoes & cauliflower

Lunch / Dinner

Roast Pork Sheet Pan Dinner with gold potatoes & cauliflower

A juicy pork roast is a practical and versatile choice for leftovers — one Sunday dinner turns into two more easy weeknight meals, bringing new life to your plethora of pork.

This sheet pan dinner starts big and gets smaller in scope without diminishing returns. It’s based around a boneless pork shoulder roast, a cut that yields huge flavor and provides plenty of leftovers for at least two more meals. While these three recipes admittedly aren’t groundbreaking, they are comforting and satisfying. The accompanying gold potatoes are flavorful, roast up tender, and are easy to mash for a second meal preparation. The cauliflower is dressed lightly with hot sauce, enough to make it interesting without burning the roof of your mouth off. And all of the leftovers transition into shredded BBQ pork with chunky mashed potatoes and cauliflower. Then last, but certainly not least, is a slight twist on a classic Cubano sandwich where the roast pork works in concert with ham and salami.


4 servings

Total Time

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  1. Place the seasoned pork roast on one side of the rack.

  2. After an hour of roasting, place the potatoes next to the pork, and roast another hour.

  3. Finally, add the cauliflower florets for the final hour of roasting.

In the name of food safety, it’s important to be smart about how the foods are cooled — make sure everything comes down to room temperature before refrigerating for the next meal. Portioning is also key to making this plan work; reserve enough pork, potatoes, and cauliflower for the second meal. Whatever pork is left after that meal will suffice for the panini.


Preheat oven to 325°. Coat a rack and baking sheet with nonstick spray; set rack inside baking sheet.

Combine granulated garlic, onion powder, Italian seasoning, 2 tsp. salt, and 1 tsp. pepper. Brush pork with 1 Tbsp. oil; rub with seasoning mixture. Transfer pork to prepared rack.

Toss potatoes with remaining 1 Tbsp. oil; season with salt and pepper. Toss cauliflower with hot sauce.

Roast pork for 1 hour. Arrange potatoes next to pork; return baking sheet to oven and roast until pork begins to brown, 1 hour more.

Arrange cauliflower next to potatoes; return baking sheet to oven and roast until pork is fork-tender and a thermometer inserted into the thickest part registers 185°, about 1 hour more.

Rest pork 10 minutes before slicing. Meanwhile, use fat separator to remove fat from drippings; serve with pork, potatoes, and cauliflower.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 575

% Daily Value*

Total Fat 18g 27%

Saturated Fat 5g 25%

Cholesterol 224mg 74%

Sodium 1079mg 44%

Carbs 26g 8%

Protein 77g

*Percent Daily Values are based on a 2,000 calorie diet.

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