Easy Pork Roast
User Reviews
5
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Prep Time
40 mins
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Cook Time
1 hr 30 mins
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Additional Time
15 mins
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Total Time
2 hrs 25 mins
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Servings
8 servings
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Calories
494 kcal
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Course
Main Course
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Cuisine
American
Easy Pork Roast
Description
The Easy Pork Roast recipe focuses on a boneless pork shoulder, seasoned with a combination of salt, pepper, garlic powder, paprika, sage, and thyme, providing depth without overwhelming the meat's natural flavor. The process begins by patting the roast dry and applying the spice rub evenly. Initial roasting at 425°F creates a crust that seals in juices, followed by cooking at 375°F until the internal temperature hits 145°F. This method helps achieve a tender center with a spiced, slightly crispy exterior.
After roasting, the meat rests under foil for 20 minutes. Resting is crucial to allow juices to redistribute, preventing dryness when slicing. The pork roast pairs well with a variety of sides and can be used as a centerpiece for a hearty meal.
Using an oven-safe meat thermometer ensures precise cooking, as visual cues may not indicate doneness accurately. The recipe suggests avoiding leaner cuts like pork loin, since shoulder contains enough fat to remain moist. Leftover roast stores well in the refrigerator for several days and freezes for up to three months, making it practical for meal prep.
Ingredients
- olive oil spray form
- 1 tablespoon kosher salt or ½ tablespoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika regular or smoked
- 1 teaspoon sage dried
- 1 teaspoon thyme dried
- 3 pounds pork shoulder roast boneless
Instructions
- Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
- In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, sage, and thyme.
- Pat the pork dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.
- Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes.
- Insert an oven-safe meat thermometer probe into the middle of the roast and place it in the hot oven. Roast it for 15 minutes, then lower the heat to 375°F and continue roasting until the thermometer reads 145°F. In my oven, it takes 75 minutes (about 25 minutes per pound).
- Remove the roast from the oven. Loosely tent it with foil and allow it to rest for 20 minutes, then slice and serve. If your roast came tied in butcher twine, carefully remove the twine before slicing.
Notes
- Use an oven-safe meat thermometer inserted away from bone to ensure accurate internal temperature of 145°F.
- Avoid pork loin due to its leanness; pork shoulder is preferred for tenderness and moisture.
- Allow the roast to rest at least 20 minutes before slicing to retain juices.
- If the roast browns too quickly, loosely cover with foil during cooking to prevent burning.
- Leftovers can be refrigerated for 3-4 days or frozen up to three months; reheat gently covered to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 494kcal | 25% |
| Protein | 39g | 78% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Sodium | 390mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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