Servings
Font
Back
Easy Pork Roast
5 from 870 votes

Easy Pork Roast

Easy Pork Roast is prepared using a 3-pound boneless pork shoulder seasoned with a blend of kosher salt, black pepper, garlic powder, paprika, sage, and thyme. The roast is initially cooked at a high temperature to develop a crust, then finished at a lower temperature until it reaches an internal temperature of 145°F. Resting before slicing allows the meat juices to redistribute, resulting in moist, flavorful pork with a balanced herb and spice profile.

Prep Time
40 mins
Cook Time
1 hr 30 mins
Additional Time
15 mins
Total Time
2 hrs 25 mins
Servings: 8 servings
Calories: 494 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
  2. In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, sage, and thyme. 
  3. 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.
  4. Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes. 
  5. 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). 
  6. 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

Serving 6ounces Calories 494kcal (25%) Protein 39g (78%) Fat 36g (55%) Saturated Fat 13g (65%) Sodium 390mg (16%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 494

% 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.