This pork roast is juicy and flavorful. Rub it with spices and then roast it in the oven until done. It’s easy, delicious, and affordable!
PREPARATION TIME
Ingredients
Olive oil spray
1 tablespoon Diamond Crystal kosher salt or ½ tablespoon of any other salt
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika regular or smoked
1 teaspoon dried sage
1 teaspoon dried thyme
3 pounds pork shoulder roast boneless
Instructions
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Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
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In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, sage, and thyme.
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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.
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Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes.
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Insert a meat thermometer probe into the middle of the pork 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 meat thermometer reads 145°F. In my oven, it takes 75 minutes (about 25 minutes per pound).
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Remove the roast from the oven. Loosely tent it with foil and allow it to rest for 20 minutes. Carefully remove the butcher twine from the roast, slice, and serve.
Notes
If your roast is bigger than 3 pounds, you will need to cook it for longer. A general rule of thumb is 25 minutes per pound. Its internal temperature should reach 145°F. If the top seems to be browning too much after the initial 75 minutes, loosely cover it with foil.
It’s important to allow the fully cooked roast to rest for at least 20 minutes before slicing it. This allows the juices to redistribute and settle. If you cut into the roast too soon, yummy juices will be lost, and the meat will end up dry and not as flavorful.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
The nutrition info is based on the USDA database.
