Easy Pork Roast
Directions
- 1Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
- 2In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, sage, and thyme.
- 3Pat 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.
- 4Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes.
- 5Insert 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.
- 6Remove 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
Ingredients
- 1 Spray
- 1 tablespoon Diamond Crystal kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3 pounds boneless pork shoulder butt roast
Equipment
rimmed baking sheetwire rackoven-safe meat thermometer
Tips
- Allow the fully cooked roast to rest for at least 20 minutes before slicing it.
- Keep the roast uncovered in the oven.
- If your roast is big and the top is getting too dark while the inside is not yet fully cooked, loosely cover the top with foil.
- Use an oven-safe meat thermometer to ensure the roast is fully cooked.
- If your roast is larger 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.
- Don't use pork loin; it's lean and will dry out during prolonged cooking. Stick with pork shoulder instead.
- You can use this recipe with a bone-in roast, but make sure it's fully cooked with an oven-safe meat thermometer, not touching the bone
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