How to Roast Pork Perfectly

How to roast pork so that it’s juicy and tender on the inside and has a nice brown crust on the outside. It works perfectly every time!

Get the technique for roasting pork with a perfect browned crust on the outside and meltingly tender meat on the inside.

Last year I was searching for the best way to roast prime rib when I found this on Serious Eats.com. It’s a great discussion of what searing does to a roast (it doesn’t seal in juices, if that’s what you’re thinking). And then it has a set of experiments testing to find the perfect roast. What they were seeking was an evenly cooked piece of meat with a nice brown crust. They achieved it by doing something that I found backwards. Because it is backwards:

They seared the meat at the end rather than at the beginning.

I have since applied this method many times to roast beef and I’m here to tell you that it’s brilliant. The meat is an evenly cooked perfect pink throughout and the crust is dark and crunchy. The crisp crust is because the roast goes straight from the very hot oven to the table with no time to rest, steam and lose that texture.

Today I’m sharing how to apply this same basic technique to roasting pork. Let me tell you, the reverse-sear is even more amazing with pork. You get a soft juicy inside (nearly as soft as pulled pork) and all kinds of good crunchy meat and fat on the outside. Here’s a video showing how to do it, followed by very detailed step-by-step written instructions. A printable version of the instructions is at the end as well.

 

How to Roast Pork Perfectly

This how-to is for pork roasts that have some marbling. Look for a pork butt or a pork shoulder (boneless or with bone). Don’t try it with a loin. Just don’t. Here’s the video…

1) Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat the oven temperature to 300°F.

2) If your pork roast has a thick layer of fat on the outside, cut all but a thin layer away so that it’s a thinner coating.

Tip: Don’t throw this fat out. Season it lightly with salt and then put it in a single layer in a cake pan (something with edges because a lot of hot fatty liquid is going to come out of it). Roast it in the 300°F oven until some fat is rendered. Drain off the fat and keep roasting until very crispy. Check it every 30 minutes or so. When it’s crisp and lightly browned blot it on kitchen towel and then break it into pieces. Try hard not to eat it all yourself.

3) Season the pork roast all over with salt, pepper and garlic powder.

When my mom and dad were doing roasts for catering gigs I’d watch them prepare these huge cuts of meat. My mom seemed to be putting a ton of seasoning on the outside. I asked about the amounts and my mom said, “Always put more pepper and garlic than you think you need. But not as much salt.” To accomplish this I do a good sprinkling of salt all over and then a more liberal seasoning of pepper and of garlic powder. Then I go in with a bit more pepper and a bit more garlic to make sure that I’m following my mom’s advice.

Tip: Measure out the salt, pepper and garlic into a small bowl and mix it up. Now you can season directly from the bowl without worrying if your hands touch the roast in between rounds of seasoning. For a 5lb. roast I measure 1 teaspoon salt, 1 and 1/2 teaspoon pepper and 1 and 1/2 teaspoon garlic powder. I use all of the mixture but if you have some leftover, discard it.

4) Put the roast in a large roasting pan, fat-side-up. Add about a half inch of low or no-salt-added chicken broth to the bottom of the pan. Roast it uncovered.

For how long? You’re not aiming for a medium-rare pork here. You want that really tender meat like for pulled pork. But you don’t want it to be so tender that it actually pulls when you try to slice it. Aim for about 180°F internal temperature. That will be about 40 minutes per pound at 300°F.

Use an instant read thermometer (I really like this one, it’s inexpensive and works well) to check it after 25 minutes per pound and then again every 5 minutes per pound after that. So if you have a 5 pound roast, you’ll check it after 125 minutes (about 2 hours) and then every 25 minutes or so after that. It will probably take 3 and 1/2 hours to get to 180°F.

5) When the broth evaporates and has left a light brown layer on the bottom of the pan, add more (or add water).

Tip: You want to add enough liquid so that it goes back up the sides of the pan. This is to dissolve any brownings on the sides of the pan from the previous round of broth. You want all of this brown flavor in your eventual gravy.

6) Put the roast back into the oven. When the liquid level gets low again, add more liquid again.

7) When it gets to 180°F, take the roast out of the oven and let it rest for 30-40 minutes. It will be fine for up to an hour. There is no need to cover it during resting time.

This is important because this is the only time the roast will rest. Don’t skip this step.

Tip: Use this resting time to finish off your other side dishes and make the gravy using that gorgeous brown liquid. Here’s my method for making a perfect gravy using drippings like the ones you have from this roast.

8) Preheat the oven to 475°F.

9) Put the roast into a clean roasting pan or onto a baking sheet and put it into the hot oven for 13-17 minutes, uncovered.

You want the outside to get really nice and brown and the fat to get crunchy.

Tip: You can use the same roasting pan you used the first time but rinse it well beforehand.

10) Carve and serve.

It already rested back in step 7 so don’t let it rest now. Carve it immediately.

Tip: Use an inexpensive electric carving knife like this one to carve roasts. It shreds the meat less and you can get thin slices with an even thickness.

How to make a perfect roast pork

11) Eat :)

Isn’t that the coolest way to roast pork? It’s low and slow so that it’s tender, just the way you want it. And the outside is all brown and crunchy and full of flavor. I’m never going to roast pork another way.

Here the whole How to Roast Pork tutorial in printable form. Just click print below.

How to Roast Pork Perfectly

This is a method for how to roast pork so that it is juicy and tender on the inside and had a gorgeous brown crust on the outside. It works perfectly every time!

Ingredients:

  • a boneless or bone in pork butt or pork shoulder (4-8 pounds is ideal)
  • 1 and 1/2 tsp. black pepper
  • 1 and 1/2 tsp. garlic powder
  • 1 tsp. salt
  • low or no-sodium chicken broth

Directions:

  1. Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat oven to 300°F.
  2. If your pork roast has a thick layer of fat on the outside, cut about half of it away so that it's a thinner layer. You can throw this out. Or, the best thing to do, is to turn it into a snack to have while your pork is roasting. Put the fat that you removed from the roast in a single layer on its own cake pan. Use a pan with edges because a lot of hot fatty liquid is going to come out of it. Season it lightly with salt. Roast the layer of fat in the 300F oven until it's brown and very crispy. Check it often. Blot it on kitchen towel. Break it into pieces and offer it as nibbles to anyone who is lured into your kitchen by the roasting pork smells.
  3. Meanwhile, mix the pepper, garlic powder and salt in a small bowl and then sprinkle liberally all over the roast. Depending on the size of your roast, you may not need it all.
  4. Put the roast in a large roasting pan, fat-side-up. You do not need to use a rack in the pan. I never do. Add about half an inch of low or no-sodium chicken broth to the bottom of the pan. Put it into the oven, uncovered. For how long? Well, you're not aiming for a slightly rare pork here. You want that really tender meat like for pulled pork. But you don't want it to be so tender that it pulls when you try to slice it. Aim for about 180°F internal temperature. Use an instant read thermometer to check the temperature. It will take about 40 minutes per pound. If at any point most of the broth has evaporated, add another half inch.
  5. Take the roast out of the oven. Transfer it to a plate so that you can get at the roasting pan and make your gravy. Let the roast rest for 30-40 minutes. This is important because this is the only time the roast will rest. The roast does not need to be covered during resting time. Don't skip this step. Use this time to make your gravy. (Here's how to make gravy using the flavorful broth from the bottom of the roasting pan) and to finish off your other side dishes and set the table.
  6. Preheat the oven to 475F.
  7. Once the roast has rested, the oven has preheated and once you have everything else for your dinner just about ready, put the roast into a clean roasting pan or onto a baking sheet, uncovered, and put it into the hot oven for 13-17 minutes. You want the outside to get nice and brown.
  8. When it's really nice and browned, take the roast out of the oven and immediately carve it* and serve it. Do not let it rest now since it has already rested.

*Tip: Use an inexpensive electric carving knife like this one to carve roasts. It shreds the meat less and you can get thin slices with an even thickness.

Disclosure: This post contains Amazon affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.
This post originally appeared in December, 2014 and was revised and republished in December, 2016.

256 Responses to “How to Roast Pork Perfectly”

  1. Nancy H — June 19, 2017 @ 2:55 pm (#)

    I don’t know my cuts of meat.  Recipes will call them one thing,  and the markets or butcher another.  And I’ve found that most people behind the meat counter, where I live, don’t know either.  Where can I go to learn what I need to know? Thanks.

    • Christine Pittman — June 20, 2017 @ 8:10 am (#)

      Nancy, I like the US Pork Board’s site for this info. They’re the ones who decide what cuts should be called and guide stores to use that nomenclature as well. Here are the most popular pork cuts and you can click on each one for more information https://www.porkbeinspired.com/cuts/ .

  2. Joanne — June 17, 2017 @ 9:35 am (#)

    This sounds amazing and hope to try for Father’s day tomorrow. I’m not a fan of garlic powder, can I use minced garlic or garlic paste?

    • Christine Pittman — June 20, 2017 @ 8:12 am (#)

      Minced garlic or paste might burn. I would just skip it entirely. Note that I don’t love garlic powder either and usually only use it in cases like these when I think that fresh garlic could burn and get bitter.

  3. Chris Swick — June 13, 2017 @ 9:16 am (#)

    I’m planning on roasting a couple pork butts for a grad party. I want to shred it for sandwiches. Do I just cook until I have an internal temp of 210? Any tips on keeping it warm after shredding? Crockpot? But I’m also worried about it drying out. Tips for avoiding that? Was planning on leaving the BBQ sauce on the side, is it better to mix it in? Thanks for the recipe and any input you might have.

    • Christine Pittman — June 20, 2017 @ 8:15 am (#)

      Chris, yes, 190F to 210F will be great if you cook it slowly to get it there. As to keeping it warm, it depends for how long. What I do is to get large disposable foil containers and put 1/8 inch of water on the bottom then top the water with parchment paper or plastic wrap. Top that with the shredded meat, cover and keep in a warm oven (250F). The water will keep things moist without touching the meat directly making it wet. Yes, you can keep the sauce separate. It will be moister if you mix it in though. Good luck!

  4. KYK — May 28, 2017 @ 5:36 pm (#)

    I made this today with an 8lb pork butt and it was -amazing- I ended up cooking it for about 6 hours b/c I was going to pulled pork, and it didn’t get quite up to 210 in that time, but it was in the 190’s and ended up being super soft. I just couldn’t take smelling it anymore, we were hungry! lol The pork closer to the bone definitely made it to fall apart temperature though. This will be the only way I ever make pork butt from now on, so thank you for the amazing and super detailed recipe!

  5. Lisa Romans — May 25, 2017 @ 4:05 pm (#)

    We read the comments where you wrote to cook the roast to an internal temp of 210 if desiring a roast where the meat would fall apart, like pulled pork. It didn’t fall apart, though. Does this mean it didn’t cook long enough? I have most of it in the fridge. Any thoughts or words of wisdom?

    • Christine Pittman — June 2, 2017 @ 1:46 pm (#)

      Lisa, While it’s still warm, try shredding it using two forks. That should do it.

  6. Sam K — May 6, 2017 @ 11:30 pm (#)

    are we covering with tinfolil or anything while it’s resting on the plate for the 30-40 minutes before we pop it back in at 475?

    • Christine Pittman — May 8, 2017 @ 8:23 am (#)

      Sam, no. It’s not necessary. You can though.

  7. Larry — April 30, 2017 @ 10:22 pm (#)

    It takes MUCH, MUCH longer than 40 min. per lb. Pretty good recipe, but we ate 2 hours later than planned.

  8. Greg Hankins — April 29, 2017 @ 9:28 am (#)

    I read all of (the many) positive comments following your post, and then fixed this pork roast for dinner last night. It was a hit – as juicy AND with the great crust you claimed. I did, however, cook my 5 pound bone-in butt from frozen and covered at 250 for 6 hours. Then I put it on a sheet pan and after resting it, blasted it in the hot oven. It wasn’t just tasty – it was also beautiful, and brought oohs and aahs from our friends when I brought it to the table. Thank you –

    • Christine Pittman — May 2, 2017 @ 8:27 am (#)

      Greg, That’s fantastic! Thanks for letting us know.

  9. Joy — April 23, 2017 @ 11:03 pm (#)

    Best pork roast I ever cooked. Thank you.

    • Christine Pittman — April 24, 2017 @ 10:45 am (#)

      Joy, You’re welcome. So happy you liked it!

  10. Tanya — April 19, 2017 @ 1:28 pm (#)

    Can u do this with a frozen pork shoulder? I am trying it with a bone in shoulder from a wild pig we processed last fall

    • Christine Pittman — April 21, 2017 @ 8:16 am (#)

      Tanya, You would need to defrost the pork first. It should work with pork shoulder though. Note that my only concern is that wild pig might be a lot leaner than store-bought pork. That would make the low and slow method not as ideal. It is still dark meat though so it could turn out quite moist.

  11. Winnie — April 12, 2017 @ 10:19 pm (#)

    Is a shank or butt fresh ham a good candidate for this recipe? Do you recommend bone in or boneless.

    • Christine Pittman — April 17, 2017 @ 11:50 am (#)

      Bone in and boneless both work. To clarify that I understand what you mean by fresh ham, you mean a large cut of meat that has not been cured or smoked or anything, but that is the same cut as a cured ham (with the long ham bone). If so, then yes, this will work. This method will not work with any previously cured or smoked or cooked hams.

  12. Lisa — April 11, 2017 @ 1:17 pm (#)

    We read the comments where you wrote to cook the roast to an internal temp of 210 if desiring a roast where the meat would fall apart, like pulled pork. It didn’t fall apart, though. Does this mean it didn’t cook long enough? I have most of it in the fridge. Any thoughts or words of wisdom?

  13. Sherri — April 5, 2017 @ 12:49 pm (#)

    Hi Christine, I would like to make this fabulous recipe for Easter this year. Two questions: 1) how many lbs do I need to serve 10-12 people. 2) In the picture, the pork roast looks like it is tied? Thank you.

    • Christine Pittman — April 10, 2017 @ 11:03 am (#)

      Sherri, I go with about 8 ounces (that’s half a pound) of uncooked, boneless pork per person, 12 ounces per person if it is bone-in. This depends a bit on what else you’ll be serving with it. Will you have a lot of side dishes? Also, it depends on if it is a sit down dinner or buffet. If it’s a buffet, I tend to put the roast at the end of the buffet (followed only by gravy) so that people have a bit less room on their plates and then take less of it. They can always go back for more! But I spend a lot of time making the side dishes and want to make sure that people do taste all of them and don’t fill up their plates with the roast. If you have several side dishes and do the dinner buffet style with the roast at the end of the line, 8 ounces per person is definitely enough, making it about a 6 pound boneless roast. If you’re like me and like to err on the side of having too much rather than not enough (and leftover roast pork is soooo good) then go with a 7 pound boneless roast just to be sure.

  14. Mike Bowers — April 4, 2017 @ 6:54 pm (#)

    Best. Pork. Ever. When I asked my wife to pick up a pork roast, I was thinking of a loin roast which I am very familiar with cooking. (Wrap it in bacon.) She showed up with a butt and I’ve never cooked one, though I have a friend with a rotisserie who does them all the time. I read this post carefully and did what it said. Wow this is good. It has the same delicious crust that my friend is able to get with his rotisserie! Served it with potatoes and carrots roasted in duck fat. I’ll be making nice sandwiches tomorrow, and pea soup after that… Thanks for the articulate post!

    • Christine Pittman — April 10, 2017 @ 11:04 am (#)

      Mike, You’re welcome and thank you so much for your kind words. I’m delighted that you liked it so much!

  15. Bill D — April 2, 2017 @ 10:43 am (#)

    I have a bone-in center cut pork roast. Will this recipe work well with it? It sounds like a really good recipe.
    Thank you.

    • Christine Pittman — April 3, 2017 @ 8:40 am (#)

      Bill, I think that’s probably a loin roast. If so, no, this method won’t work. You can do everything the same but cook it for about 15-20 minutes per pound until the internal temperature is between 145-155F. You don’t want to cook the loin as long or as well-done as we do the shoulder and butt roasts. A loin needs to be more at medium. After cooking it to that temperature, let it rest for 30-40 minutes and then do 10-15 minutes at very high heat to crisp up the outside.

  16. Roger Boncelet — March 26, 2017 @ 9:47 pm (#)

    The roast came out very well but after browning the outside for 15 minutes, it was stuck to the bottom of the cast iron Dutch Oven.

  17. S&M — March 26, 2017 @ 2:00 pm (#)

    Hi again. I’m the one that said someone should bottle this aroma and put into a candle. I have to admit this was the first time I’ve ever cooked a pork roast in the oven…I always crock-potted…no more! However, I did have one of those “my hubby turned the stove off because he thought I forgot moments,” but it still turned out wonderful! Hands down the best pork roast of my 20+ cooking years. I use another “my own creation” recipe for a beef roast in the crock pot using dry ranch dressing. All you do is coat a beef roast with a packet of dry ranch dressing (I purchase the large container of this stuff-cheaper and I use it a lot-and just use what I think it equivalent to a dry envelope) and put into crock pot without water…the fat in roast provides the liquid. It is an absolute wonderful creation. I think I may try it on the pork roast in the oven. I’m such a foodie! Can hardly wait to try just about anything that is comfort food for the soul!!!

    • Christine Pittman — March 26, 2017 @ 2:30 pm (#)

      I love the Ranch Dressing idea. Brilliant!

  18. Ryan Shak — March 26, 2017 @ 1:20 pm (#)

    …..lol… please excuse the words that doubled in my submission… ironic im mentioning typos with typos… sorry I couldn’t find a way to edit my comment to remove them. 

  19. Ryan Shak — March 26, 2017 @ 1:02 pm (#)

    Amazing recipe and pretty much way I have always done mine and agree the smell is amaaaazing. I add oregano and Italian seasoning to my pre roast seasonings and add some Worcestershire shire sauce to the broth. But there are a couple typos in the recipes it seems no one has noticed noticed that drive me nuts lol. In the full explanation above explaining time to check with thermometer it says to check after 25 min per pound then again every 5 min after, then directly below when restated in the example it states it correctly at every 25 min after that. The second I noticed was in the printable recipe version below the explanation it states to add an inch of liquid to roasting pan rather than the half inch above in explanation. Just mentioning as to not confuse people not critisize. Great recipe!

    • Christine Pittman — March 26, 2017 @ 2:54 pm (#)

      Ryan, thanks for the feedback. For the first typo, it’s not a typo. It says to check it after 25 minutes per pound and then every 5 minutes PER POUND after that. So if you have a 5 pound roast, you’re checking every 25 minutes (5 minutes times 5 pounds) after that. If you have a 4 pound roast, you’re checking every 20 minutes. As to the second typo, I have corrected it. Thank you. It’s really helpful, especially in this type of big post, to have readers who notice problems and let me know.

  20. S&M — March 25, 2017 @ 2:22 pm (#)

    I tell you this…SOMEONE SHOULD BOTTLE THIS SMELL AND PUT IT IN A CANDLE…OMG!!! The smell is so wonderful and inviting. Have this in the oven now. Didn’t have enough garlic powder, so using garlic salt in place of salt and added some onion powder. Will report back on results. Ah man, I’m getting hungry just thinking about it! 

  21. Carolyn Guide — March 24, 2017 @ 9:05 pm (#)

    Just finished our pork roast dinner, best pork roast I have ever made and I’m 65, followed your instructions to the letter and it came out perfectly will be making pork roasts more often.  Any suggestions for the leftovers??  Thanks again!!!

    • Christine Pittman — March 26, 2017 @ 2:55 pm (#)

      Carolyn, Thanks for letting me know! I love the leftovers on an open-face sandwhich smothered in gravy. Also great as carnitas in tacos (or any Mexican or Tex Mex creation). And in spaghetti sauce too!

  22. Linda — March 20, 2017 @ 5:57 pm (#)

    Am currently cooking a pork roast using your recipe. I’m wondering if it would work to throw some potatoes & carrots in with the roast or would that alter the outcome?

    • Christine Pittman — March 26, 2017 @ 3:10 pm (#)

      Linda, it works well, actually. Did you do it?

  23. Roger Boncelet — March 19, 2017 @ 2:02 pm (#)

    Should I use the Dutch Oven?

    • Christine Pittman — March 26, 2017 @ 3:11 pm (#)

      Roger, if your roast fits in a Dutch oven, you can use it. Roast the roast uncovered though. I use a roasting pan.

  24. Cheryl — March 15, 2017 @ 12:13 pm (#)

    Perfect but I left on all the fat. Thank you for an amazing recipe! The roast was tender with each bite.

    • Christine Pittman — March 15, 2017 @ 2:41 pm (#)

      Cheryl, I bet it was extra moist with the extra fat. So glad you liked it!

  25. Katie — March 12, 2017 @ 1:00 pm (#)

    Do you put the pork on a roasting rack in the pan, or lay it straight in the pan?

    • Christine Pittman — March 13, 2017 @ 12:38 pm (#)

      Katie, I put it straight in the pan.

  26. Tooly — March 11, 2017 @ 8:38 am (#)

    Made this roast and it really was delicious, but the directions were confusing regarding “break it up into pieces”? We did that but it certainly didn’t look like the photo – a nice, intact roast? Please clarify… thanks.

    • Christine Pittman — March 13, 2017 @ 12:40 pm (#)

      Tooly, I am sorry. I was referring to the cooked skin when I said break it into pieces. You take the skin/fat off of the roast. Then you put it onto a pan and roast the skin until crispy. ONce crisp, you break it into pieces. The roast is meant to stay intact. I’m going to rewrite that part of the recipe now so that nobody else gets confused.

  27. Saugep Sarah — March 7, 2017 @ 6:29 pm (#)

    Wondering how to convert this to “chili verde” style. Any ideas? Maybe the roast pork as your recipe describes (because it sounds awesome) and do the verde sauce in the slow cooker and once the meat is browned – shred/cut it into the slow cooker? Or should I try a chili verde specific recipe?

    • Christine Pittman — March 8, 2017 @ 11:33 am (#)

      I think that would work!

  28. colleen — March 4, 2017 @ 8:00 pm (#)

    This. was. perfect. Thank you!

    • Christine Pittman — March 8, 2017 @ 11:39 am (#)

      Yay! You’re welcome!

  29. Alex — March 4, 2017 @ 7:38 pm (#)

    Bought a pork roast yesterday and have never cooked one before. However love to try new things. Did a search on Pinterest after Google yielded nothing and found your recipe. Going to try it out for tomorrow night’s dinner with a little tweaking of the seasoning. Will let you know how it turns out.

  30. David Martin — March 1, 2017 @ 3:46 pm (#)

    I am just now trying your pork roast recipe for the first time.  I’m sure it will be very cool, but I’ve noticed a small anomaly that I thought I would send off before it slips my mind….

    You say at one point…”measure your salt, pepper, and garlic powder into a small bowl…”. 

    But nowhere do I find the AMOUNTS of those three listed.

    Am I going blind or is that, in fact, missing?

    Does it matter?

    Thank you.

    • Christine Pittman — March 3, 2017 @ 3:26 pm (#)

      David, The amounts were given in the body of the article (a sentence or two after the one you quoted) but then they were not given in the recipe found below the article. Thank you for noticing. I have fixed the issue.

  31. Wayne K — February 28, 2017 @ 2:40 pm (#)

    It doesn’t say whether to roast with a lid or not, please let me know at your convenience

    • Christine Pittman — March 3, 2017 @ 3:27 pm (#)

      Wayne, It says “uncovered” in the article and in the recipe. That means that you do not use a lid.

  32. Hatjuggler — February 28, 2017 @ 9:53 am (#)

    Do you have a recipe for a perfect pot roast? I searched the site but wasn’t able to find. I love this pork roast recipe so much I’d love to have your thoughts on cooking the perfect pot roast.

    • Christine Pittman — March 3, 2017 @ 3:30 pm (#)

      Ahhhh…great idea! I’m actually working on a pot roast and a traditional roast beef recipe right now. If you subscribe to the newsletter, you’ll be notified (you get one email a week letting you know what the recent recipes are). You can subscribe here.

  33. Colleen — February 26, 2017 @ 5:31 pm (#)

    Christine – our family makes a German dish that uses a pork butt for the meat. I need a lot of brown drippings and fond for this. I usually save drippings from other roasts, chops, etc. to add to the final product. I need the pork to be tender; but not shredded. Is there a temperature that I should be gearing towards? I have read 180-185; but some sites are saying that is for shredded. I usually roast at 350 degrees for a few hours until I think it’s done. By the way – we’re Irish and the only ones who make this, that I know of.

    • Christine Pittman — March 3, 2017 @ 3:33 pm (#)

      Colleen, 185 will be good. You can go even hotter though. The key to not end up with shredded meat is to use a really great sharp knife to slice it. I’m partial to an electric knife (listed in the post above).

  34. Larry M — February 9, 2017 @ 9:46 pm (#)

    Excellent instructions roast came out moist and tender. I believe the best I have ever had (Don’t tell my mother I said that.)

    • Christine Pittman — February 14, 2017 @ 8:34 am (#)

      Larry, I won’t tell her. But I am glad you liked it!

  35. Betty Lou fisher — February 6, 2017 @ 4:48 pm (#)

    The roast was delicious.  Three lb. roast took longer to reach 180 temp but it was nicely browned.   Gravy was perfect.  Great recipe.  Thank you!

    • Christine Pittman — February 14, 2017 @ 8:49 am (#)

      Betty Lou, You’re welcome. So happy you liked it!

  36. Bob — February 4, 2017 @ 2:31 pm (#)

    Well Christine, I use a Boston Butt, and other meat, to make Brunswick stew but did want to put one on the smoker today.  Just don’t feel like getting cold today.  So I put one in the over, uncovered,  at 300 deg. as you say and am planning to cook it until it’s like pull pork.  I might put it on the grill, wood fire, and char it for a crisp outside and brunt outside.  I’ll let you know how it comes out..

  37. Suzi — February 3, 2017 @ 7:07 pm (#)

    I made this with a 2.5 lb roast.  Irs PINK!!!  I cooked it for 2 hours, rested it & cooked it another 20 minutes.  I’m very sad!

    • Christine Pittman — February 14, 2017 @ 8:55 am (#)

      Suzi, I’m not sure what went wrong. If you took a 2.5 lb. roast out of the fridge for at least 30 minutes and then roasted it at 300F for 2 hours, it most definitely should have been cooked through.

  38. Wayne — February 1, 2017 @ 2:26 am (#)

    Fantastic. Made this today with a 4.5lb pork shoulder. Absolutely perfect recipe. With two voracious boys to feed and being the Man of the outdoor iron grill … this was a perfect indoor recipe. In fact, I’d go so far as to say this was the best pork recipe. Good news and bad news – not much left of 4.5 lbs for the boys lunch tomorrow ;)
    Thanks again for a real keeper. The unconventional approach is excellent for succulent meat. I added 4 tablespoons of BBQ sauce and about 1/4 cup of wine to the broth, brought a great rich dimension. Again, I have that problem with lunch tomorrow … Next time I’ll try molasses and whiskey … Thanks again

    • Christine Pittman — February 1, 2017 @ 8:13 am (#)

      Wayne, So happy you guys liked it so much. The wine and BBQ sauce additions sounds fantastic!

  39. Linda Sibilla — January 30, 2017 @ 9:48 am (#)

    Thank you! This is the best! Thank you for sharing.

  40. Nathan Schmidt — January 30, 2017 @ 12:53 am (#)

    This was so good! I added a teaspoon each of onion powder and ground ancho chili to the rub but otherwise followed the recipe exactly. My wife and I can’t wait to make sandwiches with the leftover meat. Thank you. 

  41. Jason — January 23, 2017 @ 6:02 pm (#)

    188 is to high for pork there is no need to cook it that high anymore. 155 is great pork will be nice and juicy. We no longer need to cook pork dry.

    • Christine Pittman — January 24, 2017 @ 8:18 am (#)

      Jason, I agree with you when you’re talking about a regular pork roast or doing a pork loin. However, if you go and read up on pork BBQ or making pulled pork or if you take a BBQ class they will tell you that to get that fall apart tender roast that you can shred with two forks, you need to start with a pork butt or shoulder and then cook it low and slow for hours until it is over 190F. You’ve probably seen BBQ places doing this where the roasts are wrapped in foil in the smoker and put there for hours, definitely reaching way about the 155F mark.

      Think of it as the difference between doing a Prime Rib Beef roast nice and rare versus doing a braised pot roast (e.g., chuck roast) which you would always cook for hours until it falls apart. That’s what we’re going for here.

      If you want, you can use this basic method for a pork loin or other cut and cook it to your desired internal temperature. Then let it rest and then blast it in the heat to get a crust. That works too.

  42. Joy — January 17, 2017 @ 12:29 pm (#)

    Just curious if/how this would work with a slow cooker? 

    • Christine Pittman — January 18, 2017 @ 11:09 am (#)

      Joy, I haven’t tried it. I’m guessing that you could probably do the slow-cooking part of the recipe in the slow cooker. Then let the roast rest and then put it in a very high oven for a short time at the end.

  43. Tee — January 15, 2017 @ 10:03 pm (#)

    Thanks to your wonderful recipe and directions, I served an absolutely delicious and very moist 9lb pork shoulder roast for dinner to-nite! I will be doing this method from now on! Everyone was amazed at the flavor and really enjoyed it! Clean plates all around=success!

    • Christine Pittman — January 17, 2017 @ 9:03 am (#)

      Tee, So happy to hear that. Thanks!

  44. Al Stafford — January 15, 2017 @ 4:06 pm (#)

    2 quick questions.

    Do you put the roast on a rack above the liquid or submerse the meat in it?
    Also do you cover the roast with foil during the resting period? Thanks

    • Christine Pittman — January 17, 2017 @ 9:04 am (#)

      Al, It’s not very much liquid so I just let the roast sit in it. But you can also use a rack. It’s not going to make a difference for this method.

  45. Jovetta Slater — January 13, 2017 @ 11:09 pm (#)

    I made this exactly like you suggested twice and it was awesome, flawless! My family raved about it and this time I tried the gravy too. BEST gravy Ive ever made! I just thought I was missing the “gravy gene” but this gave me hope..so many many thanks!

    • Christine Pittman — January 17, 2017 @ 9:07 am (#)

      Oh wow! Jovetta, I love hearing this. Thank you so much for telling me!

  46. Angie — January 13, 2017 @ 11:34 am (#)

    It turned out amazing! I didn’t cover it or baste it and everything worked out. I didn’t put it back in the oven at 475 because it looked crispy enough already. When picking it up it just fell apart. :) I want to try the recipe the way it’s intended, with the gravy, we’ve never made it that way and it sounds delicious. Thank you!

    • Christine Pittman — January 17, 2017 @ 9:10 am (#)

      Angie, Fantastic! Thanks for coming back to let me know. I’m so happy you guys liked it! And do try the gravy. It’s amazing!

  47. Jeff — January 13, 2017 @ 9:35 am (#)

    Hi Christine,
    This process sounded so crazy I decided to try it with two “overstuffed” pork chops (total of 2lbs). After cooking at 300 deg for about an hour then covering for another 15 minutes the chops came out absolutely beautiful – and the second high temperature cook at 475 deg was not needed. I dry roasted my vegetables in my cast iron skillet above the roast and used a roux gravy just like your recipe. I previously managed a restaurant so am very familiar with a roux which was our preferred thickening agent so we rarely used “starch” gravies. What a wonderful dinner! As a matter of fact while I am writing this I have 2 x 2.5lb pork roasts in the oven using this method. Your site is now in my favorites list and I look forward to the next recipe. Thanks, Jeff

    • Christine Pittman — January 13, 2017 @ 10:22 am (#)

      Jeff, Thank you so much! I’m happy your pork chops turned out. Now I definitely have to give that a try!

  48. Angie — January 12, 2017 @ 3:45 pm (#)

     Hello I am making a 4 pound bone in pork butt but I want it to be for pulled pork so I was reading the comments that the internal temperature should get to 210 for that.  It’s starting to look dried out I need to cover it with foil?  Or baste it? Thank you!

    • Christine Pittman — January 13, 2017 @ 10:25 am (#)

      Angie, you can cover it. Typically, even without covering, the outside ends of drier and crunchy while the inside is moist and juicy due to the low cooking temperature. How did it turn out?

  49. Connie — January 9, 2017 @ 3:41 pm (#)

    I used your recipe yesterday and I am thrilled with the results! We had a fabulous dinner of the most delicious roast pork with gravy (used your recipe for that too); mashed potatoes and steamed broccoli & carrots completed the meal. I thought that the best part was that it really is a very easy meal to make…until we used the leftovers to make lunch today . Hands down the best part has to be the unbelievable roast pork sandwiches the next day! Sliced thin, heated in the gravy, served on a crusty roll with a slice of provolone, and a pickle on the side – I felt like I was in a deli! Going to try the technique with a roast beef next if I can figure out what cut to use. Thanks for the great recipe!

    • Christine Pittman — January 10, 2017 @ 9:54 am (#)

      Connie, I’m delighted that it turned out so well for you and that you guys enjoyed it so much. Thanks for letting me know!

  50. Lisa — January 8, 2017 @ 1:30 pm (#)

    Christine,

    Fabulous recipe! We have always enjoyed bone-in pork loin roasts with sauerkraut and riced-potatoes for dinner. The problem, how to keep today’s lean pork juicy and tender. A bacon coverering to baste helps, but is still lacking. Enter your recipe and a few “mistakes”.

    Day one, sent DH to buy the pork loin. When he couldn’t find it, he asked the kid at the meat counter to help. Kid brings pork butt.  Getting ready to start dinner when I notice that the cut is not a pork loin. Three, frantically google how to cook said cut, decide your method looks great but don’t have enough hours and dinner today will be 🍕 

    Day two, followed your seasoning recipe exactly and calculated the time for  dinner. Then, 2 hours into roasting low and slow, DH (by now the D does not stand for Dear) wanders into the kitchen and tuns the oven off; since I “forgot”. Some cross words and 🍕for dinner again, I decided to finish roasting to 180, let it rest and then fridge for the night.

    Day three, brought back to room temp (~ 1 hour) and then re-heated to 180 (350 for ~ 45 minutes to 1 hour). Cranked the oven to 475 and 20 minutes later, the best pork we’ve eaten in I don’t know how long 💗

    Thank You!

    Lisa

    • Christine Pittman — January 9, 2017 @ 11:55 am (#)

      Lisa, lol. That’s hilarious. I can’t believe he turned the oven off. Delighted that you enjoyed your roast in the end. Thanks for letting me know!

  51. Sue — January 6, 2017 @ 11:13 pm (#)

    Hi Christine!  I’m not sure but I believe the internal temp was around 190…maybe I panicked too soon and should have let it go further?  Possible!  My husband loved it however…saying he was ‘shocked’ I made it!!  Lol!  The seasoning was spot on and that was all your recipe…it was more than edible so I’ll definitely try again!

  52. wilma — January 6, 2017 @ 2:05 pm (#)

    question:
    I would like to try this method for a pulled pork result. I have two 4lb boneless pork shoulders. Would the timing be for 4lbs +/- or 8lbs?

    • Christine Pittman — January 9, 2017 @ 11:57 am (#)

      Wilma, 4 lbs. Just make sure that each roast has space around it so that the air is circulating between and around them.

  53. Sue — January 5, 2017 @ 6:45 pm (#)

    Well…I followed directions but my pork still seemed very tough versus tender.  All was not lost however, I was able to add more stock, up the oven to 325, cover for about 2 hours and we had the juiciest pulled pork I’ve ever made!  😳  Ha!  I’m combing your recipe with my braising skills and making this again this weekend!  Thank you and Happy New Year!  🍾

    • Christine Pittman — January 6, 2017 @ 7:39 am (#)

      Sue, Do you know what the internal temperature of your roast was when it was still too tough? I find that it has to reach above 180F to be right, higher is even better.

  54. Michele — January 5, 2017 @ 12:39 pm (#)

    I just made this 2 nights ago, WOW! This is my go to for pork for ever. I only had a small roast, brought the time down to about 17 minutes per pound,while roasting, finished if off at 475 for 15 minutes . Perfection.

    • Christine Pittman — January 6, 2017 @ 7:41 am (#)

      Michele, Fantastic! Thanks for letting me know!

  55. Charles — January 4, 2017 @ 2:02 pm (#)

    I’m halfway through cooking (looking great so far) and I was wondering what is the purpose of sitting the roast. Also, should it sit on leftover liquid or should I move it to a dry, clean plate? Thanks

    • Christine Pittman — January 6, 2017 @ 7:48 am (#)

      Charles, There is actually some debate about this. But really, if you cut into a steak or roast right after it has been cooked, liquid comes out of it. If you wait a bit, the liquid stays inside and everything is juicier and tastier. There’s some great info here if you’re interested http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html As for this recipe, you rest it for a long time then do a last blast of heat to form the outer crust then cut into it immediately. THat last blast of heat isn’t enough to start the roast cooking again or to penetrate inside so you don’t end up with the liquid loss situation. I hope that helps.

  56. Lisa — January 3, 2017 @ 10:17 pm (#)

    Just made this tonight, and OMG!!! It was so delicious! This is my first pork butt roast, and I wanted something with simple spices that cooked in the oven so I was drawn to your recipe. I was VERY liberal with the salt, pepper, and garlic powder, and it made a crusty delicious coating. I actually was wanting to shred my pork and have it eat during the week, but I decided to try this first. I had a roast with a small bone that was almost 7 lbs, cooked it exactly as described above, but it didn’t take as long as I thought to reach 180 degrees. Definitely pay attention to your meat thermometers! My whole family thinks this is absolutely delectable, and I’m excited to add something new to my cooking repertoire! I saw the previous comment on cooking the roast until it reaches an internal temp of 210 degrees for shredding, so I would probably try that next. Thanks for sharing this awesome recipe.

    • Christine Pittman — January 6, 2017 @ 7:49 am (#)

      Lisa, thank so much for letting me know. I’m delighted that you all loved it so much!

  57. Skat79 — January 2, 2017 @ 6:13 pm (#)

    Hi, I would prefer to make a pork roast that turns out fall apart tender like my beef chuck roasts do when cooked low and slow in the oven. I do not want a pork roast that needs to be sliced. What would you recommend to be my best choice/cut of pork for this result? Thank you!

    • Christine Pittman — January 3, 2017 @ 8:32 am (#)

      Definitely go with a pork butt or pork shoulder. Cook it as directed, low and slow, until it reaches 210F. Then you can just go in and shred it with two forks, it will be that tender.

  58. C Woods — January 2, 2017 @ 12:16 am (#)

    Made this for my New Years meal and it came out amazing! I seasoned it with a Cajun rub and olive oil which gave it a little spice (overnight).  I baked it as suggested and was pleased with the results as this was my first time making a roast. I will definitely make again. 

    • Christine Pittman — January 3, 2017 @ 8:32 am (#)

      Fantastic! Thanks for letting us know. Happy New Years!

  59. natasha — January 1, 2017 @ 7:53 pm (#)

    Amazing !! Ive made boston butt roasts several times before and I thought they were good… until I made it this way ! It was crispy on the outside and tender/juicy on the inside. The dripping were good as is (skimming off the fat of course). My roast was 6.25 lb bone-in. I cooked it at 300 degrees for 4 hours. Temp reached 183 degrees at this point. I let it rest as suggested for 30 mins then 450 degrees for 15 mins. It was perfect!

    • Christine Pittman — January 3, 2017 @ 8:33 am (#)

      Natasha, That’s wonderful. I’m so happy you liked it!

  60. Bridget — January 1, 2017 @ 1:50 pm (#)

    I don’t know my cuts of meat. My roast says center cut. Will this work? Thanks

    • Christine Pittman — January 3, 2017 @ 8:37 am (#)

      Bridget, A center cut is a loin and will be too lean to cook in this way. The only difference though is the length of time you cook it for and the final temperature. You’ll cook it for about 20 minutes a pound or until the internal temperature is 160F. Then let it rest for 30 minutes and give it that final blast of high heat.

  61. Smokinggamecock — December 31, 2016 @ 6:47 pm (#)

    Going to try this tomorrow for New Years Dinner, sounds great. 
    Also just FYI when a Shoulder or Butt gets to 160 degrees or so
    And the temperature stays and will not go up. This is called 
    Plateau. Just wait it though. Leave the temperature alone. During this time the fat and collagen are breaking down which makes the meat more tender. 

    • Christine Pittman — January 3, 2017 @ 8:38 am (#)

      Thank you so much for the info. I’ve wondered about that! I hope it turned out for you. Happy New Year!

  62. Annelie Potgieter — December 27, 2016 @ 7:41 pm (#)

    We made this roast for a Boxing Day get together. It was deliciously juicy and so flavorful. I followed the recipe and the end result was fabulous!! Thanks so much for posting this!

    • Christine Pittman — December 28, 2016 @ 10:32 am (#)

      Annelie, That’s fantastic. You’re welcome and I’m delighted that it turned out for you!

  63. Janet — December 26, 2016 @ 5:01 am (#)

    Made this roast for Christmas, it was delicious. Followed this recipe exactly and it was perfect. Thank you so much. Will definitely be making this again. My Nephew always made  his on the grill, now he said he would be doing it this way from now on.

    • Christine Pittman — December 28, 2016 @ 10:30 am (#)

      Janet, Thank you for letting me know. I’m really delighted that you guys liked it so much.

  64. Orlando in Maryland — December 24, 2016 @ 2:43 pm (#)

    Christine, this recipe is on point. Had one guest tell me the gravy was an overkill, because the pork was so good that it seemed crazy to cover it with anything. Cooked the roast last night for an early Christmas dinner and was a little short on time, so I crossed my fingers and raised the temp to 325, the roast was at 180 degrees in about four and half hours (it was a 11 pounder), I took it out to rest, made my gravy and found no need to put it back in the oven for the last blast, the outside was already toasty and crunchy, Mom couldn’t stop picking at it. Only sad part is no leftovers, people just kept coming back for more (even the young kids). You made me look great. FYI, I used an injector to infuse the prok with a creole marinade before spicing up the outside per your recipe, definately a hit! Thank you and Merry Christmas.

    • Christine Pittman — December 28, 2016 @ 10:29 am (#)

      Thank you for the wonderful comment. I’m so happy that it turned out for you and that everyone liked it so much. I love the idea of the creole marinade injection. Great idea!

  65. clarita calleja — December 24, 2016 @ 1:18 am (#)

    Success! Juicy inside & perfect crust outside. Thanks a lot & happy holidays, Christine!

    • Christine Pittman — December 28, 2016 @ 10:27 am (#)

      Clarita, Woot! Happy holidays :-)

  66. Brett rhodes — December 23, 2016 @ 11:53 pm (#)

    did place the meat on a baking rack in the pan? Or just place it fat up in the bottom of the pan?

    • Christine Pittman — December 28, 2016 @ 10:26 am (#)

      Brett, I do it straight on the pan but you can use a rack if you have one.

  67. Jennifer LaPasota — December 18, 2016 @ 7:43 pm (#)

    I need to prepare enough pork loin for Christmas Eve dinner. I purchased 2 large, long pork loins trimmed them and cut them into 4 hunks of meat in order to be able to fit it all in my oven to cook. I bought 2 long disposable cooking trays and plan to put 2 per tray and hope to position the hunks far enough apart in the trays so the heat can circulate well enough to cook. Each hunk of meat is approximately 5 pounds. So do I cook this as if I am cooking 20 pounds of pork, so 30 mpp at 350 which would be like 10 hours of cooking? This seems excessive

    • Christine Pittman — December 19, 2016 @ 9:52 am (#)

      Jennifer, I would not use this exact method for pork loins. They’re too lean. You can’t cook them slowly up to 180F. They will be dry and terrible. Instead, you could use this method but cook the roasts to an internal temperature of 145F. You’re looking at about 15-20 minutes per pound. Use the weight of each individual roast, not of the total amount of meat. So it will be about 1 hour and 15 minutes – 1 hour and 40 minutes at 300F. Then let them rest and then blast it in high heat for a short time, as instructed in the recipe. I hope that helps.

    • Christine Pittman — December 19, 2016 @ 9:55 am (#)

      Oh, also, don’t trim the fat off of these roasts. The fat will add moisture to the lean cut of meat.

  68. Therese Libert — December 18, 2016 @ 11:36 am (#)

    When do you add the crunchy fat you made at the beginning?

    • Christine Pittman — December 19, 2016 @ 9:45 am (#)

      Therese, you can snack on it while the roast cooks or serve it alongside the roast when it’s ready.

  69. James L Vanderholm — December 17, 2016 @ 2:06 pm (#)

    I like to add golden yukon potatoes, carrots, onions and celert to roasts. Is there any reason to not do so with thos recipe? Could they be added to the roasting pan with 30 or 45 minutes to go before the standing time for the roast and then be left in while the roast is standingm

    • Christine Pittman — December 19, 2016 @ 9:45 am (#)

      James, Yes, that would work. Remember that the oven is at a low temperature so you might want to put them in for longer, depending on how much you put.

  70. Janyll — December 17, 2016 @ 3:17 am (#)

    I just want to post a bit of a warning. I had never made a pork shoulder roast before–there are only two of us, and I thought it would just be too much food. But I saw a 2-pound boneless pork shoulder in the market this week and thought it looked like the perfect size. (It was held together not by string, but by netting, if that means anything.) I followed this recipe to the letter, and ended up with a very dried out piece of meat. I don’t know if this cooking method is just unsuited to such a small roast, or if the mini-cut I bought was somehow leaner than a typical shoulder cut, but whatever the reason, it was awfully disappointing. I would like to try again with a bigger roast–maybe I’ll experiment on guests next time!

    • Christine Pittman — December 19, 2016 @ 9:44 am (#)

      Hi Janyll,
      Yes, I’m not sure what went wrong. A 2 lb. pork shoulder is a bit odd to see and you’re right that I’ve never tried this method with such a small roast.

  71. Lisa — December 15, 2016 @ 3:59 pm (#)

    Hi Christine, I seasoned it this morning and my daughter is cooking it as we speak. It’s been cooking for 3 hrs and 20 mins for a 8.8 lb pork bone in. It’s at 120′ might have to cook it a bit longer.. Thank you for the recipe !

    • Christine Pittman — December 16, 2016 @ 8:59 am (#)

      Lisa, Yes, it probably needs over 5 hours for that size. I hope it turned out well for you.

  72. Richard — December 13, 2016 @ 11:15 pm (#)

    I’m going to roast a 10-14 lb Boston butt for 18 people for a Christmas season dinner. Your recipe and the feedback you have received look great. Do you have any other suggestions for a piece of pork that large?

  73. Richard — December 13, 2016 @ 11:10 pm (#)

    I’m  going cooking a 10-14 lb pork butt roast for Christmas dinner for 18 people for a holiday dinner. Your resipe looks great and has some great feed back. Do you have any suggestions for a roast that large?

    • Christine Pittman — December 14, 2016 @ 1:02 pm (#)

      Richard, It’s going to be all about going low and slow for a long long time. The great thing is, you can let it rest for quite awhile (over an hour) if it’s that size. It will still be hot in the middle at that point and that final blast of heat at the end will warm things quite a bit. The great thing about that is that the timing is less crucial. You have an hour to play with there. Estimate a longer cooking time rather rather than less. And remember, this isn’t a case where you want the pork only just done. It’s going to be at a high temperature when it’s done, well about the safe mark for pork (which is 165F). But truly, anywhere between 175-200 will be good, around 180 is ideal. That flexibility makes your timing easier. Making sure that your gravy is hot when you serve the roast is a great idea. Even if the roast has cooled a bit, the hot gravy will make that not at all noticeable. Finally, I recommend getting an inexpensive electric carving knife for slicing. It makes quick work of it and you get nice slices. You might want to try getting one and then testing it out on a small roast for yourselves one night first. Here’s a basic one http://amzn.to/2gJqjeW

  74. Ashley — December 12, 2016 @ 10:50 am (#)

    Had to tell you that I have made this recipe 3 times now and it is just phenomenal! During the colder months, our market has the pork sirloin roasts on sale for $.49 – $.99/lb which is a steal and this is the only way to make it!! The roast always comes out super moist and flavorful. I like to add pinot grigio to the chicken broth in the pan, too. Excited to check out more of your recipes!!

    • Christine Pittman — December 14, 2016 @ 12:54 pm (#)

      Ashley, Thank you sooooo much for letting me know. And I love the pinot grigio idea. Brilliant. I’ll try it soon!

  75. Jill — December 11, 2016 @ 3:10 pm (#)

    Did this today – worked great. I was sceptical about cooking at 150°C – didn’t seem long enough or hot enough – but it was fine. I used one of the other commenter’s suggestions and put the pork roast on a trivet of carrots and onions. The pan was really easy to wash afterwards (no burnt on bits) and there was plenty of nice crispy bits of meat for everyone. I will definitely use this method again.

    • Christine Pittman — December 12, 2016 @ 6:25 am (#)

      Jill, So happy it turned out for you and that you liked it. Thanks for letting me know!

  76. Jackie — December 9, 2016 @ 1:36 pm (#)

    Looks like a lot more steps than I’m used to, but I guess if it comes out better than I’ve made it before, it’s worth it! Will definitely be sharing this recipe if it comes out good!

    • Christine Pittman — December 12, 2016 @ 6:18 am (#)

      Jackie, I hope you enjoyed it!

  77. Dave — December 7, 2016 @ 6:47 am (#)

    Thanks for this recipe. I tried it last night and it came out perfectly. The whole family loved it.

    • Christine Pittman — December 7, 2016 @ 10:48 am (#)

      Dave, That’s great news. Thanks for letting me know!

  78. Jennifer Chupyatov — December 4, 2016 @ 2:23 pm (#)

    This was absolutely the best pork roast I have ever cooked. It has always been dry and not very tasty. This was moist and absolutely delicious. Thank you so much for the recipe.

    • Christine Pittman — December 5, 2016 @ 9:18 am (#)

      Jennifer, Yay! So happy to help and delighted that it turned out so well for you. Thanks for letting me know!

  79. Dick Buchakey — December 3, 2016 @ 2:40 pm (#)

    The pork was so good I had to dip my balls in it.

  80. Jo — December 1, 2016 @ 7:47 pm (#)

    Following your directions, like Martha on Nov 7, my shoulder butt rst with bone-in would not rise above 168 degs.  It was 3 lbs and I kept roasting it for 3 hrs but it remained too pink and rare, pink juices flowing, so I upped the oven temp to 400 for 15 minutes then to 475 for another 15 minutes.  By then, the interior temp finally hit 185 and the meat was no longer pink.  Perhaps 165 is safe for eating but the pork just looks unpalatable.  No time to rest the roast, but it did look look and taste good.  Also, we must adhere to a very low sodium diet so used no salt but it wasnt missed, and the gravy was still very flavorful.

  81. LaVonne Slivocka — November 28, 2016 @ 9:47 am (#)

    I marinated my roast overnight, took it out of the refrigerator and let it set for one hour. I just put it into the oven, can’t wait to see the results. By reading all the good comments, I’m very hopeful.

    • Christine Pittman — November 28, 2016 @ 12:16 pm (#)

      LaVonne, I hope it turned out for you!

  82. Sal — November 25, 2016 @ 10:43 pm (#)

    Just made this tonight.  Very good.  Tweaked seasoning slightly.  Paprika with dry rub  Bay leaves in beef stock.  Turned out delicious  Had to stop myself from eating.  Thanks.

    • Christine Pittman — November 28, 2016 @ 12:16 pm (#)

      Sal, Thanks for letting us know. Glad you liked it!

  83. Juan — November 25, 2016 @ 11:50 am (#)

    Solid recipe Christine and thank you so much for sharing it. Mine was a bone in 9lb Pork Butt Roast and like your recipe says you really need to give it 40mins to an hour per pound if you really want to achieve fork tender fall apart and cooked through to perfection pork. I went to culinary school in Rome and although I have very good skills your recipe really helped me a lot this time in setting the oven temperature to 300^ and letting it be. A couple of tips I want to share with you and the people that reads this recipe is that my rule of thumb when you deal with these cuts is 1tbp of salt per pound, in my case this was a large 9lbs cut so one really have to be liberal with the seasoning in order to achieve a great tasting pork, I learned this from my Cuban aunt and it never fails. Just salt and pepper does it for me along with lots of aromatics like Rosemary plus lots of garlic. My trick is to season the meat one or even a couple of days before. The salt during this period of time helps tenderizing the meat and really helps you achieve an almost cured ham and fork tender consistency. What I also do is to create a bed or cradle like spot for the meat with the Rosemary, whole cloves of garlic and whole shallots or large pieces of red onions in the roasting pan, this trick helps you to lift the pork up while the drippings and juices stay in the bottom of the roasting pan and the garlic/shallots/onion won’t burn infusing the meat with all the aromatics and flavor. And you want to try those roasted pieces of shallots/onion and garlic afterwards believe me. Instead of broth to catch the drippings, it might sound crazy but for me a mix of Coca Cola and water does it, it provides a sweetness and a more brown/dark jus that it’s delicious as is after the whole roasting process is over or also you can whip up a beautiful dark gravy. I hope these tricks help you and the readers in your next roasting adventure. Again thank you so much Christine for sharing your recipe. Kind rgards to all from New Orleans, Juan.

    • Christine Pittman — November 28, 2016 @ 12:18 pm (#)

      Juan, These are great tips! I agree that a lot of seasoning, especially salt, is needed. I love the coca-cola idea. I’ve heard of people simmering hams in coke but never thought to use it for my roasts. I will definitely try it!

  84. Jennifer Newman — November 20, 2016 @ 11:11 am (#)

    Can I do this with a frozen pork shoulder, and if so what would be the changes in the recipe if there are any. I young and a new cook, and love trying new recipes!!

    • Christine Pittman — November 20, 2016 @ 3:31 pm (#)

      No, Jennifer. Defrost the pork shoulder first.

  85. EVE — November 20, 2016 @ 8:43 am (#)

    Hi Christine,
    I’m making this today. I seasoned the pork butt overnight in the refrigerator, should I let it get to room temperature (or leave it out for an hour or so) before cooking or is it OK to take from the refrigerator to the oven? I don’t want it to be tough & I want it to cook evenly. Help!!

    • Christine Pittman — November 20, 2016 @ 3:32 pm (#)

      Yes, take it out for a little while first.

  86. Michele — November 16, 2016 @ 10:17 am (#)

    I’m not a hundred percent but do I cover this when cooking?

    • Christine Pittman — November 18, 2016 @ 8:10 am (#)

      Michele, No, do not cover it.

  87. Zach — November 15, 2016 @ 12:19 pm (#)

    Hi Christine. I love this recipe but I have a time constraint. Could I roast the pork one day per the directions and then sear it the next day to serve it? I would of course bring it slowly back to temperature say in a 180 degree oven before blasting it.

    • Christine Pittman — November 15, 2016 @ 3:17 pm (#)

      Zach, I’ve never tried it but it seems like it would work. Yes, warm it slowly and then blast it with high heat. If you do it, please come back and let us know how it turned out.

  88. Maria Alvarez — November 10, 2016 @ 2:38 pm (#)

    I do have 2 10lbs pork shoulder that I want to roast for a big crowd. How long will it take to roast these two at the same time.

    • Christine Pittman — November 15, 2016 @ 10:25 am (#)

      Maria, You’ll need to roast them in separate roasting pans. It will take between 8-10 hours at a low temperature like 300F. You want them to get up to around 195F with an instant read thermometer.

  89. Martha — November 7, 2016 @ 4:29 pm (#)

    The temperature inside got only to 160 degrees.   I put the pork shoulder button back but the temperature did not go up .  So I cut it to make sure it was cook.  I have it now in the oven at 400 degrees and cut it into small pieces so it doesn’t look pink and raw. I just don’t know for how long should I baked it now. 

    • Christine Pittman — November 8, 2016 @ 6:27 am (#)

      Martha, Not sure what went wrong. 160F is safe to eat it at though. I hope it worked out.

  90. Nora — November 6, 2016 @ 4:46 pm (#)

    We cook this today , It was a big hit with the family . Thank You

  91. Nora — November 6, 2016 @ 4:44 pm (#)

    I made this today and it was a hit with my family. Will be making it again. We love your recipes. Thank You.

    • Christine Pittman — November 8, 2016 @ 6:23 am (#)

      Nora, Fantastic! Thanks for letting me know!

  92. Leroy — October 31, 2016 @ 5:33 pm (#)

    Do you think this recipe would work for a roast of lamb. Or venison?

    • Christine Pittman — November 8, 2016 @ 6:22 am (#)

      Leroy, I’m not sure. Lamb and venison tend to be much leaner and are probably not ideal for this kind of long slow cooking.

  93. Mike Verzola — October 26, 2016 @ 9:42 pm (#)

    Great recipe. Instead of chicken stock, I used beer (a German friend suggested this to me years ago), and I added some fresh rosemary from my garden to the salt/pepper/garlic mix. Wonderful flavors, tender, and juicy.

    • Christine Pittman — October 31, 2016 @ 10:09 am (#)

      Mike, Love the beer idea and so happy you liked the recipe!

  94. Susan — October 13, 2016 @ 3:17 pm (#)

    I noticed there were ties around the pork in the picture. Do I put ties around the pork? I’ve never made this before by the way…thank you

    • Christine Pittman — October 17, 2016 @ 8:21 am (#)

      Susan, the ties are not required. At my grocery store, sometimes they come tied and sometimes not. It doesn’t seem to matter.

  95. Fermy — October 10, 2016 @ 9:08 pm (#)

    Rocking awesome roast!  Just like my mom used to make!! Used beef stock rather than chicken and the gravy was fuller a darker. Best I’ve ever made

    • Christine Pittman — October 17, 2016 @ 8:25 am (#)

      Fermy, Yay! Thanks for letting me know. Love the beef stock tip!

  96. Mary — October 10, 2016 @ 7:37 pm (#)

    Hi Christine, I did follow your suggestions and it came out great, it was a big hit and everyone ask for the recipe, 1st time tried it and came out moist and simply delicious, will keep this recipe for sure! I’m sonorous I found your site and your wonderful recipe! Loveu! 

    • Christine Pittman — October 17, 2016 @ 8:26 am (#)

      Mary, Thanks for letting me know. Really glad you all liked it!

  97. Mary — October 9, 2016 @ 2:15 pm (#)

    Can I prepare this step a day before and put this back in the oven for 17 mins at 475F just before serving? Your insights is highly appreciated! 

    • Christine Pittman — October 10, 2016 @ 9:50 am (#)

      Mary, No. I don’t think that will heat it through enough. The only way I know to pre-do a roast is to do all of the instructions then let it cool completely. Refrigerate. Then slice it and arrange it on a large baking sheet. Sprinkle with drops of water. Cover it loosely with foil. Bake at 300F just until heated through, about 20-30 minutes.

  98. Teresa — October 8, 2016 @ 12:04 am (#)

    I made this recipe tonight, it was wonderful. Thank you for sharing.

    • Christine Pittman — October 10, 2016 @ 9:51 am (#)

      Teresa, Thank you for letting me know! I’m delighted that you liked it.

  99. Kate — October 7, 2016 @ 5:42 pm (#)

    I’ve recently become a pork taco addict…and thought I’d throw this trick out there too. I freeze the posk after cooking, in small batches (just me). When I’m ready for a taco, I put the meat in a hot skillet with a little butter…and “crisp” it up. Into a low carb tortilla, and add chopped onion and cilantro….le snort! :)

    • Christine Pittman — October 10, 2016 @ 9:51 am (#)

      Kate, That is a brilliant idea. Sounds delicious. Thanks for sharing!

  100. Nancy — October 4, 2016 @ 5:31 pm (#)

    Crap!!!! I covered mine it’s been in for 2hours at 300 covered!! What do I do?

    • Christine Pittman — October 10, 2016 @ 9:55 am (#)

      Nancy, I’m betting it was fine. How did it turn out?

  101. Linz — October 3, 2016 @ 9:36 pm (#)

    THANK YOU!!!! My husband said it was the best piece of meat I’ve ever made! (Married 9 years) 

    • Christine Pittman — October 10, 2016 @ 9:56 am (#)

      Linz, Wow! That’s amazing to hear. Thank you so much. I’m so happy you guys liked it.

  102. Sharon — September 24, 2016 @ 12:53 pm (#)

    Do you cover pork shoulder when roasting ?

    • Christine Pittman — September 27, 2016 @ 10:33 am (#)

      Sharon, No, don’t cover it.

  103. Mimi — September 21, 2016 @ 2:09 pm (#)

    I cook the pork roast for 40 minutes per lb. but the temperature only got to 165F. I’m putting it back into the oven to get the temp. up to 180F. Hope this doesn’t overcook the roast. Your thoughts?

    • Christine Pittman — September 22, 2016 @ 9:41 am (#)

      Mimi, you could have taken it out at 165F for sure. But having it slow cook for longer is fine. It should have turned out tender and juicy even with the extra time.

  104. Ashley — September 13, 2016 @ 9:55 am (#)

    Can I use this method for a bone in pork loin rib end roast?

    • Christine Pittman — September 16, 2016 @ 11:51 am (#)

      Ashley, No. It won’t work on a loin because it is too lean. For this kind of long slow-cooking method you really need a roast with some good marbling. Hmm…But I bet you could do the reverse-sear method still. I’d say cook the roast at 300F until it reaches 155F in the middle, probably about an hour. Let it rest for a good 20 minutes. Then crank the oven up to 500F and when it’s at temperature, put the roast in to brown for 10 minutes (watch it in case it browns faster). If it works, do come back and let us know, please.

  105. Londa Dee — September 12, 2016 @ 7:51 pm (#)

    My first time making a boneless pork butt, it turned out great!!! So tender and juicy..It was so simple and easy!

    • Christine Pittman — September 16, 2016 @ 11:52 am (#)

      Londa, So glad it worked well for you. That’s awesome!

  106. Diana — September 7, 2016 @ 5:47 pm (#)

    Does this leave the meat still red or pink? I can always adjust the cooking time to cook it to my preference but I’m not sure what this cooking time of 40 min/pound cooks it to.. I keep seeing rare and tender which to me means still bloody and that is a little too rare for me (sorry, I don’t like any pink in my meat, I prefer it completely dead 😜). I usually do my pork in the slow cooker and make pulled pork but the hubby isn’t a huge fan of pulled and prefers slices of a roast. the only pork I’ve done in the oven is tenderloin so… 

    • Christine Pittman — September 8, 2016 @ 6:31 am (#)

      Diana, I don’t think I ever use the word rare here. It is very tender and juicy but very much cooked. It’s tender because it’s been cooked slowly, just like pulled pork, yet you can slice it (Use a sharp non-serrated knife). I think your husband will like it.

  107. JACK MCINTOSH — August 29, 2016 @ 11:57 pm (#)

    I just tried your recipe this evening and I loved it! It was so tender and juicy. Thanks for the awesome pork roast recipe 🤗

    • Christine Pittman — August 30, 2016 @ 8:09 am (#)

      Jack, Thanks for letting me know. I’m delighted that you liked it so much!

  108. Rebecca — August 16, 2016 @ 10:18 pm (#)

    Sorry to be the Debbie-downer, but this did not work for me today. I used a pork butt and followed the instructions to a T. The meat was cooked to toughness, and was not remotely tender. It tasted like a badly overdone pork chop. The outside of the roast was beautifully crisped, but the inside was such a disappointment. I will go back to the slow cooker for tender pork roasts.

    • Christine Pittman — August 17, 2016 @ 8:58 am (#)

      Rebecca, I’m sorry it didn’t work for you. That’s so strange though. Slow cooking a pork butt at a low temperature with moisture in the pan should always get you a tender, falling apart almost, roast. I wonder what went wrong.

  109. Beth — August 14, 2016 @ 6:30 pm (#)

    The best pork recipe I’ve made in a long time. This is the only way I’ll roast pork from now on. Thank you! 

    • Christine Pittman — August 16, 2016 @ 9:06 am (#)

      Beth, That’s fantastic to hear. Thanks for letting me know!

  110. Joan McPherson Davis — July 31, 2016 @ 5:09 pm (#)

    Great recipe. I cooked a small pork roast today using the above receipe and it was delicious. My picky 9yr old loved it and he won’t eat meat usually. This the only method I will use to cook a roast after today. Thank you!❤
    .

    • Christine Pittman — August 1, 2016 @ 9:07 am (#)

      Joan, That’s fantastic. Thanks for letting me know!

  111. Kathleen — July 25, 2016 @ 12:57 am (#)

    This recipe sounds great….but I have a pork loin roast. Any recipe ideas for that? Thanks!

    • Christine Pittman — July 25, 2016 @ 12:44 pm (#)

      Kathleen, There’s a great pork loin recipe over on my other website http://thecookful.com/apple-cider-marinade/ You basically inject a cider vinegar marinade into the pork loin so that it gets flavored inside and out.

  112. Renee — July 24, 2016 @ 6:55 pm (#)

    OH MY,  just tried this method and my roast was so tender and “juicy”  loved it did some season tweetking but came out so so yummy.  Thank you

    • Christine Pittman — July 25, 2016 @ 12:41 pm (#)

      Renee, You’re welcome. So happy you liked it!

  113. Che — July 23, 2016 @ 12:00 pm (#)

    I so love your recipe! Fantastic! My husband loves it too! So yummy. I already saved your recipe for my next time cooking of this. Thank you for the recipe.

    • Christine Pittman — July 25, 2016 @ 12:42 pm (#)

      Che, So happy you guys liked it. Thanks for letting me know!

  114. Shirley Williams — July 21, 2016 @ 1:53 pm (#)

    I am getting ready to try this method but I have one question. At any time do you cover the roast/pan with a lid? thanks

    • Christine Pittman — July 22, 2016 @ 8:18 am (#)

      Shirley, No, do not cover the pan with a lid. I hope you enjoyed your roast :-)

  115. Kyle — July 16, 2016 @ 2:53 pm (#)

    Making this right now. Have about another 4 hours can’t wait smells so good!

  116. Jennifer Diggins — July 13, 2016 @ 6:58 pm (#)

    Just made today & just finished eating dinner – BEST pork roast EVER!  Thank you!!!

    • Christine Pittman — July 14, 2016 @ 1:46 pm (#)

      Fantastic! Thanks for letting me know, Jennifer!

  117. Seth — July 11, 2016 @ 7:18 pm (#)

    Very good I would say top ten roasts I’ve ever made. I tweaked a little as I like a Latin flare to my fare. No need to re oven though. The meat was tender juicy and delish. Good call lady!

    • Christine Pittman — July 12, 2016 @ 6:37 pm (#)

      Thanks, Seth!

  118. Nadya — June 5, 2016 @ 1:01 pm (#)

    I am so glad I came across your site this morning! I had 2 small chunks of pork shoulder roasts (2 lbs each) that I was trying to figure out what to do with. This recipe seamed pretty simple, so I decided to give it a try. I added some Rosemary and coriander to the spices, other than that I followed the recipe to a word. OMG! The roasts turned out perfect! Very juicy, with a crisp “skin” and it tasted great too. This recipe is definitely a keeper! Thank you for sharing! 

    • Christine Pittman — June 6, 2016 @ 10:46 am (#)

      Nadya, Fantastic! Thanks for letting me know!

  119. DJ — May 26, 2016 @ 8:29 pm (#)

    This is almost exactly how I’ve always prepared bone-in pork shoulder blade roast (I’m 60 so a LOT of times over about 40 years now).  It’s actually my family’s favorite cut of meat and, as a bonus, it’s usually the least expensive.  The only things I do differently are: a) I have always used a rack cuz I’m afraid I won’t notice when the liquid has gone dry and then the roast might be burning on the pan; and b) I have never put it back in the oven on high heat to crisp the fat (cuz the fat has always seemed crispy enough).  We love the fat at our house!  I’ve never quite understood why most people think you have to cover pork shoulder and sort of ‘steam’ it.  It’s such a fatty cut that open-roasting it is absolutely fine and, if you get a bone-in, it’s even MORE juicy and delicious!  Of course, if your goal is ‘pulled pork’, covering is probably best, but we like ours sliced, as you would a beef roast.  Anyway, I’m making a 7 lb pork shoulder roast tomorrow (paid $1.69 per lb….CHEAP!) and am going to try your techniques (since they make absolutely good sense!).  I come from a long line of excellent cooks, and am a very experienced cook myself, but I often look at recipes online just to get new ideas.  I love the way you write your instructions!  I’ve always believed that recipes should be written so that anyone who can read…can cook…and you definitely do that for people.  Looking forward to our pork dinner tomorrow!  I’ll be checking you out for more ideas going forward.

    • Christine Pittman — May 29, 2016 @ 6:24 am (#)

      DJ, Thank you so much for the feedback and kind words. Do let me know how it turns out for you!

  120. jd — April 30, 2016 @ 5:43 pm (#)

    do I cover it in foil when I’m cooking it to 180degrees?

    • Christine Pittman — May 2, 2016 @ 11:00 am (#)

      No. Just leave it open.

  121. J — April 14, 2016 @ 5:44 pm (#)

    Is the meat supossed to be on a rack in the roasting pan or directly in the juice.

    • J — April 14, 2016 @ 5:56 pm (#)

      Just found a comment from about 6 months ago that says you do not. Mine has been on a rack for 3 hours. Too late now! We’ll see…

    • Christine Pittman — April 28, 2016 @ 10:23 am (#)

      Sorry I missed your question. I don’t think it should have mattered much, rack or no rack, so long as you have broth in the bottom of the pan to prevent any drippings from burning. Because the roast is in the oven for so long, the drippings burning is possible. That’s one of the reasons why the broth is used in this recipe. Do let me know if it turned out for you.

  122. Lili — March 27, 2016 @ 9:18 pm (#)

    There is no way I will ever make a pork roast any other way from now on! I made this 6.5 pound bone-in shoulder butt and it turned out perfect! And I added some chopped yellow onion and carrots then made gravy from the broth. Amazing! Thank you so much, you made my first pork roast venture a perfect try first time around! Happy Easter!

    • Christine Pittman — April 7, 2016 @ 1:16 pm (#)

      Lili, Thank you for letting me know. You made my day. I’m delighted it turned out so well for you!

  123. Thelma — March 18, 2016 @ 11:21 pm (#)

    I am questioning internal temp of 180? Seems too high; please verify. I prepared it tonight and it’s heavenly! Thank you.

    • Christine Pittman — April 7, 2016 @ 1:19 pm (#)

      Hi Thelma, 180 is higher than pork needs to be cooked. It only needs to get up to 160. However, for this recipe, what you’re going for is the kind of super-tender pork you get in BBQ, or think of a slow briase where everything is really fully cooked and almost falling apart. For that, you want to slow roast it to a higher temperature.

  124. Barb Awtrey — February 15, 2016 @ 8:20 am (#)

    What a perfect way to roast pork! This way you can get it prepared ahead of time and get the gravy made up too. The gravy was fabulous. I rubbed my roast early in the day with a mixture of salt, freshly ground black pepper, granulated garlic, cayenne, ground nutmeg and allspice. Lovely!!!! I do my rib roast the same way – brilliant!

    • Christine Pittman — February 18, 2016 @ 2:57 pm (#)

      Hi Barb,
      Thanks for the feedback. I’m really delighted that you like it!

  125. Andi — February 14, 2016 @ 8:43 pm (#)

    Soooooooo good. Very simple and the ingredients are pantry staples. The rule of 40 minutes peer pound was right on. I cooked a 2.5 pounder and it was very tender and tasty.

    I did throw some garlic clove bits in the broth at the bottom of the pan and mashed them up in the gravy.

    • Christine Pittman — February 18, 2016 @ 2:57 pm (#)

      Andi, Love the garlic clove tip. Thank you!!

  126. Jenni — December 11, 2015 @ 11:22 pm (#)

    Do you think I could slow roast it on Sunday and do the warming up/browning/make fat crunchy on Monday night right before we eat it? Thanks!

    • Christine Pittman — December 18, 2015 @ 3:16 pm (#)

      Hi Jenni,
      I’m not positive it would work and I think you would need to do one extra step. You see, the browning step isn’t long enough to really heat the roast through. You’d have to get it warmed up a bit again. How long would depend on the size of the roast. For the roast in this recipe, I would say 45 minutes at 300 would probably heat it through pretty well. I hesitate to say that you could use the microwave. But you could certainly try. Then crank the heat up high and brown it. If you do it, let me know how it turns out!

  127. Jessica — November 30, 2015 @ 1:29 pm (#)

    Great recipe! I am going to making this soon. I have a question though, normally when I do roasts I put carrots and/or potatoes in the pan to cook with the roast. This cannot be done with this method?

    • Christine Pittman — December 1, 2015 @ 9:22 am (#)

      Hi Jessica,
      If you’re planning to puree the carrots and potatoes into the gravy, then yes, you could add them as a base for the roast to sit on. If you actually want the veggies as a side dish, I fear they would be mushy after that long long cooking time. I typically do not cook side dish vegetables in the same roasting pan as my roast because I want as much of the juices and drippings from the roast to go into my gravy, not soak into the vegetables. If you want to see how I make gravy and maximize the juices, head over here: https://www.cookthestory.com/2015/11/10/how-to-make-gravy/ . My best roasted potatoes (made in a pan separate from the roast) are here: https://www.cookthestory.com/2015/11/23/how-to-make-perfect-roasted-potatoes/ I’m not positive but I bet your could add raw sliced carrots. Try adding them when you put the potatoes into the hot oil (don’t pre-boil the carrots). Let me know how it all turns out!

  128. Kate — November 18, 2015 @ 3:46 pm (#)

    One question how do you make the gravy?

  129. Kate — November 18, 2015 @ 3:43 pm (#)

    In the oven now! I am so excited!

  130. Elyse — November 17, 2015 @ 10:32 am (#)

    Can’t wait to try this out!! Silly question is a roasting rack necessary? Or just the roasting pan? 

    • Christine Pittman — November 19, 2015 @ 11:57 am (#)

      Elyse,
      The wisdom of the cooks of the world says that you should use a rack. But I never ever do. I sometimes put some whole peeled carrots and whole stalks of celery in the pan and rest the roast on that. Then I puree the cooked pork-juice-infused vegetables into the gravy. Usually I just put the roast straight into the pan though.

  131. Debra Kaopuiki — October 18, 2015 @ 6:49 am (#)

    Hi Christine,

    This roast looks absolutely delicious! And your directions are easy to follow! I will definitely try this one. I consider myself a pretty decent cook but when it comes to roasts and especially prime ribs I get lost and am always disappointed in the results. Thank you so much for sharing this great recipe !!!!

    • Christine Pittman — November 16, 2015 @ 12:59 pm (#)

      Debra, Thanks for the comment. I know what you mean, actually. Roasts are expensive and take time and we expect them to be so delicious. It’s disappointing when they don’t turn out. This method works so very well. I’m actually working on something similar for roast chicken now. Stay tuned! It’s going to be pretty amazing!

  132. Katie — October 8, 2015 @ 12:39 pm (#)

    trying this today! Looks awesome. This might be a silly question but when I cook the roast should it be covered?

    • Christine Pittman — November 16, 2015 @ 1:18 pm (#)

      Hi Katie, So sorry for the delayed reply. I somehow missed your comment. No, don’t cover the roast. You want it to brown. Hope it turned out for you!

  133. Katheryn Peschell — October 3, 2015 @ 8:17 pm (#)

    So looks absolutely delicious, will definitely try it.  So did you say  I would do the same with a prime rib or beef roast?  Is there any kind of beef roast that you would not do this with?
    Thank you,

    • Christine Pittman — October 4, 2015 @ 2:38 pm (#)

      Hi Katheryn,
      Yes, prime rib. There’s a link to the method for Prime rib up at the very top of the post. I have never tried this with any other cut of beef but I bet it would work with any cut that is meant for roasting (not with pot roast cuts). You cook it low and slow until it gets to the internal temperature that you want. Then let it rest for a good half an hour. Then blast it at high heat until nice and darkened on the outside. Carve and eat immediately. Thanks for the comment and question!

  134. QL& — January 26, 2015 @ 11:40 am (#)

    I’m going to try this. Will report back. Thank you.

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