How to Roast Pork Perfectly

This method for roast pork gets you meat that’s juicy and tender on the inside but with a nice brown crust on the outside. It works perfectly every time!

My favorite way to roast prime rib uses the reverse sear method from Serious To do the reverse sear, you cook the roast at a low temperature in the oven until it gets to the temperature you like. Then you let it rest for awhile. Then you put it into a really hot oven to get a nice brown crust.

It might seem counter-intuitive if you’re used to searing your roast before cooking it. But I promise, it works amazingly well. So well that I’ve applied it to pork roast with the most amazing and perfect results. This is the only way that I roast pork now. The reverse sear is also my new favorite way to cook steaks. I’m pretty excited about it all!

Raw, seasoned pork roast in a pan.

So, today I’m showing you how to apply this same reverse-sear technique to roasting 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 Roast Pork Using The Reverse Sear

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.

If you have a pork loin instead of a butt or shoulder, go here for instructions for roasting it perfectly.

Getting Your Pork Roast Ready For Roasting

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 some paper towel and then break it into pieces. Try hard not to eat it all yourself.

3) In a small bowl mix together 1 teaspoon salt, 1 and 1/2 teaspoons of pepper, and 1 and 1/2 teaspoons of garlic powder. That’s the right amount for a 5 lb. roast. If your roast is bigger or smaller, adjust the amounts accordingly. Sprinkle the seasoning mixture all over your roast.

Cooking The Pork Roast On Low Heat

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.

How Long Do You Roast The Pork For?

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.

Tip: Use an instant read thermometer 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). Be sure 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.

Let The Pork Roast Rest

7) When the roast 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.

You’re probably wondering if the roast is going to get cold during this long rest. It actually stays warm inside for a long time though. Also, you’re going to be putting the roast back into the oven for a bit and that will reheat it. Finally, it’s my general opinion that once you carve a roast, those slices tend to cool down pretty quickly no matter what you’ve done. The key is to have a lot of really hot gravy to pour over it all. That makes it all warm and delicious!

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

It’s Time For The REVERSE SEAR!

8) Preheat the oven to 475°F.

9) Put the roast onto a clean baking sheet, or rinse out the roasting pan it was previously in and use that. 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.

10) Carve immediately and serve. Don’t rest it when you take it out. It already rested earlier. Just get carving and eating!

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.

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.

Have a great day!

Christine :-)


How to Roast Pork Perfectly

  • Author: Christine Pittman
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6-12 servings
  • Category: Entrée
  • Method: Roast
  • Cuisine: American


This is a method for how to roast pork butt and pork shoulder so that it is juicy and tender on the inside and has a gorgeous brown crust on the outside. It works perfectly every time! If you have a pork loin instead, get instructions for cooking it over here.


  • 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


  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.
  4. Put the roast in a large roasting pan, fat-side-up. You do not need to use a rack in the pan.
  5. Add about half an inch of low or no-sodium chicken broth to the bottom of the pan. Put it into the oven, uncovered.
  6. Cook for 40 minutes per pound or until an instant read thermometer reaches 180F. This may seem high for pork but your goal is really tender, slow-cooked pork, almost like the texture of pulled pork.
  7. If at any point most of the broth has evaporated, add more. Add enough to cover any brownings on the side of the pan from where the previous broth evaporated away. This will dissolve those brownings and flavor your gravy.
  8. 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. 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.
  9. Preheat the oven to 475F.
  10. Once the roast has rested, and 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.
  11. 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.

Frequently Asked Questions

I answer a lot of questions in the comment section at the bottom so do read those, but here’s a summary of the most frequently asked questions.

Can I roast 2 (or more) roasts side by side and how does this affect the cooking time?

As long as the roasts are not touching and there is room for air to circulate between them, the roasting time does not need to be adjusted. Weigh each roast on its own and determine how long it will take. The cooking times for each roast will be independent of the other roast there.

How do I make gravy for this roast?

Here is my tutorial for making gravy. This recipe uses the liquid from the roasting pan. If you want to make the gravy ahead of time, you totally can. Use this recipe for making gravy without drippings. Then, if you want to, you can add some of the liquid from the roasting pan while the roast is resting.

Can I brine the pork roast before cooking it?

Yes, you can use a brine or a marinade. I honestly don’t think it’s needed for the tender juicy cuts used here though(the butt and shoulder). It’s more beneficial when doing a leaner cut like a loin or tenderloin. If you do brine the roast, you won’t be able to use the liquids that drip out of it during roasting. They’ll be too salty. You’ll need to use the Gravy without Drippings recipe.

Can I put potatoes or other root vegetables in the roasting pan with my roast pork?

Yes. But then skip adding the liquid to the pan. You want the vegetables to roast, not boil. Arrange potatoes or other root vegetables around the roast in a single layer for the last hour of cooking. While the roast rests, you can put the veggies in a low oven to keep them warm, or you can let them keep roasting at a higher temperature to get a crust on them. Note that you won’t get any drippings for gravy since the vegetables will soak up all the fat and juices from the roast. That’s not a bad thing at all. Just go ahead and do the Gravy without Drippings mentioned above.

Can I make the roast ahead of time?

YES! My parents’ restaurants used to do a lot of catering when I was a teenager, and so I did a lot of catering alongside them. What we used to do for turkeys is exactly what you should do for this roast pork if you have a crowd coming over. A day ahead, roast the pork. Follow the instructions above and roast it slowly at 300°F, then let it rest, then do the reverse sear, but then let it rest again. Let it rest until it’s cooled down quite a bit. Then refrigerate it whole until chilled. This makes it really easy to get nice even slices because slicing it cold there are less juices flowing and everything holds together better.

Use an inexpensive electric knife, if you have one, to get nice thin slices. A carving knife works too just not as well and it gets tiring if you’re doing a lot of slicing.

Arrange the slices in a single slightly overlapping layer on a large sheet pan. 40 minutes before you’re serving dinner, dribble water or chicken stock over the pork slices. You want about 1 drop of water for every 3-4 slices. Very little water, really. But the water is going to heat and steam and keep the roast juicy. Next, cover the sheet pan with foil and then put it into the oven at 300°F until just heated through, about 25-30 minutes. Serve.

If you want to keep several trays of meat warm while serving, you can do that. Heat the trays all together in the oven at 300°F for 30 minutes. Then drop the heat down to 200°F so that you’re just keeping them warm and not at risk of them actually cooking or starting to dry out.

How to store roast pork

I like to carve the entire roast and store it in the fridge in slices. The slices are easier to grab to use than having to haul out the whole roast and cut it every time. Put the slices in a sealed container. They’ll keep for 3-4 days in the fridge. Or you can put them in a freezer bag and freeze them for a month.

What do I do with the leftovers from the roast pork?

Once you have the leftovers, you can do all kinds of things with them. You can use them anywhere you’d use cooked chicken. Put them on a salad or in a sandwich or wrap. They’re great on a bun with BBQ sauce, like pulled pork sort of. You can mix them with any pasta sauce and serve with pasta. It’s great chopped up and put with rice, like Chinese fried rice, or even white rice with peas and pork. The possibilities are endless!

Video by Leigh Olson. Article, photos and recipe by Christine Pittman.

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 2020.
How to Roast Pork Perfectly

526 responses to “How to Roast Pork Perfectly”

  1. Jan says:

    This is the most delicious pork recipe I have EVER made. Thank you so much! The only adjustment I made was to reduce the salt and pepper slightly to my own taste. The results are fabulous and will forever be a family favorite!

  2. DJ MacIver says:

    The roast I made with this recipe was awesome.  The meat was so juicy and tender, it didn’t need the gravy I made. My husband, my guest and I were swooning over how delicious it was.  I’m definitely going to make this recipe again. 

  3. Sharon says:

    Is it possible to cook this in a roasting bag? If so can you give me direct instructions? Please my first time cooking a pork butt roast.

    • Christine Pittman says:

      I’ve never used a roasting bag, so I’m actually not sure, Sharon. If you try, please report back and let us know how it went!

  4. CG says:

    Hi. If planning to cook this for pulled pork, would you recommend still cooking at 300 up until 190-210 degrees initially, then rest before putting back into oven at 475 or should the initial cook still be only to 180?

    • Christine Pittman says:

      For pulled pork I’d take it to at least 195, then rest it for 20-30 minutes. If shredding it, you don’t have to do the final high heat. I do like those crispy bits that can be in amongst shredded pork, but they’re not required, CG.
      We also have a pulled pork recipe here – – if you’d like to check out that version. Enjoy!

  5. Susan Edel says:

    I don’t normally write recipe reviews, but have to add to this one. We bought an 8# and a 9# roast to make a meal for our local homeless shelter, which feeds about 30 people/day. Yesterday we roasted the first roast and allowed it to chill in the fridge overnight; the 2nd roast is in the oven. My husband just finished slicing the chilled roast and we each tried a small bite. WOW!! This is the best pork roast ever and it was cold, not hot. It is the only way I am ever going to make a large pork roast. It was super easy and I’m looking forward to roasting one for us to eat.

  6. Gary E Mintier says:

    I am making this today. Have an 8.86 bone in pork butt. At 300 degrees it was getting done much faster than 40 minutes a lb. Using oven probe that came with GE wall oven and have used it many other times. Since it needs to be timed for when company arrives, I had to reduce the cooking temperature so that the internal 180 would be closer to the time for Sunday lunch. I am going to do the sear after 45 minutes of resting. I hope that is not too long resting. Hs anyone else had trouble with the rost reaching 180 degrees too soon?

    • Christine Pittman says:

      It’s fine to let it rest for up to an hour, Gary. In the article we do mention it can be helpful to check on the recipe after 25 mins x the number of lbs of your roast, in case it cooks quicker like yours did. Hope it turned out perfect for you and your guests!

  7. Renata Varnadore says:

    I see that you have it wrapped with rope/twine, do we have to do that if it didn’t come like that at the store?

    • Christine Pittman says:

      Renata, no, you don’t have to wrap it in rope/twine first. Sometimes the roasts at my store are wrapped like that and sometimes they aren’t. If they are, I leave the twine in place and roast it. If they’re not, then I just go with it unwrapped.

  8. Perfect, juicy, crunchy outside and delicious. Also roasted the extra fatty bits and everyone enjoyed those as well! The gravy recipe listed also turned out perfectly. 5 stars! Definitely reccomend! Will never cook a pork shoulder another way! (I added a bit of Mrs Dash and ground mustard to my seasonings and it was perfect! )

  9. 😍🎉🎊🥳😁🤩😃😄😁🥳🎊🎉😍🤩😆😃


  10. Ceri says:

    Wow! Amazing roast pork, actually really easy but really effective. The best roast pork I’ve had and the gravy was the cherry on the top!

  11. Melanie says:

    My life is forever changed, I will never try any other technique!! This came out amazing!! The crispy fat, that also was amazing….. Oh my goodness. Thanks for the great instructions!

  12. Joey says:

    I put a 2 pound roast in the oven 2.5 hours ago and it still hasn’t reached 180 degrees, I increased the oven temp to 325 an hour ago and have now bumped it up to 350. The roast was at room temp for 1 hours. Anyone else had this issue with the cooking time?

    • Christine Pittman says:

      I’m honestly not sure what to tell you. A 2 pound roast of any kind should be done after 2.5 hours at 300°F. It’s possible that your roast is an anomaly. Or, maybe, your oven’s temperature is off. That can happen. It’s usually only off by a little bit, a few degrees. If yours was off by 25°F though, that would be enough to really affect things with this recipe. You might want to try getting an oven thermometer and see if that’s what’s up. It could help with a lot of your cooking. Oven thermometers are fairly inexpensive and are super easy to use. You just set it inside of your oven and then take a look at the temperature reading on it when you’re cooking to see if it matches what you’ve set your oven to. Here’s one for under $7 on amazon They sell them at my grocery store for less so you could also check there. Hope this helps!

  13. Gina S Harsh says:

    I can’t wait to try this! I have a pork “sirloin” roast in my freezer. Which directions do I use for it? Pork loin? Pork tenderloin?

  14. Berry Willett says:

    very good easy to follow, I normally cook on outdoor smoker. This was very simple to follow

  15. Lisa Creuzer says:

    Perfect. Gravy perfect. Thank you!

  16. KARLEN says:

    LOVE this method. I’ve always done the reverse. Never again. This is the BEST! You just need to have faith and trust and follow the directions.

  17. Craig Brown says:

    Our family loved the Roast. We followed the cooking instructions and the results were outstanding. I dry brined the roast by rubbing 1/2 tsp of Kosher salt / pound and letting it sit for ~ 24 hours. We like spicy foods and used our typical smoking rub (no salt) in place of the herb rub.

    I was skeptical of the no cook roux, but the gravy was very good and a nice addition to the meal.

  18. Jennifer says:

    I made this tonight and have to tell you, it’s one of the BEST dinners I’ve ever made. It was absolutely TREMENDOUS.  Thank you so much for posting. This one is a keeper! 

  19. Daryl says:

    I will never make a pork roast any other way, perfect. And the gravy, I have never seen such clear instructions, the rue was perfect. I have been told I am on gravy duty forever moo,

  20. Fran says:

    I am going to try this tomorrow for dinner for family. Every year I cook a pork roast with sauerkraut. I am cooking a pork shoulder roast 4.69 # I love to cook the sauerkraut in with the roast to give the sauerkraut flavor of the roast. When would you suggest that I put in the sauerkraut cause it does have it’s own juice? Also I read some recipes that call for covering the roast rather than uncover..what makes the difference? Cook time?
    Thank you

  21. Eileen Demain says:

    Spectacular recipe! Spectacular results. The gravy is pure genius. Did not change a thing, would not change a thing and cannot wait to make this again!

  22. John says:

    I made this on a recent Sunday with a 1/2 pork butt that weighed just under 5 lbs.   Followed the recipes exactly as written (made the gravy too).  Roast slow, rest, then sear is new to me. I can only say the results were terrific. Foolproof way to cook this cut of pork and the results are delicious.  The gravy recipe is a great master recipe.  Will be making this a few times a year. Thanks so much. 

  23. Renee Hultgren says:

    I am making this today to take to a friend who is homebound because he just had back surgery. What is the best way to make it so that I can take it to him and it will stlil be juicy. He lives about 20 minutes from me. I will be cooking the roast with vegtables, so had thought about just doing the whole recipe (both heating times) then putting foil over the pan and taking it to him. But I’m not sure if i let it rest after it’s been in the 475 degree oven if it will dry out on the way over there. I want to leave it in the pan with the vegatables for them so it looks nice. Any thoughts or suggestions you have would be very helpful and greatly appreciated. Thanks so much.

    • Christine Pittman says:

      That’s so nice of you, Renee! You could take it over there covered in foil after fully cooking it, and take over some delicious gravy too if you’re worried about it drying out a little. Another option would be to drive it over during the 30-40 minute rest time and then finish it in the oven at their house when you get there. Then they are able to enjoy it hot from the oven!

  24. Tammy Samsel says:

    This was delicious. I only had a 1 1/2 lb roast so I cooked it at 300 for 1hr and 15 mins. My thermometer isn’t working and I was afraid that it would be under cooked. When it was done cooking for the the second time and I cut into it there was no pink so I felt that it was cooked well enough. When I tasted it I thought it had to be under cooked because I never had pork so tender and juicy! My pork roasts are usually dry and need gravy or BBQ sauce in order to swallow. This is how pork is supposed to taste.:)
    Great recipe, so glad I found it. Thanks

  25. Dustin says:

    Delicious, easy to make, and you’re right – addictive!!😍

  26. Meghann S says:

    This was excellent. I’ve made about a billion pork shoulders in my life, but this simple process was a revelation! I made it with roasted baby potatoes, carrots and onions, and I made the gravy as suggested, but added a slug of vinegar and a tiny bit of apple cider. Served with homemade rolls. My 12 year old son gobbled up most of the crispy pork rinds (a wonderful addition) before we sat down to eat:). So satisfying! We are all looking forward to leftovers, too. Thanks a million for this awesome recipe! 

  27. the pork came out prefect plus i had some port wine left over from thankgiving and the gravy came out as wonderfull as the pork i invited a friend uver to enjoy the meal she rather sleep her mistake but willalways use this recipe

  28. Auntie Lynnie says:

    Question – and I can’t wait to try this recipe BTW, I have a 7.5lb pork shoulder/butt roast (boneless) with not much fat, if any, on top. Should I layer it with fat/suet before roasting? Thank you so very much! I cannot wait to throw this in the oven!!!

    • Christine Pittman says:

      I don’t think you need to, Lynnie, but you absolutely can. I’ve done it both ways, and not noticed a huge difference.

  29. Annie T Neroda says:

    I made this for a family get together today. I used a 5 lb. boneless pork shoulder and seasoned it with a homemade pork rub from the Garland’s Lodge cookbook. I had to let it rest an hour and a half before the final crisping at 475 degrees, because it takes an hour to drive over to my brother’s house. I did the final step at his house — and that didn’t hurt anything. First, my brother said it was the best pork roast he ever tasted — then he corrected himself and said it was the best meal he had ever eaten. I served it with scalloped potatoes and Jonathan applesauce. I completely skipped the gravy, and nobody missed it — it really didn’t need any because it came out so moist. I’ll never do a pork roast any other way.

  30. Marian says:

    I used this recipe and the reverse sear technique — which I’d never heard of before –as a jumping off point to make the best pork roast I’ve ever done in my life. I wanted to slice my roast, so I set the oven temperature to 250 and took it out when the internal temp was 145. A two and one half pound roast took almost four hours. I also added two tsp. of brown sugar to the rub. OMG. It was perfectly crispy outside, tender and juicy inside, sliced like butter. Delicious and easy. I will make this over and over. Thank you! 

  31. Lynda Cook says:

    I followed your recipe, and this was the best roast pork I have had in a long time, I like to buy the shoulder because more fat, but hubby doesn’t like pulled pork, and then I came across this recipe and just had to give it a try, well it was a hit and hubby loved it! I loved how I was able to slice it thinly with out it falling apart or shredding and the flavour was great! thanks for sharing such an awesome recipe

  32. Jackie N says:

    This was phenomenal. I’ve never made a pork roast before, so I tried to follow your recipe for the roast and the gravy to a T. It was perfect, and I can’t wait to make it again!

  33. Jackie says:

    Where is the video for this recipe.

    • Christine Pittman says:

      I’m looking into why it may not be showing up for you, Jackie. For me, it’s currently appearing higher up in the post than where it is mentioned or in a popup along the side. If you’ve got an ad-blocker, maybe try disabling that and reloading?

  34. Sarah says:

    Omg thank you, its so bloody hard to find a cook it at this temp for this long per pound. Like I already got my seasoning and sauce and don’t care about that i just need to know how to actually cook the damn thing. So thank you

  35. Julia says:

    Do you cook the roast with skin on or remove it first?

  36. Anne says:

    Can the roast sit on the pan or does it require a rack?

  37. Sharon G Hetherington says:

    Hello! I am your new biggest fan ever! I have roasted pork butt many times before. This time I followed your recipe exactly and man-oh-man was that delicious roast and gravy! I have always made gravy using your method but on the stove. I had my doubts but it turned out the perfect texture and taste. This recipe is my new go-to. If anyone thinks a pork butt is for pulled pork or Cuban pork only, they are missing out. It’s just as good for Sunday dinner as roast beef…maybe better! I’m excited about looking through your other recipes now.

    • Christine Pittman says:

      Thank you so much, Sharon! Thrilled to hear it’s your new to-go and hope some of our other recipes make the regular rotation too. :)

  38. Tami Bowman says:

    Made this last night for Easter – roast was very dry.  I have terrible luck with pork roast, was hoping this would be the key.  Now I have a lot of dry meat to fingers out how to make leftovers out of, as no one had seconds last night.  Instead. There were no sides left.

  39. Cindy says:

    I will never make gravy any other way again! And I’m already praised for my gravy! I forgot to taste it at the beginning but it came out perfectly! No longer using cornstarch and constantly adjusting for thickness and flavour!
    And the roast was perfect as well! Thank you!

  40. Kathi says:

    I followed this recipe to a tee and it came out perfect! Thank you for a new family favorite! The gravy was delicious and I enjoyed reading your helpful tips. Thank you!

  41. Rory says:

    Would it ruin the gravy if I throw some potatoes in the roasting liquid ( and the roast) ?

    • Christine Pittman says:

      What we suggest if you want to add potatoes to the roast is to skip adding the liquid to the pan. You want the vegetables to roast, not boil. Arrange potatoes or other root vegetables around the roast in a single layer for the last hour of cooking. While the roast rests, you can put the veggies in a low oven to keep them warm, or you can let them keep roasting at a higher temperature to get a crust on them. Note that you won’t get any drippings for gravy since the vegetables will soak up all the fat and juices from the roast. That’s not a bad thing at all. Just go ahead and do the Gravy without Drippings found here – Hope that helps, Rory!

  42. Aimee Martin says:

    Made this a few weeks ago and it was amazing! My husband said this is how he wants roast from now on. :-) My question… how would the temps/times change if I do beef chuck roasts instead?

    • Christine Pittman says:

      Aimee, I cook beef chuck roasts like a pot roast rather than like a dry roast. You can see my basic pot roast recipe that uses beef chuck here And there’s one for the Instant Pot here Having said that, there is liquid in the pork roast recipe, and it does roast slowly to a nice high temperature. I’m wondering if it could work for the chuck roast. I think that if you followed the pork roast recipe exactly using a 2.5 lb. chuck roast and cooked it for 2 hours at 300F, then let it rest and then put it under the high heat, you’d get a really nice roast. But I haven’t tried it. If you give it a try, please let me know!

  43. Denise says:

    Made this pork today with a 9.18 pork shoulder @300 degrees at exactly 6 hours was at internal temperature of 176 degrees. Was perfect!!!

  44. Bonnie Sheen says:

    I made this for our family Thanksgiving and everyone considered it a total winner. – taste-wise. I considered it a winner because it was so easy to prepare, especially with your excellent instructions. Since then, my two sisters have also each made it, with rave reviews. Apparently, this is going to be one of the “most requested” meals from here on out for us. Observation: Be sure and make plenty of gravy to go along with mashed potatoes. Guess what!!! I’m making it again this weekend for our Christmas/New Year’s gathering!

  45. Mary Gardner says:

    We really enjoy pork roast and I will be trying this recipe next time I make it. Thanks for sharing your recipe.

  46. Deborah Butler says:

    Can’t wait to try

  47. Julie Bollmann says:

    This is the best melt in your mouth pork roast. I’ll be using this technique from now on. 

    Do you know if it works with a prime rib roast?

    Thank you

  48. AuntySuzany says:

    yum can’t wait to try

  49. Cindy says:

    This and the gravy-AMAZING!!!

  50. LizL says:

    Worked brilliantly! Best result ever!!!

  51. Deborah Waddell says:

    Mouth watering, can’t wait to try this.

  52. Susan P. says:

    My MIL cuts slits in a pork shoulder and stuffs garlic cloves in the holes before roasting. Your recipe looks good!

  53. Sandy says:

    This sounds and looks delicious. Will have to give it a try after Thanksgiving.

  54. Debbie Yoder says:

    One of our favorite meats to roast! Love the idea of the crust on the outside,and the spices! Yum,Im going to do this!

  55. Linda Kennedy says:

    I cannot wait to try this method! It sounds so good! Thank you for sharing this!

  56. Thomas Gibson says:

    I am looking forward to trying this out for an upcoming Christmas dinner function at my work. Thank you.

  57. Jennifer Phillips says:

    Love the replies on how great this turns out, the next time we have pork I am doing this. It is too close to turkey day today though so will bookmark and try it soon.

  58. Angelica says:

    I’ve never seen a prettier pork roast! I normally just throw mine in the instant pot, which results in a tender meat and a lot of flavor but I’m all about the gorgeous crust that actually roasting gets you. I just picked up some pork on sale at Costco, I’m going to give your yummy method a try when I cook it up! Thank you for your detailed instructions!

  59. Cheryl says:

    You make it sound so easy! I’ll have to try this.

  60. Calvin says:

    Haven’t attempted this before, sounds great. Thanks for the guide.

  61. Karens says:

    OMG!! Simply Amazing!! The spices were on point and when I say those were the juiciest pork chops I have ever had! OMG!!

  62. Sarah says:

    I am going to do this recipe tomorrow for my family. Is it baked without a cover on the pan? Thanks!

  63. Glenna says:

    Really great recipe. The pork roast was crispy outside and moist inside. I didn’t have any broth so I made it without and it still came out fine. Next time I’ll check first to make sure I have all the ingredients. My roast was a 5 lb bone in. The pan gravy is great too. Hubby of 42 years says it’s a keeper all right. Thanks for sharing.

  64. The dozens of popup ads and commercials made it near impossible to read, I am going to look someplace else for a recipe.

  65. Dana Bowley says:

    I’m a 72-year-old single male and my grocery store had a 99-cent-a-pound sale on shoulder butt roasts, so I got a 6-pounder. I was intrigued by this recipe above all others because of the juicy inside, crispy outside promise. Followed the recipe almost explicitly (used beef broth rather than chicken, and used a seasoning mix because I discovered I was out of garlic powder). I have never had a piece of pork turn out so juicy — juice was running as I cut it. Second night I fried some of it and it was still incredibly juicy. Think the long rest between first and second cooking is a key to success.
    Unfortunately, I guess, this roast did not have a lot of exterior fat, although I was able to cut off enough excess to make a small serving of cracklin’s (really good), so the outside was only crispy in spots but I had to stop because internal temp was already running 190 and didn’t want it to dry out.
    Also used the gravy recipe and that made an excellent brown gravy, although I would advise to be sure and watch the saltiness. Mine came out a little too salty even though I used unsalted butter and added unsalted beef broth. Probably excess fat.
    Overall thrilled with the outcome and would recommend this recipe for a simple, tasty pork roast.

  66. liza says:

    Omg i love this! I had a 5 pound, bone-in pork shoulder, skin on. It turned out so perfect. The skin was crisp, the meat was tender. I inserted alot of garlic pieces inside the meat and salted peppered, garlic powder. It is so tasty. I added carrots, onions, more garlic, small round potatoes, chicken broth in the bottom. It made a beautiful gravy, the potatoes added starch to the gravy so it was thick. Thank you for posting it!

  67. Carol Casey says:

    My husband and I are huge Pork fans and I have tried all kinds of pork recipes. This is the Best Pork Recipe I have ever tried.  Followed the directions to the tee and it was very flavorful and juicy. And left overs make great pork sandwiches.

  68. Paulcette says:

    I find it sad that so many have said their roast came out raw but one lady had a 1.4 pound roast and cook it only 40 minutes it should have been 60 and none of them that said there whilst was raw mentioned using a thermometer. uinta sized it over and over but I don’t know why they didn’t use it there’s no reason for the roast to be rare. Of course unless you want it to be! And I don’t like my pork roast rare. This recipe sounds great and I’ll be trying it tonight I cook roast quite often both beef and pork. I just found a fabulist recipe for pork ribs and they’re cooked slow at 290 for several hours and they were delish. I have to go back and look for your gravy recipe I didn’t see it on this site. Thanks for sharing sounds good and ladies please use your thermometer and cook at the right amount of time and temperature. Oh yes, and men, you should follow the recipe to its simple.

  69. Monica says:

    I made this pork roast today and it was incredible.  My roast was about 9 pounds and I used two cans of chicken broth, and added a third can when the roast was about an hour away from being done.  I cooked it to a 160 degree internal temperature, followed by a 40 minute rest time, and then back into a 475 degree oven for 15 minutes.  It came out PERFECT!  The gravy was phenomenal and I was able to make quite a bit with all of the juice left in the pan.  The roast was tender without shredding, and had the best flavor of any pork roast I have ever made.  So glad I found your recipe! I know I will be making it again. 

  70. Chrissy says:

    I made a 4.5 lb bone in shoulder with this recipe yesterday and it was delicious. I spiced my shoulder, wrapped it in Saran Wrap and let it sit overnight in the fridge. I also took it out 5 hours before I cooked it for it to really come up to temp. Will definitely make this again in the future. Thanks for sharing this method!

  71. Regina Worth says:

    I have a pork shoulder roast sitting in the refrigerator right now and so want to do your recipe. My roast is 9 pounds and as much as I would love to make it for Easter, I fear I won’t have enough time because I will be going to Easter services in the morning and don’t want to leave the oven on. By the calculations you’ve given, I would need 6 hours of cooking time. If I cooked it for 2 hours, could I turn the oven off for an hour to an hour and a half and then turn it back on when I get home? Would that dry things out too much? I hate the idea of leaving a roast cooking in the oven when I am not home and am trying to figure out what to do short of doing it the day before as I have seen you suggest.

  72. MAGA says:

    180 degrees? That’s way to hot. 160 is the highest you want to go. At 180, the roast will be dry.

  73. Daily4ever says:

    I have a 2 pound loin roast.. would I just half these cooking times to achieve same result?


  74. John says:

    Hi Christine,

    Would the pork roast come out any more tender if we roasted it in a covered pan or covered dutch during the initial roasting at 300°?

    • Christine Pittman says:

      John, I think it would be slightly more tender but probably not by much. That might reduce cooking time though, which could be helpful.

  75. Kara says:

    I’ve made this 3 times, it’s been absolutely perfect every time. I add more herbs/spices to my rub, according to our taste.  For those who are trying to make this purely based on time, it can vary widely from roast to roast, even if they weigh the same.  I don’t know why (Fat content? Time outside the fridge? Bone/boneless?  So many reasons).  I highly recommend an oven proof leave-in meat thermometer, embedded into the thickest part (but importantly not touching the bone).  This way you won’t be surprised by an under done or over done hunk of pork!  And you won’t have to open the oven over and over again, diminishing it’s efficiency.

    There are many that are expensive, but even this low cost one will work (it just won’t work after about 25 uses, in my experience).

  76. Taylor says:

    This really is one of the best recipes for pork roast. The meat is tender but holds together well, and it is so, so juicy. I added smoked paprika and some sage to the seasoning and it is very yummy! This will be my go-to recipe from now on. 

  77. This is my first and probably LAST time cooking pork roast. I am new to cooking, but it seemed like I could handle it, so I purchased the roast and got excited for Sunday dinner. I tried cooking 40 minutes per pound – my roast is only 3 lbs. I let it sit at room temp for 30 minutes. I cooked for 2 hours at 300 degrees – it is bloody and pink in the middle. I rested it for 30 minutes while I made gravy. Then I put it in 475 degree oven for over 20 minutes. It is red and bloody. It looks disgusting – I will probably throw it in the trash and just eat my potatoes and green beans. Sad. Waste of my time and money.

  78. sharon says:

    I have made this twice. The first time, it was perfect and cooked at the 40 minutes per pound rate. Today, I made it again and it took MUCH longer to cook. I attribute it to the starting temp. I had it out on the counter for almost an hour before starting, but it’s winter and a little cold in my house. Next time, I will leave it out longer OR put it in a place where it can warm gently for awhile before starting the cooking process. It was excellent both times I’ve made it, but it is a little tricky to predict the time it will be finished cooking……not so great when you have a deadline. The gravy was also excellent. Definite recommend.

  79. Lori says:

    I have an eight pound bone-in pork shoulder, is it safe to assume I can roast it @40 mins per pound at 300 degrees as well? Look forward to your response. Thank you.

  80. Glenna says:

    Made this per the recipe and all of it was great, the pork and the gravy both. Husband said I can make this any time. I put sweet potatoes on to bake seperately with the roast. I made the recipe My Nana’s Famous Green Beans from pinterest too. I also added sliced mushrooms to the pan when it was time to roast at the higher temperature, they browned up nicely. All in all quite a nice meal and to honor mardi gras I bought a couple of slices of king cake from our favorite cajun restaurant, Cypress Grill here in Austin, TX. Thank you for sharing this fabulous recipe.

  81. Kathy Meyer says:

    I did turn up my oven to 325 degrees because I had a 7 pound roast, but the roast came out very tender and juicy. I did as the recipe said to begin with room temp, cooked for 3 hours, then let rest for 40 minutes, and then roasted hot until it was nice and crispy. Delicious with great flavor and texture. Thanks for the great recipe.

  82. Natalie says:

    I want to add potatoes and carrots to my roast. When is the time to do this? I’d like to cook them with the roast.

    • Christine Pittman says:

      It depends a bit on the size of the potatoes and carrots and the amount you use, and the size of your roasting pan. If you’re using a larger roasting pan so that the potatoes and carrots can be spread out around the roast, then put them in for the final 60 minutes of cooking time (prior to the high heat cooking). I haven’t tried this but I would consider letting them rest with the roast after that and then putting them in high heat too. It just might crisp them up!

  83. Jenn says:

    Took FOREVER to cook.  Like twice as long as you suggested.  I’m hoping it tastes as good as people say because I’m currently making dinner number two because this wasn’t done even close to on time for dinner tonight.  LOL 

  84. Anne says:

    I thought your gravy recipe was great.  The pork roast did not come out right.  I only had a 1.4 lb. pork roast.  But I followed the directions, bringing it out after 40 minutes and letting it rest.  Then I turned oven up to 475 and cooked for 13 minutes.  It was almost raw inside so I put it back in a couple more times totally another 20 minutes.  It was still too raw, so we sliced it up and browned it in a skillet.  Maybe with such a small roast the 40 min per pound doesn’t work?

  85. Ellen Peterson says:

    I just put a 4 pound roast in the oven using your method. I’m really looking forward to the results. I just found your site this morning as I was going back-and-forth about oven vs slow cooker. I have done both with great results, but sometimes I just want that crusty crispy goodness! Thanks too for the perfect gravy recipe. Gravy is something i’ve been hit or miss with over the years. Thank you again, and your website is probably the most helpful of any I’ve come across.

    • Christine Pittman says:

      Ellen, Thank you so much for the kind compliment. I really appreciate that. I love working on this site and it means a lot to me when someone notices. I hope you enjoyed the roast!

  86. Robert Bennett says:

    I take issue with your comment ” if there is a heavy fat layer trim it so it is as thin as possible” Fat is wjat flavors meat. The fat layer makes the most beautiful cracklins which on their own are beautiful. I understand reverse searing and that it is all the rage. I have tried front searing and reverse searing both with beautiful results , but no need to het rid of the fat. Pork fat is beautiful.

    • Christine Pittman says:

      Robert, I don’t get rid of the fat. I cook it separately on a pan so that it gets extra crispy. I find that with this slow cooking method, the fat doesn’t crisp up as well on the roast, and then with the high heat it can end up burning. By trimming off the fat and making the cracklins separately, you don’t have this problem.

  87. Absolutely fantastic.  I’m on my second time making this and using our own pork.  Good enough for “company”. :) thanks for sharing. 

  88. Joseph F Alogna says:

    By far the best pork anything I have ate in my 53 short years of life. WOW. Also followed the gravy recipe. 5 stars

  89. David J says:

    This is truly one of the best pork roasts I have ever made our had!  The gravy recipe looked great too, but I didn’t have anything to accompany it with so I didn’t make it.  This is how I will make pork roast from now on, without a doubt. 

    Thank you for posting! Please ignore the haters who can’t follow directions or have no cooking common sense.  I found you by a search but I am looking forward to looking at the rest of your site.  Thanks again

  90. Shari says:

    Thanks for a great recipe.  Tried this method last night and my roast was tender, moist and delicious!  I’m also impressed that you have continued to answer questions and comments and offer advice on recipe questions for several years since this recipe was first posted.  That is dedication and a true kindness and a lot of hard work!  Kudos to you!

  91. Amy Torres says:

    Thank you for sharing this recipe! I made this for Christmas supper and it was a big hit! I served it w/ homemade cranberry sauce on the side. My son and husband loved it.

  92. Liam says:

    Thank you for this! Just made the best pork roast (or any roast) I ever have, and I owe it to your simple, easy-to-follow recipe. Seriously, you hit the mid-30’s single dad market perfectly. Especially popular was the linked recipe to make gravy while the roast rested.

  93. Alyson says:

    This is hands down THE best method/recipe for roast pork I have come across. And it works every time, it’s foolproof! I’ve made this at least a half a dozen times and I’m starting to get requests to make it for family functions. It is my go-to company or crowd recipe. In addition to just devouring it by the slice, we also love to shred it and use it in tacos.
    Thanks for sharing this, it is SO good!

    • Christine Pittman says:

      Alyson, Thank you so much for your comment. You’ve made my day! I’m really happy that you and your friends and family like it so much. Have a wonderful holiday season!

  94. Hi Christine,
    I used your recipe for cooking a roast pork , but have some questions I’d love for you to help me with.
    Used 3 pound shoulder, bone in.
    Marinated with oil, vinegar and soysauce.
    Cooked 300* for 2 hours, thinking 40 minutes per pound. Cooked with the marinade and some chicken stock.
    At two hours it was 170*, but I thought it was done. And it was done. But a little dry.
    But, what could I have done to make it fall off the bone done without drying it out?
    And, the gravy was to die for!
    Thank you for any help. – Judith B.

    • Christine Pittman says:

      Judith, I’m not sure. A 3 pound shoulder at 300F for 2 hours shouldn’t be dry. Did you let it rest? Was there broth in the pan while you cooked it? Weirdly, maybe you should have cooked it longer. For pulled pork they slow cook the roast to as high as 195F or even 210F. Either that, or less time, pulling it out at 160F.

  95. Pamela says:

    This was my first time cooking a butt roast. I followed your recipe exactly and the roast turned out perfectly. My husband, my son and my son”s girlfriend absolutely devoured it! We will have carnitas for tomorrow dinner with the leftovers. I will definitely cook this again! Thanks for sharing your recipe. ; )

    • Christine Pittman says:

      Pamela, So happy that you all liked it so much. Thanks for letting me know, and i hope the carnitas were amazing!!!

  96. Deb says:

    All I can say is WOW, the roast was fabulous. I was really apprehensive because this is not the type of cooking I normally do and I figured something would go inexplicably wrong. Like a recent tough as shoe leather beef roast.  But I was pleasantly surprised. The roast looked and tasted just like I wanted.  I used your gravy recipe too since I haven’t had much consistentcy with that. It was great as well though I added mushrooms. Thanks for all you do. I’ll be checking out more of your recipes. And thanks fo going the extra mile and providing lots of details. 

    • Christine Pittman says:

      Deb, thank you for the wonderful comment. That’s very kind of you. I love what I do and it’s nice when others let me know that they like it too. So happy you liked the recipe. Thanks for letting me know!

  97. Ronald Martin says:

    Your method is the best method for making a roast that is crisp on the outside, succulent and tender on the inside! I’m a hero at home when I use this process on a pork roast!. And the gravy made from the drippings of the first pan!…..makes the meal almost decadent!! Thank you for sharing!

    • Christine Pittman says:

      Ronald, Your comment has made my day. It means so much to me that you’ve tried my recipes multiple times and go back to them. Thanks for letting me know and have a great day!

  98. Ken Ogle says:

    Cooking times: I think you will find that the cooking time in some lower temperature cooking methods will very only a small amount regardless of the weight of the piece of meat. We cooked a 2.8# boneless shoulder last week and it took 4 hours. This weekend we cooked a 6# shoulder with the same setup and it took 4:15 (for 180 internal temp). I no longer use minutes/# when cooking roasts of different sizes and generally use 185 (Rib Roast) to 300F temperatures followed by a rest then 425F Browning. The addition of the stock in the pan makes for a better gravy but I would suggest to remove the liquid after 2 hours (which will have quite a bit of fat) and reserve for the gravey adding more warm stock for the remainder of the cooking time. Great recipe for a pork roast!

    • Christine Pittman says:

      Thanks for all the tips, Ken! It’s true that cooking times can be iffy due to size and shape of the roast and other factors as well.

  99. J Ducote says:

    This sounds amazing! I will try it. I’m Cajun so I like to stuff the roast the night before. Cut slits and stuff with a mix of chopped garlic, green onions, salt and cayenne. I’ll add cayenne to the seasoning rub also.  Thanks for sharing this method.

    • Christine Pittman says:

      Great idea about making the slits and filling them with tasty ingredients. My mom used to do that when I was growing up. I’d forgotten about it!

  100. Sandra says:

    Just got a new Gas range..have made this roast many times!! Perfect each time!! However..had regular oven..this one for roasting has convection on it..Never used convection before…is there a difference in temperature or time??? Thanks!

    • Christine Pittman says:

      Sandra, I’m not sure. I don’t have a convection oven. I think you should try doing it as you’ve done before but monitor the temperature more closely.

  101. mary says:

    Delicious. Just what I was looking for. Thank you

  102. Anita says:

    I am going to try this method next time I make a pork roast, it sounds amazing. I would like to make it with a glaze and baste it several times during roasting. Would that work just as well?

    • Christine Pittman says:

      Anita, Yes that should work. But be careful if the glaze has a lot of sugar. It might burn in the last stage when the oven temperature is really high.

  103. Tim says:

    First time and perfection. Thanks again for sharing!

  104. Deanna Johnsen says:

    I’m not big on salty pork, so I used the rub my dad taught me. I use garlic powder, pepper, onion powder, rosemary and sage. LOTS OF SAGE. I also surround the roast with fresh chopped garlic, red potatoes, chopped onion and chopped carrots. DELICIOUS!!

  105. Doris says:

    Awesome awesome awesome. Also I am a pretty good cook but for some reason I can’t make gravy. Used your gravy recipe, my husband was very happy!!! Thanks so much!

  106. Kara says:


    Thank you for sharing this recipe!!! I followed your steps exactly. This is the BEST pork roast I have ever prepared. The meat is sooo succulent. I look forward to other recipes from this site.


  107. ceedee says:

    I’m confused by the video posted versus the recipe instructions.   The oven temps are different.  I put in a 3 lb boneless shoulder (granted I have no thermometer) so I’m hoping 2 plus hours will suffice at about 325.   Midway between the two temps listed.  I”ll let you know.

    • Christine Pittman says:

      Ceedee, I’m so sorry. This typo in the videos was noticed earlier and I had it fixed. Not sure how the old video is still there. I’m re-fixing the problem. Thanks for letting me know! (Note that the times and temperature in the blog post are the correct ones. It is the video that is incorrect).

  108. Mark Williams says:

    I cook large meals as part of my job. This is one of my most requested lunches now. I can do 24 roast at a time and they’re amazing. I cook the day before and chill over night so I can slice on a commercial meat slicer. Then I add a little more chicken broth and reheat slowly. Absolutely amazing meal.

    • Christine Pittman says:

      Mark, your method for pre-cooking the pork roasts is exactly what my parents used to do with turkeys when catering large meals when I was growing up. I still do that too if I’m feeding a crowd. It’s so much easier and turns out juicy and wonderful every time. Thanks for taking me back down memory lane!

  109. Tien says:

    I’m not sure why your blog won’t let me reply to my original comment, but I wanted to follow up to realize I figured out the problem with my roast cooking so slow — somehow in the middle of cooking it the second time around, I accidentally bumped the button and switched it from Farenheit to Celcius!! Bahahahaha. No wonder. Luckily I caught it just in time and didn’t overcook the roast and it came out great.

    The only thing is, I’ve made this recipe three times now (my fiance really loves it, so thank you) it seems that the pork consistently takes 1 hr per pound in my oven rather than 40 minutes. It’s okay now that I know and I can actually finally time it appropriately so it’s actually done when I want it to. Not sure why it takes so much longer in my oven than everyone else, especially since other recipes cook fine for me, but I’m happy to finally have it all figured out, since the method of slow cooking it is awesome and results in some seriously tender pork. Thanks again.

    • Christine Pittman says:

      Tien, I have copied and pasted your new comment into a reply to your earlier comment so that other readers can find the info you shared. Thank you so much for following up and I’m delighted that the recipe now works for you.

  110. Lauren Dow says:

    I made this tonight and followed the directions to a tee! It was fabulous! It was a bit salty, but I think it was operator error Lol! I also made a gravy using the drippings….soooo good! The leftover pork will be bbq pork sandwiches tomorrow! I’ll be making this again! Thank you!

  111. Bruce says:

    Should we use the temperatures in the video or the temperatures in the recipe?

  112. Tien says:

    I’m not sure what I’m doing wrong because I’ve triple checked every detail of this recipe and followed it to a T and both times I’ve made it, it takes WAYYY longer than 40 min per pound at 300F. And yes it is a pork shoulder roast, not a loin. The first roast I made was 3.5 pounds and it took well over 3 hours to reach 180 degrees. This time I made a smaller roast, only 2.5 pounds, and it has been in the oven now for almost 2 and a half hours and it’s not even at 100 degrees yet. I’m feeling really frustrated. I would think something is wrong with my oven, but I’m not having problems with any other recipes. I can’t plan on anything being done at the same time and now dinner is going to end up being two hours late. Super frustrated. Sucks because the first roast, once it did finally reach 180 was amazing and my fiance begged me to make it the same way again… so I did… I’m so confused as to why it’s taking absurdly long. I’ve now turned my oven up to 320 in hopes we don’t have to eat at midnight.

    • Christine Pittman says:

      Tien, I’m very sorry for your frustration. I’m really not sure what could be going wrong. That is how long it takes in my oven and I have an extra thermometer in my oven to make sure that the temperature is correct. The commenters here also seem to have it working for them. You could try doing it at 350F. I’ve done some searching online and am finding different things. Here’s a recipe that seems to take 60 minutes per pound at 325 . I have another idea for you too, and i think this is mentioned in the post. A pork roast will stay warm for a long time, especially if you tent it with foil while it’s resting. Why don’t you plan to give the roast lots of extra time. Err on the side of it taking longer. Then, if it happens to be ready early, tent foil over it and let it rest until everything else is ready. Then do that final blast in the high heat and serve immediately. Final note: The pork is safe to eat after it reaches 145F. And it will be good at any point after that. So if you end up stuck and in a hurry, try taking it out then. Good luck!

    • Christine Pittman says:

      This is a comment that Tien sent me to follow up with the above problem.

      “I’m not sure why your blog won’t let me reply to my original comment, but I wanted to follow up to realize I figured out the problem with my roast cooking so slow — somehow in the middle of cooking it the second time around, I accidentally bumped the button and switched it from Farenheit to Celcius!! Bahahahaha. No wonder. Luckily I caught it just in time and didn’t overcook the roast and it came out great.

      The only thing is, I’ve made this recipe three times now (my fiance really loves it, so thank you) it seems that the pork consistently takes 1 hr per pound in my oven rather than 40 minutes. It’s okay now that I know and I can actually finally time it appropriately so it’s actually done when I want it to. Not sure why it takes so much longer in my oven than everyone else, especially since other recipes cook fine for me, but I’m happy to finally have it all figured out, since the method of slow cooking it is awesome and results in some seriously tender pork. Thanks again.”

  113. Ammie says:

    I spent a long time looking at different ways to cook a pork butt because I’d never done it before and finally settled on this one. I’m go incredibly glad I did.

    We had a 5lb bone-in butt. Seasoned it with your ratio for salt/pepper/garlic powder and popped it in the oven in a foil pan without about 2 cups of chicken stock and a timer set for 3 hours and 45 minutes.

    The house smelled heavenly within 30 minutes. My pan juices never really cooked down (probably put too much in there), so after all the drippings came out of the meat, I had about 3.5 cups of liquid. Reduced that in a pot to 2 cups while the meat rested and then made it into a very rich gravy. The gravy didn’t even make it to the meat because it really didn’t need it.

    The butt was perfectly soft and not dry at all. And it looked beautiful, too! I could have made it a dinner party centerpiece. My first time roasting pork + your directions = success! Thank you so much.

    • Christine Pittman says:

      Ammie, This is so fantastic to hear. I’m so happy you enjoyed it so much. Thanks for letting me know!

  114. Meg says:

    Have tried this method a few times now, perfect juicy pork shoulder at step 7 but step 9 dries it out too much for my taste. Great seasoning advice.

    • Christine Pittman says:

      Thanks for the feedback, Meg! Do you find that the inside ends up dry from this step or just that the outside is drier than you’d like? Just curious.

  115. Sarah Vigil says:

    My first time cooking a roast and I gotta say, this was the proudest my mother has ever been of me. Thanks! I love your recipe!

  116. Alex says:

    OK, so I followed this to a T, hovering with the meat thermometer to get 180 internal and pulled the roast. All I can say is wow! Totally dried out, turned my meat to sawdust. I checked the pork council site. They say roasts should be taken to an internal of 145-160, which explains it. The rub wasn’t flattering either, too salty – some brown sugar and paprika might have helped. It makes you wonder if people even try these things before they post them. 180 internal is a guaranteed fail, is what this experience taught me. I ended up giving it to the dogs. That bad.

    • Christine Pittman says:

      Alex, I’m sorry you had a bad experience. This recipe works every time for me, and as you can see from the comments, many readers really love it. Here’s the thing. You need to be using a pork butt or shoulder. It cannot be a loin. To cook a loin you need to stop at a much lower temperature. Here are instructions for cooking a pork loin: . As to the temperature recommended by the pork board, that is totally correct for a typical roast. But if you want falling apart roast meat that is super tender and juicy, then you want to follow the techniques used for pulled pork (which is sort of what the above recipe intends), which is low and slow and cooked to a very high temperature. Here’s one where it goes up to 190 . I’m not sure what went wrong for you but I hope my explanation has helped.

  117. Jay says:

    Excellent recipe,I used a salty garlic dry rub with Chinese 5 spice. After 90min i started basting with very teriyaki every 20 till done for a beautiful sweet bark. I strongly recommend using a thermometer to achieve exactly 180′. DO NOT guess on the time needed for baking, temp till 180′. Rest a min. of 30min before carving.

  118. R. Michelle Gooden says:

    This recipe made the perfect pork roast. Perfectly tender. Full of flavor. I left the fat cap on, but still achieved the same pork rind effect. This will be my go to for bone in from now on. Thanks for sharing.

  119. Mrs Nick says:

    Your recipe renders THE juiciest pork roast I ‘ve ever had! (And I’m 75). It was easy to follow and simple to do. Nothing fancy, but oh SO delicious! Usually I don’t serve pork when I have company but I’ve changed my mind because THIS will be a winner.

    • Christine Pittman says:

      Mrs. Nick, Your comment has made my day! I’m so happy you like it. Thanks for letting me know!

  120. RJeffords says:

    This recipe is the greatest thing to happen to a pork butt. I had been using a more complicated process for my butts and the results were tasty, but not as tender. Thanks for putting this up. Has anyone ever tried making something like this in an instant pot? 

    • Christine Pittman says:

      I am literally trying this in the instant pot this coming weekend! The plan is to cook it in the instant pot until tender and then blast it at a high temperature in the oven for a short time after that. I hope it works!

  121. Albert Carnes says:

    Followed instructions the best I could, 6 lb Boston Butt deboned it and tied it up, cooked 300 degrees 3 hours took it out let it rest 30 Min. but it back in oven in another pan 400degrees 17 min. sliced it and it was RARE Glad I was not going to serve it to someone at that point had to but it back in oven 350 for an hour to get it done, first time to cook one in oven normally smoke it outside or cook in slow cooker. Very disappointed You get no stars from me

    • Christine Pittman says:

      Albert, I’m really sorry that this didn’t work for you. I just did the math though. The recipe says 30-40 minutes per pound. For a 6 lb. roast, that is 180-240 minutes, which is 3-4 hours. Your roast was probably one that takes closer to 4 hours than 3 hours. Also, the recipe instructs to use an instant read thermometer to make sure that the internal temperature is correct. That is the best way to make sure that your roast is cooked through no matter which method you use to cook it.

  122. Dane H says:

    I have made several roasts using this recipe for a little over a year now. The greatest part about this recipe is I can get a 12 lbs picnic roast for less than $20. Which means I can invite plenty of family and friends over for really cheap. This has become everyone’s favorite meal for me to make. It has to be good because my mother and mother-in-law will visit at the same time and actually be civil to one another so they can have this roast. I can’t thank you enough for sharing this recipe. It may be time consuming but it is oh so simple to make and packs one heck of a flavor punch. Thanks for making me seem like the pork roast rock star to my friends and family.

  123. Vicki says:

    Made this tonight and it was the best pork roast I have ever made!   Can’t wait to try more recipes. 

  124. PeterB says:

    Followed recipe precisely, marbled butt roast. Results were tasty but dry. Yes, the meat was marbled and fatty. I would not recommend this approach.

    • Christine Pittman says:

      Peter, I’m really sorry that happened to your roast. Low slow cooking of a marbled butt roast should never yield dryness. I’m perplexed.

  125. Gary of Michigan says:

    Just the direction to lower oven temperature to 300 and cook longer helped me. I’ve been cooking roasts at too high temperature for to short a time. So, even a minor tip like that makes a huge difference. Thank you.

  126. BOB B says:

    Christine – Thank you for the great recipe and what appears to be a rarely utilized technique. I am hopeful that this time I can make pork roast that will live up to what I have visualized in my head. I plan to seek out an appropriate shoulder/butt roast later today, and try this tonight.

    I would like to reiterate Laura’s comment from a month ago about the printing function; I too prefer recipes that print on two pages or less. I also sometimes these changes take time, so I would like to offer a “hack” to your readers to get it to print on two pages. Click on the recipe print (new tab), and then using CRTL-C, copy just the portion of the recipe from below where the video is, down to and including the credits and your webpage link. Now open Word (or the word processor of your choice), create a new document and paste using CTRL-V. The result will be about a page and a half.
    This trick also works great for recipes pages that have no print function at all.

  127. David says:

    Just made the roast pork recipe, just wonderful, the gravy was simple, and tastes great. Roasted some vegatables while it rested.
    My mom was a wonderfull southern country cook, she could do amazing things with not much. This would be a favorite of hers. Thank you for sharing.

    • Christine Pittman says:

      David, Thank you for your kind words. I’m glad you liked it and that it turned out well for you, and the gravy too!

  128. Laura says:

    Hi, Christine and Happy New Year!! I plan on using your pork loin roasting method today and look forward to making it. I have one question, but it’s not about the recipe; it’s about how it prints out. I like to keep printed recipes in page protectors, so it’s great for two page recipes, which yours is. However, when I click the print button it spreads out over three pages; on page one, there is a large blank space where the video is online and this pushes everything down and is not editable. Since this is the first time on your site I just wanted to pass that along as I expect to keep coming back for more tips and recipes. Thanks so much!

    • Christine Pittman says:

      Laura, I’m so sorry. I do know about this problem. I noticed it awhile ago and asked my programmer to look into it and then I think we both forgot. I’ll pursue it again because I understand how annoying it is. Thanks for the reminder!

  129. BJ Parrish says:

    A real flash back to childhood!!!!  Thank you!

  130. Hi ! I have a 2.5 pound pork shoulder roast in the freezer and was searching online for recipes for New Years Day and found yours! Sounds delicious and with many great reviews but I have one question …. isn’t 180 degrees to high for pork (or any meat for that matter ) . I thought pork was closer to 145/150….just want to be sure! Thanks so much for your help! 

    • Christine Pittman says:

      Trish, 180 is too high for lean pork (like loin) or for anytime that you’re cooking pork quickly. Then you want it at 145F. However, when dealing with juicier pork (like shoulder or butt) and when you cook it slowly, you can go as high as 210F. In fact, when pulled pork is slowly smoked and becomes all juicy and falling apart, it has been cooked slowly all the way up to 210F in some cases.

      To understand this better, it’s like the difference between a Prime Rib Beef Roast and a Beef Pot Roast. The prime rib roast, you want at as low as medium rare (130f-135F) or medium (145F). Then they will be pink on the inside. Most people would never cook a prime rib roast to well done where it is brown all the way through. However, when doing a beef pot roast, you do not want it medium rare or medium at all. Instead, you slowly cook it until it is brown all the way through, and then even longer, until it’s falling apart and so tender. The difference between these two beef roasts is how much toughness they have to begin with. The toughness in the pot roast breaks down with slow cooking and turns to juicyness.

      The same is true with pork. When cooking lean loin, you don’t want it at a high temperature because it will be dry. It doesn’t have any of that tougher sinew or fat in the middle to melt into the meat so you just end up drying it out. With a pork butt or pork shoulder, the meat is darker and has more of that marbling. So with slow long cooking, that breaks down and makes the meat juicier.

      I guess the difference between pork and beef here is that you could roast a pork butt or shoulder to 145F and it would be great still. Different but great. You can’t take a chuck roast (or other kind of beef pot roast) and cook it that way or else it will be tough. I think pork butts and pork shoulders are among the most forgiving of meat cuts across the board. You can slow cook them for hours or roast them just until done.

      I hope that helped!

  131. Jan says:

    The best pork roast since I was a little girl in my grandmas kitchen. Fabulous. Thank you!

  132. Kirstie Bingham says:

    Thank you so much for this recipe! It turned out fantastic! I rubbed the fresh pork roast with Garlic Garlic seasoning by Tastefully Simple and then sprinkled it with pepper. Even after 5 minutes of cooking the house smelled fantastic. The instructions were easy to follow and the pork turned out perfect. Soft and falling apart, but not pulled pork falling apart.

    Our 2 pound roast took about 130-140 minutes and still didn’t get to 180 (maxed out about 168), but we felt it was okay as it had been cooking for so long. Realized in retrospect I was using the convection setting and should have adjusted for that or just used regular bake. We let it rest for 45 minutes, then did the high heat. The only thing I changed is after 10 minutes in the high heat I added a dollop of butter because the garlic was starting to burn but that’s because of the seasoning I chose. I’ll definitely use this method again and try it with different cuts of meat!

  133. Lisa says:

    Hi.  I noticed you said not to try this recipe with a pork loin.  I’ll be making a loin of pork roast for Christmas.  What is the best way to cook it?  Also, how big of a roast do you think I will need for 16 people. There will be lasagna first so the pork won’t be the only food.  I read so many differing opinions about cooking time and oven temperature for pork loin roasts that I don’t know what will get the best result.  Should I use the convection setting on my oven?

    • Christine Pittman says:

      Hi Lisa, Here’s my post about cooking a pork loin I think you’ll need 8 pounds. That’s 1/2 pound per person, which is plenty if pork is not the main food. You’ll probably have lefftovers but not too much. You can definitely find a loin that big but you might need to talk to the meat department of your grocery store or a butcher ahead of time. Or you can buy two smaller roasts and roast them side by side. As for timing if you use two roasts, treat them as though you are cooking a single smaller roast (that is, if you have two 4-pound roasts cook them as instructed for a single 4-pound roast, not as though you have 8 pounds). You can roast them beside each other but make sure there is space between them so the air and heat can circulate.

  134. Nancy says:

    Im really excited to make this today!! Can’t wait to see how it turns out!

  135. Deb says:

    Oh my gosh…roast cooking too fast. Dinner is in 3 hours and it’s already at 155. What is the best way to slow it down? I decided to cook it with my oven probe and apparently set cooking temp at 350 instead of 300, crap!

    • Christine Pittman says:

      Deb, it’s too late for me to help you now. Sorry I didn’t see this sooner. For other readers, in case this happens…if the roast cooks too fast, you’re totally going to be ok. Take it out of the oven when it hits the right temperature. Cover it with two layers of foil and let it rest for up to an hour, even an hour and a half should be ok but technically should be in the fridge at that point. Be aware of the danger of bacteria here. Anyhow, let it rest under foil. Then when it’s just about time to heat, give it that blast in the hot oven. The interior of the roast will still be warm from the earlier roasting. Now you’re really heating the outside. Then carve it and serve it with really hot gravy. You’re golden!

      Note: You can also make this roast a day ahead…roast it and then let it rest and then do the high heat step and then carve it and put it in the fridge, covered, for up to 24 hours. Then put the slices in a single overlapping layer on a baking sheet and add about 1/8 cup of water in drips all over. Cover with foil and heat at 300F until heated through, about 20 minutes. Serve. (You won’t have that crispy top but you will still have all the flavor).

  136. ChealeMeats says:

    Some great tips here – especially about cutting the rind half off and separately cooking.
    As pork producers we have spent a lot of time cooking up various pork recipes and a good tip for a roast is to lay some root vegetables under the pork as it roasts. It adds moisture but also a lot of extra flavour and you can use the juices for a delicious gravy as well.

  137. Franny says:

    My pork butt is in the oven as we speak and cannot wait until it’s finished.  My plan is to make carnitas from this roast of deliciousness. I will post back to let you know how it turns out. Many thanks for your recipe. 

  138. Cheryl Stuckenberg says:

    Hi Christine,
    I am cooking several small pork roast for a fundraiser. What is the best way to keep the slices warm?

    Thank you

    • Christine Pittman says:

      Cheryl, The best thing to do is to roast them ahead of time, like a day ahead. Let them cook completely. Refrigerate overnight. Then 1 hour before serving, slice them and put slices in a overlapping layers in a chafing dish or large shallow roasting pan. You may need more than one pan. Add about 1/8 cup of water in drops over top of the meat in each pan. Cover well. Heat at 300F until warmed through, about 30 minutes. Then drop the temperature to 180F to keep warm until serving, or transfer to heated chafing dish warmer.

  139. Bounce says:

    It was perfect. I love the idea of Sunday roasts, but have a terribly checkered history with them. All I’ve really learned is that slow-n-low to over 190 works (but takes forever and is mostly good for carnitas) and that complicated doesn’t necessarily equal success. So, I tried your recipe because it is fast and simple, but with tempered expectations. Gotta say, I was thrilled with the results. The roast was amazingly tender, but still had presentable body and texture. That last bit of browning also gave it a nice rind and finishing flavor. This is now my go-to recipe. Thanks so much!

  140. Amber says:

    Will this work for a 9 pound pork? 
    I noticed you had a cooking rope net on your pork. Is that required? 

    Thank you in advance

    • Christine Pittman says:

      Amber, yes it will work for a roast that size. The rope net is not required, it came on my roast that time.

  141. Carina says:

    Hi there,

    I’d love to try out this recipe– never roasted pork butt before! What changes would I need to make to your instructions if I didnt want to use any chicken stock or other liquid?

    And if substituting garlic cloves (to slide into pork) so it doesn’t burn how many cloves? Can I just salt and pepper it minus anything garlic? I also have chilli, paprika and cayenne powder on hand besides salt and pepper…

    Lastly, if wanting to roast veggies like carrots, onion, celery with this would I put the veggies in at the beginning with the pork?

    Never did a roast before!

    Look forward to your reply, thanks !!

    • Christine Pittman says:

      You can skip adding the liquid. Not a problem. But if you want to make gravy after, the drippings from the roast might have a burnt taste. The roast itself will be fine.

      I don’t usually use the technique of putting garlic cloves into the roast so I don’t really know. I think you are supposed to cut each clove into 4 and insert one every inch or so.

      I wouldn’t add the veggies at the beginning. Add them for the last 1.5 hours. Note though that this roast is being cooked at a low temperature. The vegetables might not cook through enough. That’s ok. When you take the roast out to rest, increase the oven heat to 400 and put the veggies back in. Take them out when you increase the oven heat to brown the roast though. That would be too high temperature for the veggies.

      Good luck!

  142. barbara says:

    Wow!!  Best best pork roast ever.  Will always use the reverse sear from now on.  Thank you sooooooooooo much!

  143. Tammy says:

    If you are cooking two roasts in the same pan, do you follow the cooking time based on the weight of one roast?

    Thank you

    • Christine Pittman says:

      Tammy, yes. Just make sure that the roasts are not touching and have room for air to circulate around each one. When you do the temperature check, check both of them since it is possible that one will be done before the other. But if you’re following the method here, it won’t matter if they’re 5 degrees off from each other.

  144. Josef Antinucci says:

    This is a fantastic technique.  However, 180* internal temp?!?!  Like most, I do not like dry pork. Even if it’s fatty.   I slow cooked the pork shoulder with simple seasoning and garlic slices wedged into small slits at 300* until it reached 145* internal temp.   Let it set for 45 minutes and finished it in a 500* oven for 20 minutes to achieve the crust.   Served with sauerkraut, mashed potatoes, and peas with lots of gravy made with a dry white wine.   My German grandmother would be proud.   Thanks!!!

    • Christine Pittman says:

      Josef, I understand your concern. I roast many cuts of pork to 145F. However, when doing a slow roasted, pulled pork kind of thing, you’re actually trying to get it above that. It’s like the difference between a Prime Rib Beef Roast, which you cook to medium, and a beef pot roast which you cook all the way through, allowing it to simmer away for hours. I think of this particular pork roast recipe as a hybrid between pulled pork and roast pork. Having said all that, you can totally do it rarer, which is actually what I do for a pork loin roast using the same methodology. You can see that one over here: You would definitely not want to cook a pork loin to such a high temperature. It would never get that melting effect that a butt or shoulder roast does.

  145. LindaE says:

    Man oh man oh MAN. I used your method to the letter and it made the most awesome pork roast I’ve ever eaten. The inside was tender and juicy and the outside was nice and crisp. Plus I made, from the drippings, the best pork gravy I think I’ve ever tasted. So glad I found this!

  146. NORA MINIUTTI says:

    Your method of cooking a boneless pork butt roast is exceptional! I followed your instructions and the finished product was the best roast I’ve ever made. As some reviewers said, they are not fond of garlic powder, nor am I. Instead, I minced 8 cloves of garlic and mashed it in a mortar and pestle with whole peppercorns, dried rosemary, and a big pinch of salt. Then I added a drop of olive oil so I could massage it all over the meat. Additionally, I salted the meat generously before putting it in the oven. It was melt in your mouth deliciousness! By the way, there was no burnt garlic flavor.
    Thank you for sharing your family’s secrets!

    • Christine Pittman says:

      Nora, I’m so happy you liked it. Great info about the garlic. I do worry about it burning at the high temperature. I’m going to give it a try next time though. You’ve convinced me!

  147. Daniel Graham says:

    If I’m cooking 2 separate 4 pound pork shoulders next to each other not 1 whole 8 pound one, do I cook it the same time as I would for 1 4lb one or 1 8lb one. I’m making it in the oven for pulled pork.

    • Christine Pittman says:

      Daniel, Make sure there’s space between them so that the hot air circulates between them. Then cook them as long as you would a single 4 lb. roast.

  148. Nancy H says:

    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 says:

      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 .

  149. Joanne says:

    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 says:

      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.

  150. Chris Swick says:

    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 says:

      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!

  151. KYK says:

    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!

  152. Lisa Romans says:

    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?

  153. Sam K says:

    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?

  154. Larry says:

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

  155. Greg Hankins says:

    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 –

  156. Joy says:

    Best pork roast I ever cooked. Thank you.

  157. Tanya says:

    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 says:

      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.

  158. Winnie says:

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

    • Christine Pittman says:

      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.

  159. Lisa says:

    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?

  160. Sherri says:

    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 says:

      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.

  161. Mike Bowers says:

    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 says:

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

  162. Bill D says:

    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 says:

      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.

  163. Roger Boncelet says:

    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.

  164. S&M says:

    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!!!

  165. Ryan Shak says:

    …… 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. 

  166. Ryan Shak says:

    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 says:

      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.

  167. S&M says:

    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! 

  168. Carolyn Guide says:

    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 says:

      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!

  169. Linda says:

    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?

  170. Roger Boncelet says:

    Should I use the Dutch Oven?

    • Christine Pittman says:

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

  171. Cheryl says:

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

  172. Katie says:

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

  173. Tooly says:

    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 says:

      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.

  174. Saugep Sarah says:

    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?

  175. colleen says:

    This. was. perfect. Thank you!

  176. Alex says:

    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.

  177. David Martin says:

    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 says:

      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.

  178. Wayne K says:

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

    • Christine Pittman says:

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

  179. Hatjuggler says:

    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 says:

      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.

  180. Colleen says:

    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 says:

      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).

  181. Larry M says:

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

  182. Betty Lou fisher says:

    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!

  183. Bob says:

    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..

  184. Suzi says:

    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 says:

      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.

  185. Wayne says:

    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

  186. Linda Sibilla says:

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

  187. Nathan Schmidt says:

    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. 

  188. Jason says:

    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 says:

      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.

  189. Joy says:

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

    • Christine Pittman says:

      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.

  190. Tee says:

    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!

  191. Al Stafford says:

    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 says:

      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.

  192. Jovetta Slater says:

    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 many many thanks!

  193. Angie says:

    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 says:

      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!

  194. Jeff says:

    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 says:

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

  195. Angie says:

     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 says:

      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?

  196. Connie says:

    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 says:

      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!

  197. Lisa says:


    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!


    • Christine Pittman says:

      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!

  198. Sue says:

    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!

  199. wilma says:

    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 says:

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

  200. Sue says:

    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 says:

      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.

  201. Michele says:

    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.

  202. Charles says:

    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 says:

      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 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.

  203. Lisa says:

    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.

  204. Skat79 says:

    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 says:

      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.

  205. C Woods says:

    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. 

  206. natasha says:

    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!

  207. Bridget says:

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

    • Christine Pittman says:

      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.

  208. Smokinggamecock says:

    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 says:

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

  209. Annelie Potgieter says:

    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!

  210. Janet says:

    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.

  211. Orlando in Maryland says:

    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 says:

      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!

  212. clarita calleja says:

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

  213. Brett rhodes says:

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

  214. Jennifer LaPasota says:

    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 says:

      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.

  215. Therese Libert says:

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

  216. 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 says:

      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.

  217. Janyll says:

    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 says:

      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.

  218. Lisa says:

    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 !

  219. Richard says:

    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?

  220. Richard says:

    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 says:

      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

  221. Ashley says:

    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 says:

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

  222. Jill says:

    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.

  223. Jackie says:

    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!

  224. Dave says:

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

  225. Jennifer Chupyatov says:

    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 says:

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

  226. Dick Buchakey says:

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

  227. Jo says:

    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.

  228. 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.

  229. Sal says:

    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.

  230. Juan says:

    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 says:

      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!

  231. Jennifer Newman says:

    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!!

  232. EVE says:

    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!!

  233. Michele says:

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

  234. Zach says:

    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 says:

      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.

  235. Maria Alvarez says:

    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 says:

      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.

  236. Martha says:

    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. 

  237. Nora says:

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

  238. Nora says:

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

  239. Leroy says:

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

    • Christine Pittman says:

      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.

  240. Mike Verzola says:

    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.

  241. Susan says:

    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 says:

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

  242. Fermy says:

    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

  243. Mary says:

    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! 

  244. Mary says:

    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 says:

      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.

  245. Teresa says:

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

  246. Kate says:

    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! :)

  247. Nancy says:

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

  248. Linz says:

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

  249. Sharon says:

    Do you cover pork shoulder when roasting ?

  250. Mimi says:

    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 says:

      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.

  251. Ashley says:

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

    • Christine Pittman says:

      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.

  252. Londa Dee says:

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

  253. Diana says:

    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 says:

      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.

  254. JACK MCINTOSH says:

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

  255. Rebecca says:

    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 says:

      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.

  256. Beth says:

    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! 

  257. Joan McPherson Davis says:

    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!❤

  258. Kathleen says:

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

  259. Renee says:

    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

  260. Che says:

    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.

  261. 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

  262. Kyle says:

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

  263. Jennifer Diggins says:

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

  264. Seth says:

    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!

  265. Nadya says:

    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! 

  266. DJ says:

    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 says:

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

  267. jd says:

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

  268. J says:

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

    • J says:

      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 says:

        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.

  269. Lili says:

    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 says:

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

  270. Thelma says:

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

    • Christine Pittman says:

      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.

  271. Barb Awtrey says:

    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!

  272. Andi says:

    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.

  273. Jenni says:

    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 says:

      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!

  274. Jessica says:

    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 says:

      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: . My best roasted potatoes (made in a pan separate from the roast) are here: 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!

  275. Kate says:

    One question how do you make the gravy?

  276. Kate says:

    In the oven now! I am so excited!

  277. Elyse says:

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

    • Christine Pittman says:

      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.

  278. […] first explained how and why to do this when I did the instructions for How to Roast Pork Perfectly over here. But basically, that broth evaporates as the roast cooks. As it does, some of the broth is left on […]

  279. Debra Kaopuiki says:

    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 says:

      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!

  280. Katie says:

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

    • Christine Pittman says:

      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!

  281. Katheryn Peschell says:

    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 says:

      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!

  282. […] If you love slow cooked pork recipes, you’ll also want to check out my recipe for how to cook perfectly cook a pork roast. […]

  283. QL& says:

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

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