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.

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!

How to Roast Pork Perfectly

DESCRIPTION

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

Ingredients

Scale

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

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Instructions

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.
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.
Meanwhile, mix the pepper, garlic powder, and salt in a small bowl and then sprinkle liberally all over the roast.
Put the roast in a large roasting pan, fat-side-up. You do not need to use a rack in the pan.
Add about half an inch of low or no-sodium chicken broth to the bottom of the pan. Put it into the oven, uncovered.
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.
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.
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.
Preheat the oven to 475F.
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.
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.

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Notes

*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.