About This Recipe
This recipe describes a method for preparing a classic, home-cooked pork roast. It involves seasoning a large cut of pork and roasting it slowly in an oven until tender. The result is a simple, traditional main dish often served for family meals, characterized by its straightforward preparation and familiar flavors.
Why You’ll Love This Recipe
This recipe utilizes a simple cooking process that requires minimal active preparation. It yields a substantial quantity of food, making it efficient for feeding several people or for creating planned leftovers. The technique of roasting at a moderate temperature helps to keep the meat moist and tender.
Ingredients
- 1 (4 to 5 pound) bone-in pork shoulder roast (Boston butt) or pork loin roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or rosemary
- 1 large yellow onion, roughly chopped
- 3 carrots, peeled and cut into large chunks
- 3 celery stalks, cut into large chunks
- 1 cup chicken or vegetable broth
Step by Step Instructions
- Remove the pork roast from its packaging and pat it completely dry with paper towels.
- In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and dried thyme or rosemary to create a dry rub.
- Rub the entire surface of the pork roast with the olive oil. Then, sprinkle the dry rub seasoning mixture evenly over all sides of the roast, pressing gently to help it adhere.
- Preheat the oven to 325°F (165°C).
- Scatter the chopped onion, carrot chunks, and celery chunks in the bottom of a large roasting pan or Dutch oven to form a bed for the roast.
- Place the seasoned pork roast, fat side up, on top of the vegetables in the pan.
- Pour the broth into the bottom of the pan, around the vegetables, being careful not to pour it over the seasoned roast.
- Cover the roasting pan tightly with a lid or aluminum foil.
- Transfer the covered pan to the preheated oven. Roast for approximately 2 to 2 1/2 hours.
- Remove the cover from the pan. Continue to roast, uncovered, for another 30 to 45 minutes, or until the pork is tender and the exterior is browned.
- The roast is done when it is fork-tender and the internal temperature registers at least 145°F (63°C) for loin roasts or 195-205°F (90-96°C) for a pork shoulder that will be pulled. Use a meat thermometer to verify.
- Remove the pan from the oven. Transfer the pork roast to a cutting board, tent loosely with foil, and let it rest for 15-20 minutes before carving or shredding.
FAQ
What is the best cut of pork for this recipe?
A bone-in pork shoulder (Boston butt) is recommended for its high fat content, which results in a very moist and tender roast that is easy to pull apart. A pork loin roast is a leaner alternative that will be sliceable.
The vegetables act as a roasting rack, lifting the meat out of the direct liquid. They also flavor the cooking juices and can be discarded after cooking or used to make a gravy.
Can I cook this in a slow cooker?
Yes. After seasoning, the roast can be placed on a bed of vegetables in a slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours, until the meat is fall-apart tender.
You Must Know
The final internal temperature target depends on the desired outcome. For a sliceable loin roast, 145°F (63°C) is sufficient. For a pull-apart tender shoulder roast, a much higher temperature of 195-205°F (90-96°C) is necessary to break down the connective tissue. Patting the roast dry before applying oil and seasoning is essential for achieving a well-browned exterior. Allowing the roast to rest after cooking is non-negotiable, as it allows the juices to redistribute throughout the meat, preventing them from draining out when sliced.
Storage Tips
Allow the leftover pork roast to cool completely to room temperature. Store leftover meat in an airtight container in the refrigerator for up to 4 days. The cooked pork can also be frozen for up to 3 months. Wrap tightly in freezer-safe wrap or place in a heavy-duty freezer bag. Thaw overnight in the refrigerator before reheating. Reheat gently in a covered dish in the oven or in a skillet with a small amount of broth or water to prevent drying out.