Ah, Pork Roast—classic, hearty, and perfect for a Sunday dinner or holiday meal 🥩🍂. Here’s a detailed guide for a juicy, flavorful pork roast with a crispy exterior:
🐖 Juicy Pork Roast
Ingredients (serves 6–8)
- 3–5 lb pork roast (shoulder/boston butt for slow roasting or loin for leaner cut)
- 2–3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- 1 tsp onion powder
- 1 cup chicken or vegetable broth (for roasting)
- Optional: vegetables for roasting (carrots, potatoes, onions)
Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Prepare the roast
- Pat the pork roast dry with paper towels.
- Mix garlic, olive oil, salt, pepper, paprika, thyme, and onion powder into a paste.
- Rub evenly over the entire roast.
- Roast with liquid
- Place roast in a roasting pan. Add broth to the pan (this keeps the meat moist and makes a base for gravy).
- Optional: surround roast with chopped vegetables.
- Cook
- Roast 20 minutes per pound, or until internal temperature reaches 145°F (63°C) for medium, or 160°F (71°C) for well-done.
- Baste occasionally with pan juices to keep moist.
- Rest
- Remove roast and cover loosely with foil. Let rest 10–15 minutes before slicing—this helps retain juices.
- Serve
- Slice against the grain. Serve with pan juices, roasted vegetables, or gravy.
Tips for Perfect Pork Roast
- Fat cap: Leave a thin layer of fat on top—it keeps meat moist and adds flavor.
- Seasoning: Rub under the fat cap for deeper flavor.
- Optional glaze: Brush with honey, mustard, or balsamic in the last 15 minutes for a caramelized finish.
- Make-ahead: Roast can be cooked ahead and reheated; pan juices can be reduced into a gravy.
If you want, I can give a “slow-cooked, fall-apart tender pork roast” version with a garlic-herb crust and optional apple-onion glaze—basically melt-in-your-mouth style.
Do you want me to do that?
