How long would depend on the size of the roast. Followed this recipe exactly and it was perfect. It turned out fantastic! This recipe uses the liquid from the roasting pan. 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. Article, photos and recipe by Christine Pittman. Also used the gravy recipe and that made an excellent brown gravy, although I would advise to be sure and watch the saltiness. 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 know I will be making it again. 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 let it rest as suggested for 30 mins then 450 degrees for 15 mins. I sometimes put some whole peeled carrots and whole stalks of celery in the pan and rest the roast on that. Cover well. Thank you for sharing! Although removing this layer of fat can cut down on calories, the fat actually goes a long way in ensuring a moist, tender roast. Will have to give it a try after Thanksgiving. I wanted to make this tonight for a couple of friends but all of my cookbooks say center rib roast or some other something. I’m not a fan of garlic powder, can I use minced garlic or garlic paste? 160 is the highest you want to go. My favorite way to roast prime rib uses the reverse sear method from Serious Eats.com. The skin was crisp, the meat was tender. Will you have a lot of side dishes? Oh, also, don’t trim the fat off of these roasts. Thanks for letting me know! You want the vegetables to roast, not boil. It actually stays warm inside for a long time though. I think of this particular pork roast recipe as a hybrid between pulled pork and roast pork. It already rested earlier. I’ll have to try this. Look for a pork butt or a pork shoulder (boneless or with bone). For that, you want to slow roast it to a higher temperature. Thanks for putting this up. Any recipe ideas for that? Thank you for the wonderful comment. It came out PERFECT! Day three, brought back to room temp (~ 1 hour) and then re-heated to 180 (350 for ~ 45 minutes to 1 hour). The spices were on point and when I say those were the juiciest pork chops I have ever had! A day ahead, roast the pork. Wayne, So happy you guys liked it so much. Add the onions and remaining oil to the pan and brown lightly. Thanks for letting me know, Jennifer! When you do the temperature check, check both of them since it is possible that one will be done before the other. Lauren, I’m delighted you liked it. Hope you enjoy gravy duty! 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. As it does, some of the broth is left on […]. Will report back on results. Thank you! That’s so strange though. This has become everyone’s favorite meal for me to make. Thank you for sharing your family’s secrets! I cook large meals as part of my job. Check it every 30 minutes or so. It’s not going to make a difference for this method. Instead, you could use this method but cook the roasts to an internal temperature of 145F. It might seem counter-intuitive if you’re used to searing your roast before cooking it. Use a pan with edges because a lot of hot fatty liquid is going to come out of it. Joy, You’re welcome. James, Yes, that would work. Also, you’re going to be putting the roast back into the oven for a bit and that will reheat it. 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). It was so tender and juicy. I’ve heard of people simmering hams in coke but never thought to use it for my roasts. My roast was a 5 lb bone in. Just get carving and eating! I’ve now turned my oven up to 320 in hopes we don’t have to eat at midnight. Best pork roast I ever cooked. The oven temps are different. Roast the crown roast in a 350 degree F (180 degree C) oven for 20 to 25 minutes per lb. Yay! How to cook the perfect pork roast. I’ve been cooking roasts at too high temperature for to short a time. 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. This was delicious. Thank you for sharing this recipe! Let it rest before slicing. 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. Amazing !! Easy pork butt recipes – how to cook a Boston butt in the oven at home in 11 steps (Boston butt pork roast).. Easy Boston butt recipe to cook roasted pork neck with garlic cloves and more simple and tasty ingredients.. Many pork roast recipes include ingredients such as mustard, brown sugar, and dozens of herbs. Can the roast sit on the pan or does it require a rack? Definite recommend. Thank you! Help!! Yummy! Sandra, I’m not sure. That’s the right amount for a 5 lb. Here on COOKtheSTORY, Cookbook author Christine Pittman gives you a glimpse into her real life of quick and easy, healthy, homemade cooking. Thanks so much! Defrost the pork shoulder first. My husband loved it however…saying he was ‘shocked’ I made it!! I loved how I was able to slice it thinly with out it falling apart or shredding and the flavour was great! Daniel, Make sure there’s space between them so that the hot air circulates between them. Once you have the leftovers, you can do all kinds of things with them. 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. Thank You. I think you should try doing it as you’ve done before but monitor the temperature more closely. Amy, I’m delighted that you made and enjoyed my recipe for Christmas. Hands down the best part has to be the unbelievable roast pork sandwiches the next day! We encourage experimentation, but we recommend trying this recipe with white wine. Made this pork today with a 9.18 pork shoulder @300 degrees at exactly 6 hours was at internal temperature of 176 degrees. I am your new biggest fan ever! You need to be using a pork butt or shoulder. https://www.greatbritishchefs.com/how-to-cook/how-to-cook-pork-belly You can throw this out. That last bit of browning also gave it a nice rind and finishing flavor. This trick also works great for recipes pages that have no print function at all. 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. Add about a half inch of low or no-salt-added chicken broth to the bottom of the pan. Perfect but I left on all the fat. This is how pork is supposed to taste. Thank you so much for sharing this great recipe !!!! Two questions: 1) how many lbs do I need to serve 10-12 people. This was absolutely the best pork roast I have ever cooked. All I can say is wow! Sam, no. Perhaps 165 is safe for eating but the pork just looks unpalatable. I need to prepare enough pork loin for Christmas Eve dinner. Cover it loosely with foil. I had a 5 pound, bone-in pork shoulder, skin on. Just made the roast pork recipe, just wonderful, the gravy was simple, and tastes great. I think you are supposed to cut each clove into 4 and insert one every inch or so. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. Great recipe. 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. 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? This method will not work with any previously cured or smoked or cooked hams. See COOK the STORY's nutrition and recipe disclaimers. There was an error submitting your subscription. Wondering how to convert this to “chili verde” style. OMG! 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 two cuts of meat look very different from one another, but it’s easy to confuse the two while reading a recipe or during grocery shopping. Thanks for sharing sounds good and ladies please use your thermometer and cook at the right amount of time and temperature. I tried it last night and it came out perfectly. Man oh man oh MAN. I’ve always done the reverse. The meat was tender juicy and delish. Thank you. Just get 8 cups warm water, 1 cup sugar, and 1 cup salt and whisk it to dissolve. Required fields are marked *. Great idea! 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! It shreds the meat less and you can get thin slices with an even thickness. Used 3 pound shoulder, bone in. Observation: Be sure and make plenty of gravy to go along with mashed potatoes. Thanks too for the perfect gravy recipe. But there are a couple typos in the recipes it seems no one has noticed noticed that drive me nuts lol. This recipe takes a little bit more prep time, but it is quite delicious and well worth it. 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