Juicy and tender Pork Roast served with veggies on side. You only need 5 ingredients and almost 10 minutes of prep for this easy and tender Pork Roast recipe!

Make the Best Pork Roast

Nothing beats a good, home cooked pork roast, you have to agree with me! While it may sound like a lot of work, it is actually quite easy to do it.  All you have to do is rub your pork meat with olive oil and mix of spices, sear it in a pan for a couple of minutes and pop it in the oven covered with aluminum foil. That easy!

Now, before we jump to tips and recipe, you’ll have to decide what pork cut you want to go with.

There are 3 cuts that work best when roasting:

• Pork Shoulder
• Pork Loin, and of course
• Pork Rack

Depending on your selection, the time allowed for roasting will vary. The least amount of time (around 1 hour) is required for pork loin because the meat is so lean, will cook really fast.

The pork rack will be ready within 60-70 minutes too when roasting them.

Pork shoulder is one of those compromise options. You can have it roasted in the traditional way, around 1 hour and 30 minutes or you can choose the slow roasting process, where you cook the meat at a lower temperature for 3-4 hours.

I love pork shoulder and that’s what I have used to make this juicy Roast Pork Recipe. It has the perfect amount of fat and makes such a juicy, still pink roast.

Probably your next question is.. How do I know when the meat is cooked without having to cut it?

Well, there is no easy way around it…you’ll need a cooking thermometer to check the inside temperature. It should show 145F-150F for medium rare and close to 160F for medium done.

I like the meat medium rare as it gets out of the oven and 10 minutes for resting would be just perfect to get that juicy, tender pork roast on your plate.

You can serve it with steamed or roasted veggies on side and a salad.

Pork Roast Recipe

Ingredients

• 1 piece boneless pork shoulder (around 4-5 lbs)
• 2 tablespoon olive oil
• 2 teaspoons smokey barbecue rub spice mix
• 2 teaspoons thyme
• 2 tablespoons butter
• fresh rosemary to add to the roasting tray

Method

1. Take your pork shoulder out of the fridge and allow it to sit at room temperature for almost 30 minutes before starting cooking it.
2. Add olive oil to the meat to cover it evenly, rubbing the meat. Combine all spices into a small bowl and add them to the meat, rubbing evenly. Season with salt and pepper too. Set aside.
3. Add butter to a large skillet and sear the meat for 2-3 minutes on all sides. Remove from the pan and add it to the roasting tray together will all the juices left in the pan. Add fresh rosemary to the tray too.
4. Preheat oven to 300°F.
5. Cover the tray with aluminum foil and place it in the oven.
6. Allow to cook for almost 40 minutes per pound. My pork shoulder was close to 2 lbs and was ready in just about 90 minutes. Check the temperature using cooking thermometer to see if it’s done: around 140-150F for medium rare and close to 165F for medium done.
7. Take the roast out of the oven and allow to rest for 10 minutes before carving it.

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Pork Roast Recipe

Ingredients

• 1 piece boneless pork shoulder around 4-5lbs
• 2 tablespoon olive oil
• 2 teaspoons smokey barbecue rub spice mix
• 2 teaspoons thyme
• 2 tablespoons butter
• fresh rosemary to add to the roasting tray

Instructions

1. Take your pork shoulder out of the fridge and allow it to sit at room temperature for almost 30 minutes before starting cooking it.
2. Add olive oil to the meat to cover it evenly, rubbing the meat. Combine all spices into a small bowl and add them to the meat, rubbing evenly. Season with salt and pepper too. Set aside.
3. Add butter to a large skillet and sear the meat for 2-3 minutes on all sides. Remove from the pan and add it to the roasting tray together will all the juices left in the pan. Add fresh rosemary to the tray too.
4. Preheat oven to 300°F.
5. Cover the tray with aluminum foil and place it in the oven.
6. Allow to cook for almost 40 minutes per pound. My pork shoulder was close to 2 lbs and was ready in just about 90 minutes. Check the temperature using cooking thermometer to see if it's done: around 140-150F for medium rare and close to 165F for medium done.
7. Take the roast out of the oven and allow to rest for 10 minutes before carving it.

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