And I love the pinot grigio idea. Martha, Not sure what went wrong. Fantastic! Check out our latest episode and hear all of our ideas for streamlining your cooking world! It’s like the difference between a Prime Rib Beef Roast, which you cook to medium, and a beef pot roast which you cook all the way through, allowing it to simmer away for hours. I have a bone-in center cut pork roast. And the gravy, I have never seen such clear instructions, the rue was perfect. Yes, take it out for a little while first. My pork butt is in the oven as we speak and cannot wait until it’s finished. There is no way I will ever make a pork roast any other way from now on! Robert, I don’t get rid of the fat. So happy to help and delighted that it turned out so well for you. Linda, it works well, actually. All you do is coat a beef roast with a packet of dry ranch dressing (I purchase the large container of this stuff-cheaper and I use it a lot-and just use what I think it equivalent to a dry envelope) and put into crock pot without water…the fat in roast provides the liquid. 1) Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. I’m feeling really frustrated. CUT THICKNESS or WEIGHT COOKING TIME; ROASTING: Set oven at 350° F. Roast in a shallow pan, uncovered. There were no sides left. This is called  I’m going to rewrite that part of the recipe now so that nobody else gets confused. Used beef stock rather than chicken and the gravy was fuller a darker. I just got a great deal on an 11lb bone-in pork shoulder. Sorry to be the Debbie-downer, but this did not work for me today. We love the fat at our house! It's optional, but adds flavor. Country style ribs really need to cook long and very slow. Served with sauerkraut, mashed potatoes, and peas with lots of gravy made with a dry white wine. Top that with the shredded meat, cover and keep in a warm oven (250F). Observation: Be sure and make plenty of gravy to go along with mashed potatoes. Charles, There is actually some debate about this. Roast uncovered in the oven for about 1 hour per pound of meat. Thanks, Joseph! Thank you so much. I went to culinary school in Rome and although I have very good skills your recipe really helped me a lot this time in setting the oven temperature to 300^ and letting it be. 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. I just made this 2 nights ago, WOW! Will this recipe work well with it? Thanks for the feedback, Meg! The oven temps are different. The roast always comes out super moist and flavorful. It was crispy on the outside and tender/juicy on the inside. Next time I’ll check first to make sure I have all the ingredients. Do you put the roast on a rack above the liquid or submerse the meat in it? Wondering how to convert this to “chili verde” style. Yes, you can keep the sauce separate. Great idea! Thank you for sharing this fabulous recipe. I want to leave it in the pan with the vegatables for them so it looks nice. I’m not big on salty pork, so I used the rub my dad taught me. Clean plates all around=success! Love to hear when our recipes become family favorites! Great recipe for a pork roast! Be sure to add enough liquid so that it goes back up the sides of the pan. But be careful if the glaze has a lot of sugar. Does this mean it didn’t cook long enough? Remove roast from refrigerator one hour before cooking to bring to room temperature. Just what I was looking for. – taste-wise. The only thing is, I’ve made this recipe three times now (my fiance really loves it, so thank you) it seems that the pork consistently takes 1 hr per pound in my oven rather than 40 minutes. Thanks! Very simple and the ingredients are pantry staples. Or, the best thing to do, is to turn it into a snack to have while your pork is roasting. Ashley, Thank you sooooo much for letting me know. How long does it take to cook a 10 pound pork shoulder? Do not let it rest now since it has already rested. I am cooking a pork shoulder roast 4.69 # I love to cook the sauerkraut in with the roast to give the sauerkraut flavor of the roast. They say roasts should be taken to an internal of 145-160, which explains it. Thanks for letting me know! This recipe sounds great….but I have a pork loin roast. I will definitely make again. I have done both with great results, but sometimes I just want that crusty crispy goodness! Thanks so much for posting this! I had a roast with a small bone that was almost 7 lbs, cooked it exactly as described above, but it didn’t take as long as I thought to reach 180 degrees. I made this for our family Thanksgiving and everyone considered it a total winner. Once the oven is up to temperature, put the roast in the middle of the oven. The roast was amazingly tender, but still had presentable body and texture. I spent a long time looking at different ways to cook a pork butt because I’d never done it before and finally settled on this one. As to the temperature recommended by the pork board, that is totally correct for a typical roast. Thanks for the awesome pork roast recipe . Well Christine, I use a Boston Butt, and other meat, to make Brunswick stew but did want to put one on the smoker today. If it’s a buffet, I tend to put the roast at the end of the buffet (followed only by gravy) so that people have a bit less room on their plates and then take less of it. The roast looked and tasted just like I wanted. Second night I fried some of it and it was still incredibly juicy. Seriously, you hit the mid-30’s single dad market perfectly. I find it sad that so many have said their roast came out raw but one lady had a 1.4 pound roast and cook it only 40 minutes it should have been 60 and none of them that said there whilst was raw mentioned using a thermometer. This will be my go to for bone in from now on. I’ve never made a pork roast before, so I tried to follow your recipe for the roast and the gravy to a T. It was perfect, and I can’t wait to make it again! Tips for avoiding that? Tip: Don’t throw this fat out. I rubbed my roast early in the day with a mixture of salt, freshly ground black pepper, granulated garlic, cayenne, ground nutmeg and allspice. Tag @cookthestory on Instagram and hashtag it #cookthestory. There’s a link to the method for Prime rib up at the very top of the post. Will have to give it a try after Thanksgiving. Annelie, That’s fantastic. 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. Then do that final blast in the high heat and serve immediately. Hi, Christine and Happy New Year!! I’d love to try out this recipe– never roasted pork butt before! We cover how long to bake back ribs as well as spare ribs and country-style ribs, as they all cook up a bit differently. When cooking lean loin, you don’t want it at a high temperature because it will be dry. The key to not end up with shredded meat is to use a really great sharp knife to slice it. It’s great for a family dinner! Also, it depends on if it is a sit down dinner or buffet. It’s tender because it’s been cooked slowly, just like pulled pork, yet you can slice it (Use a sharp non-serrated knife). During this time the fat and collagen are breaking down which makes the meat more tender. You can’t cook them slowly up to 180F. Thanks for sharing. But I am glad you liked it! I’ve been cooking roasts at too high temperature for to short a time. Also, we must adhere to a very low sodium diet so used no salt but it wasnt missed, and the gravy was still very flavorful. Can I prepare this step a day before and put this back in the oven for 17 mins at 475F just before serving? I cook the pork roast for 40 minutes per lb. That’s not a bad thing at all. I hate the idea of leaving a roast cooking in the oven when I am not home and am trying to figure out what to do short of doing it the day before as I have seen you suggest. Will report back. I love the leftovers on an open-face sandwhich smothered in gravy. And thanks fo going the extra mile and providing lots of details. Beth, That’s fantastic to hear. If you know it it to be a bit stronger go with 275 F. The lower heat will slowly melt the fat, dissolve the connective tissue and convert the meat into a tender, flavorful delicacy. You’re welcome, Glenna. I am new to cooking, but it seemed like I could handle it, so I purchased the roast and got excited for Sunday dinner. We let it rest for 45 minutes, then did the high heat. The first roast I made was 3.5 pounds and it took well over 3 hours to reach 180 degrees. Required fields are marked *. Thanks so much! Because the roast is in the oven for so long, the drippings burning is possible. Roast it uncovered. John, I think it would be slightly more tender but probably not by much. You cook it low and slow until it gets to the internal temperature that you want. There’s some great info here if you’re interested http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html As for this recipe, you rest it for a long time then do a last blast of heat to form the outer crust then cut into it immediately. What we suggest if you want to add potatoes to the roast is to skip adding the liquid to the pan. This recipe is definitely a keeper! I was VERY liberal with the salt, pepper, and garlic powder, and it made a crusty delicious coating. Many thanks for your recipe. I really like this one, it’s inexpensive and works well. It yields bone-in and boneless roasts that tend to be a tough cut of meat. It should work with pork shoulder though. Tip: Don’t throw this fat out. Linz, Wow! In order for the skin to become crunchy you will turn the oven up to 400 degrees and cook for an additional 20 to 30 minutes . By the way, there was no burnt garlic flavor. In the oven, set the temperature to 250 F and let your roast cook undisturbed for six to eight hours, depending on its size, until it's fork-tender. If you give it a try, please let me know! That is the best way to make sure that your roast is cooked through no matter which method you use to cook it. After 8-10 hours, give or take, remove from the oven, and let sit for another 30 minutes. The slices are easier to grab to use than having to haul out the whole roast and cut it every time. And you want to try those roasted pieces of shallots/onion and garlic afterwards believe me. Do I put ties around the pork? 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. Usually I just put the roast straight into the pan though. I spiced my shoulder, wrapped it in Saran Wrap and let it sit overnight in the fridge. We get great results with this! So happy your whole family enjoyed! I only had a small roast, brought the time down to about 17 minutes per pound,while roasting, finished if off at 475 for 15 minutes . Crockpot? Hope this doesn’t overcook the roast. Had to tell you that I have made this recipe 3 times now and it is just phenomenal! My MIL cuts slits in a pork shoulder and stuffs garlic cloves in the holes before roasting. Instead, I minced 8 cloves of garlic and mashed it in a mortar and pestle with whole peppercorns, dried rosemary, and a big pinch of salt. We followed the cooking instructions and the results were outstanding. Thanks for sharing this method. I noticed you said not to try this recipe with a pork loin. So happy you want to use the recipes again. I typically do not cook side dish vegetables in the same roasting pan as my roast because I want as much of the juices and drippings from the roast to go into my gravy, not soak into the vegetables. It turned out so perfect. Roasted some vegatables while it rested. Hello! Happy New Year! For other readers, in case this happens…if the roast cooks too fast, you’re totally going to be ok. Take it out of the oven when it hits the right temperature. The fat will add moisture to the lean cut of meat. Thank you so much, you made my first pork roast venture a perfect try first time around! It’s not necessary. The reverse sear is also my new favorite way to cook steaks. I used your gravy recipe too since I haven’t had much consistentcy with that. Then, if it happens to be ready early, tent foil over it and let it rest until everything else is ready. National Pork Board: Pork Be Inspired: Cooking Time and Temperature Chart, University of Illinois Extension: Meat Safety for the Consumer. Like a recent tough as shoe leather beef roast. I have a 2.5 pound pork shoulder roast in the freezer and was searching online for recipes for New Years Day and found yours! I’ll add cayenne to the seasoning rub also. Hi Christine, Serves 6 Prep 5 mins Cook 3 hrs Easy 2kg boned and rolled piece of pork shoulder 1 tbsp sunflower oil. The interior of the roast will still be warm from the earlier roasting. Your recipe and the feedback you have received look great. roast, that is 180-240 minutes, which is 3-4 hours. I can only say the results were terrific. We think it’s worth making over and over too! When would you suggest that I put in the sauerkraut cause it does have it’s own juice? Add about a half inch of low or no-salt-added chicken broth to the bottom of the pan. This is the best melt in your mouth pork roast. Here’s the thing. Day three, brought back to room temp (~ 1 hour) and then re-heated to 180 (350 for ~ 45 minutes to 1 hour). 2) If your pork roast has a thick layer of fat on the outside, cut all but a thin layer away so that it’s a thinner coating. Internal temperature of safely cooked pork should reach 160° F when measured with a meat thermometer for Ground Pork - 145° F for roasts, steaks and chops. Remove the pork shoulder from the oven; decrease heat to 225 F. Add sliced onions, chicken broth, beer and chili flakes to the bottom of the roasting pan. It shreds the meat less and you can get thin slices with an even thickness. Estimate a longer cooking time rather rather than less. Che, So happy you guys liked it. I let it rest as suggested for 30 mins then 450 degrees for 15 mins.  Ha! If you want to make the gravy ahead of time, you totally can. Cooking times: I think you will find that the cooking time in some lower temperature cooking methods will very only a small amount regardless of the weight of the piece of meat. When picking it up it just fell apart. Thank you so much for sharing this with me!! I checked the pork council site. I’ll definitely use this method again and try it with different cuts of meat! Hubby of 42 years says it’s a keeper all right. We love your recipes. Cook the pork shoulder in a 275 ° F oven , or on the grill over indirect heat, until the internal temperature reaches 180° F to 190° F — about 6 hours. Also used the gravy recipe and that made an excellent brown gravy, although I would advise to be sure and watch the saltiness. I’ll be making nice sandwiches tomorrow, and pea soup after that… Thanks for the articulate post! (Note that the times and temperature in the blog post are the correct ones. Do you have a recipe for a perfect pot roast? It was perfectly crispy outside, tender and juicy inside, sliced like butter. For pulled pork they slow cook the roast to as high as 195F or even 210F. Preheat the oven to 350 and cook roast for 2 hours at 350 and 3 and 1/2 hours at 325 degrees F. Roast the pork for 35 minutes per pound, uncovered, until the skin is crispy-brown. Ashley, No. Amy, I’m delighted that you made and enjoyed my recipe for Christmas. 1) Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Can’t wait to try more recipes. I just found your site this morning as I was going back-and-forth about oven vs slow cooker. 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. question: Is there a temperature that I should be gearing towards? Thank you so much for the recipe. I’ve recently become a pork taco addict…and thought I’d throw this trick out there too. Thank you so much, Sharon! A pork roast will stay warm for a long time, especially if you tent it with foil while it’s resting. That’s one of the reasons why the broth is used in this recipe. Bake it with red wine, carrots, onions and potatoes for a quick and easy one-pot meal. It was excellent both times I’ve made it, but it is a little tricky to predict the time it will be finished cooking……not so great when you have a deadline. Delicious with great flavor and texture. Ahhhh…great idea! By using a convection oven you can speed up cooking time without destroying the results, and you receive the bonus of a healthier meal in the process. Lisa, lol. *Tip: Use an inexpensive electric carving knife like this one to carve roasts. That flexibility makes your timing easier. This is a method for how to roast pork butt and pork shoulder so that it is juicy and tender on the inside and has a gorgeous brown crust on the outside. I’m so happy that it turned out for you and that everyone liked it so much. do I cover it in foil when I’m cooking it to 180degrees? Thanks! If you have several side dishes and do the dinner buffet style with the roast at the end of the line, 8 ounces per person is definitely enough, making it about a 6 pound boneless roast. Store raw pork roast in the refrigerator for no more than two days and refrigerate any leftovers within two hours of serving. Heat the oven to 220C/200C fan/gas 7. It didn’t fall apart, though. You can throw this out. Thank you so much for telling me! Hi Christine, I would like to make this fabulous recipe for Easter this year. Dane, This is such a wonderful thing to hear. Then carve it and serve it with really hot gravy. I followed this recipe to a tee and it came out perfect! I’m really looking forward to the results. Let it rest for a good 20 minutes. I’m making it in the oven for pulled pork. The pan gravy is great too. The dripping were good as is (skimming off the fat of course). Article, photos and recipe by Christine Pittman. I keep seeing rare and tender which to me means still bloody and that is a little too rare for me (sorry, I don’t like any pink in my meat, I prefer it completely dead ). I’m looking into why it may not be showing up for you, Jackie. Just go ahead and do the Gravy without Drippings mentioned above. Best pork roast I ever cooked. You have an hour to play with there. The pork roast did not come out right. Bake the pork roast for 3 to 5 hours, depending on the size of the roast , … I’m so happy that you liked it! For me, it’s currently appearing higher up in the post than where it is mentioned or in a popup along the side. Either that, or less time, pulling it out at 160F. Recipes will call them one thing,  and the markets or butcher another. I’m go incredibly glad I did. You are very welcome and I’m happy to hear it’ll be a repeat recipe for you. A 3 pound shoulder at 300F for 2 hours shouldn’t be dry. I just found a fabulist recipe for pork ribs and they’re cooked slow at 290 for several hours and they were delish. Cooked with the marinade and some chicken stock. I need the pork to be tender; but not shredded. If you do it, please come back and let us know how it turned out. – Judith B. Judith, I’m not sure. I agree that a lot of seasoning, especially salt, is needed. It will be fine for up to an hour. If I cooked it for 2 hours, could I turn the oven off for an hour to an hour and a half and then turn it back on when I get home? I have a question though, normally when I do roasts I put carrots and/or potatoes in the pan to cook with the roast. I cooked a 2.5 pounder and it was very tender and tasty. David, Thank you for your kind words. My son and husband loved it. They will be dry and terrible. I don’t think it should have mattered much, rack or no rack, so long as you have broth in the bottom of the pan to prevent any drippings from burning. I roast many cuts of pork to 145F. I want to shred it for sandwiches. If you have a 4 pound roast, you’re checking every 20 minutes. Braising is a method of slowly cooking food in a little liquid in a closed pot. As to keeping it warm, it depends for how long. Also, you’re going to be putting the roast back into the oven for a bit and that will reheat it. That’s 1/2 pound per person, which is plenty if pork is not the main food. Juicy inside & perfect crust outside. […] first explained how and why to do this when I did the instructions for How to Roast Pork Perfectly over here. Sounds like it was delicious! You can go even hotter though. Note that my only concern is that wild pig might be a lot leaner than store-bought pork. as you say and am planning to cook it until it’s like pull pork. Did a search on Pinterest after Google yielded nothing and found your recipe. Love the replies on how great this turns out, the next time we have pork I am doing this. However, 180* internal temp?!?! lol The pork closer to the bone definitely made it to fall apart temperature though. But you could certainly try. I can’t believe he turned the oven off. The pork roast was crispy outside and moist inside. This sounds amazing! (I typically go 5 hours for pull apart pork roast) Add water as needed during cook time. I prepared it tonight and it’s heavenly! No need for a pressure cooker or slow cooker, just slow oven roasted pork. Salting a roast ahead improves both the taste and texture. Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. I cooked it at 300 degrees for 4 hours. The Board cooking lean loin, you ’ re going for here meat thermometer to exactly... Pork slices will post back to the next day to serve 10-12 people oven... One in the trash and just eat my potatoes and Jonathan how long to cook pork shoulder in oven at 300 receive a commission purchases! This 3 times now and it ’ s needed for the chuck roast the rub wasn ’ long... Probably a loin of pork shoulder roast is being cooked at the same with a Cajun and! Broth in the oven and let me know at your convenience 5 mins cook 3 hrs easy 2kg and! 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