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Pork Roast (Oven)

This is a very easy roast to make which takes minimal effort, but the cooking time is about 1 to 1.5 hours, depending on its weight. A roast will take about 25 minutes per pound, so a three pound roast will take about 75 minutes. I'll typically cook something like this on a Sunday afternoon when I'm home, have some for dinner, then portion it out for lunches the rest of the work week. This recipe works with any type of pork you would typically slow cook: butt, shoulder, and loin. You can even use it as a seasoning on pork chops, although the cook time will be much less. I also like to throw in some cut carrots and potatoes in the pan.


  • 3 pounds boneless pork shoulder roast

  • Olive oil spray

  • 1 Tbs salt

  • ½ tsp black pepper

  • 1 Tbs garlic powder

  • 1 Tbs paprika, (you can use smoked papreika, too)

  • 1 tsp dried sage

  • 1 tsp dried thyme

  • cut carrots and/or potatoes (optional)


Preheat your oven to 425°F. Pull the pork out of the fridge and let it sit at room temperature for a bit while you get everything ready. (You never want to put ice cold meat in the overn.) You can use either a turkey roaster if you have one, or line a rimmed baking sheet with foil and fit it with a wire cooling rack. You just want to keep the meat off the bottom of the pan so it doesn't boil in its juices. Spray the cooling rack with olive oil. In a small bowl, mix the seasonings together and set aside.  Pat the pork dry with paper towels and place it on the wire rack. Rub the spice mixture all over the roast and spray its top with olive oil.

Place the pork in the hot oven and roast it for about 15 minutes, then lower the oven temperature to 375°F. If you're going to add in potatoes and coarrots, now is the time to put them in. Put them in the bottom of the pan. Continue roasting, checking periodically until a meat thermometer reads 145°F. Once the meat thermometer reads 145°F remove the roast from the oven and allow it to rest for 20 minutes before slicing. Resting it allows the juices to reditribute throughout the meat and you have a much juicier roast.

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