Pork roast seems like a complicated meal, but it’s really quite simple. All it takes is a little extra cook time, but not anymore work than any other pork or meat meal.
In our recipe, we are using a shoulder blade roast that produces a roast that is crispy on the outside and juicy on the outside. You can choose leaner cuts if you prefer and still get great results.
- 2 cloves garlic finely chopped
- 1 tsp salt
- 1 tsp thyme
- 1 tsp mustard powder
- 1 tablespoon olive oil
Mix the above ingredients in a large bowl. Then place your roast in the bowl and rub the mixture all over.
Once it is fully coated, place the roast on a roasting pan with the fatty side facing up.
Place in the middle rack of the oven until the desired internal temperature is reached (145 – 160 F).
If you are using a lean roast, you may want to cover your roast. With a cut with a higher fat content, covering your roast isn’t likely necessary and will result in a crispy outside and juicy inside.
Serve with your favorite vegetables and potatoes.
All we’re going to do here is put a rub on our pork roast and then place it in the oven until it reaches an internal temperature between 145 – 160 F. If you are using a lean roast, you may want to remove the roast at the lower end of the temperature scale to avoid drying out your roast.