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    Home » Meat Recipes » Easy Pork Roast

    Easy Pork Roast

    Last updated: Nov 12, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    This pork roast recipe is as easy as can be: Rub the pork with spices and cook it in the oven until the outside is browned and crispy and the inside is tender and juicy.

    It's a simple recipe that produces reliably juicy results, time after time. It's one of the recipes most often requested by my family! It's easy, delicious, and affordable.

    Pork roast, sliced, and served with steamed broccoli.

    I love making roasts for dinner. Like casseroles (such as this ground beef casserole), roasts provide lots of food for minimal work - they practically cook themselves!

    When it comes to pork, I enjoy these oven-baked pork chops, but this tasty pork roast is easier to make. You simply rub the meat with seasonings, then bake it until it reaches an internal temperature of 145°F.

    Jump to:
    • Ingredients
    • Variations
    • Pork Roast Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Pork Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to make a pork roast.

    You'll only need a few simple ingredients to make this pork roast. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Olive oil spray: I love olive oil and use it frequently. If you prefer an oil with a higher smoke point, you can use avocado oil instead.
    • Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
    • Spices: Garlic powder, paprika, dried sage, and dried thyme. I prefer garlic powder to minced fresh garlic in this recipe. It more evenly coats the meat.
    • Boneless pork shoulder: I usually pick a 3-pound roast. I prefer a boneless roast because it's easier to slice and serve.

    Variations

    The best way to vary this recipe is to experiment with different spices. Good options that I tried and liked include onion powder, dried oregano, ground cumin, and ground mustard. You can add ½ to 1 teaspoon of any of these spices to the spice mixture.

    You can also spray the pork with ghee instead of olive oil. It's delicious!

    Pork Roast Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

    Prepare the spice mixture: Mix the kosher salt, black pepper, garlic powder, paprika, sage, and thyme.

    Mixing spices in a bowl.

    Rub the spice mixture over the pork and spray its top liberally with olive oil.

    Season the pork with the spices.

    Cook the pork for 15 minutes in a preheated 425°F oven. Lower the oven to 375°F and continue roasting the pork to an internal temperature of 145°F for about 75 more minutes. When done, it will be beautifully browned:

    Pork roast emerges from the oven.

    Let the pork rest for 20 minutes before slicing and serving.

    Slicing the cooked roast.
    Slightly pink is OK, says the USDA (but feel free to cook it for longer if you prefer).

    Expert Tip

    It's essential to allow the fully cooked roast to rest for at least 20 minutes before slicing it. This allows the juices to redistribute and settle.

    If you cut into the roast too soon, juices will be lost, and the pork will end up dry and not as flavorful.

    Recipe FAQs

    How long should I cook a pork roast?

    After the first 15 minutes of browning the roast in a hot oven, a rough estimate is to keep cooking it for approximately 25 minutes per pound. But this is just an estimate.

    As with all roasts, including ribeye roast and beef tenderloin roast, it's important to use a meat thermometer that you insert into the meat and alerts you when it's fully cooked. There's no other reliable way to ensure the meat is done.

    This is especially important with pork because the lowest internal temperature you want it to reach is 145 degrees (medium).

    I usually get a 3-pound pork shoulder. If your roast is bigger, increase the cooking time accordingly. If the top seems to be getting too dark, loosely cover it with foil.

    Should pork be cooked well done?

    No. In 2011, the USDA lowered its temperature recommendation for cooking whole cuts of pork from 160°F (dry, tough, completely white meat) to 145°F (juicy and slightly pink in the center) with a 3-minute rest period.

    This means that a cut of pork may still look pink when it reaches 145 degrees. That, says the USDA, is OK.

    After years of being conditioned to expect pork to appear white when fully cooked, this change is not easy for many of us. But this is a good change: meat cooked to medium is juicy, while well-done meat is dry.

    Should I cover the roast in the oven?

    No. You want it nicely browned, so you shouldn't cover it. However, if your roast is big and the top is getting too dark while the inside is not yet fully cooked, you should loosely cover the top with foil to protect it from over-browning.

    Is it better to use a boneless pork roast or a bone-in roast?

    I prefer a boneless roast because it's easier to slice and serve. The only disadvantage is that once it's done, you don't have bones to use for a tasty soup.

    Can I use pork loin in this recipe?

    I don't recommend using pork loin. Although tender, it's lean and will dry out during prolonged cooking. You should stick with pork shoulder, a fatty cut that won't dry easily.

    Serving Suggestions

    Since pork roast is rich and flavorful, I like to keep the sides simple. Here are a few of the easy side dishes I usually serve with this roast:

    • Microwave broccoli
    • Sugar snap peas
    • Sautéed spinach
    • Zucchini noodles
    • Homemade coleslaw
    • Mashed butternut squash
    • Honey-glazed carrots

    Storing Leftovers

    You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. They won't be as good as the freshly prepared roast, but they will still be delicious.

    Pork roast served on a white platter with veggies.

    More Pork Recipes

    • Pork tenderloin, sliced, served on a wooden cutting board.
      Roasted Pork Tenderloin
    • Pork stew served in a cast-iron skillet.
      Pork Stew
    • Slow cooker carnitas served in a white bowl.
      Slow Cooker Carnitas
    • Pork stir fry served in a cast-iron skillet.
      Pork Stir-Fry

    👩🏻‍🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Pork roast, sliced, and served on a white platter with broccoli.
    4.98 from 1898 votes
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    Easy Pork Roast

    This pork roast is juicy and flavorful. Rub it with spices and then roast it in the oven until done. It's easy, delicious, and affordable!
    Prep Time40 minutes mins
    Cook Time1 hour hr 30 minutes mins
    Rest time15 minutes mins
    Total Time2 hours hrs 25 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 8 servings
    Calories: 494kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • Olive oil spray
    • 1 tablespoon Diamond Crystal kosher salt or ½ tablespoon of any other salt
    • ½ teaspoon black pepper
    • 1 tablespoon garlic powder
    • 1 tablespoon paprika regular or smoked
    • 1 teaspoon dried sage
    • 1 teaspoon dried thyme
    • 3 pounds pork shoulder roast boneless

    Instructions

    • Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
      A rack fitted inside a rimmed baking sheet.
    • In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, sage, and thyme. 
      Mixing spices in a bowl.
    • Pat the pork dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.
      Rubbing the pork with spices.
    • Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes. 
      An oven set to 425°F.
    • Insert a meat thermometer probe into the middle of the pork roast and place it in the hot oven. Roast it for 15 minutes, then lower the heat to 375°F and continue roasting until the meat thermometer reads 145°F. In my oven, it takes 75 minutes (about 25 minutes per pound). 
      The pork roast is fully cooked.
    • Remove the roast from the oven. Loosely tent it with foil and allow it to rest for 20 minutes. Carefully remove the butcher twine from the roast, slice, and serve. 
      Slicing the pork roast.

    Video

    Notes

    • If your roast is bigger than 3 pounds, you will need to cook it for longer. A general rule of thumb is 25 minutes per pound. Its internal temperature should reach 145°F. If the top seems to be browning too much after the initial 75 minutes, loosely cover it with foil.
    • It's important to allow the fully cooked roast to rest for at least 20 minutes before slicing it. This allows the juices to redistribute and settle. If you cut into the roast too soon, yummy juices will be lost, and the meat will end up dry and not as flavorful.
    • You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
    • The nutrition info is based on the USDA database.

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    Nutrition per Serving

    Serving: 6ounces | Calories: 494kcal | Protein: 39g | Fat: 36g | Saturated Fat: 13g | Sodium: 390mg
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

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      Recipe Rating




    1. Christine

      November 28, 2023 at 1:28 pm

      5 stars
      Excellent, flavourful recipe. My family were convinced I'd used an expensive market pork because it was really juicy, but in fact it was from our local supermarket.

      Reply
      • Vered DeLeeuw

        November 28, 2023 at 1:29 pm

        Wonderful! I'm so glad everyone enjoyed this roast, Christine!

        Reply
    2. Howard

      November 26, 2023 at 12:16 am

      5 stars
      Nice and simple recipe. I typically let my pork roasts from any cut reach 150° internally before I rest them. Old habits.
      BTW: Healthy Recipes Blog could ease up on the ads. There were times when it was hard to read the recipe.

      Reply
      • Vered DeLeeuw

        November 26, 2023 at 8:50 am

        I'm glad you enjoyed this pork roast, Howard!
        Thank you for the feedback about the ads. Those ads are how I'm able to provide free content to my readers.

        Reply
    3. Christy

      November 16, 2023 at 11:07 am

      5 stars
      Delicious and easy! Made exactly to recipe (used smoked paprika), smelled and tasted delicious. Will make again.

      Reply
      • Vered DeLeeuw

        November 16, 2023 at 2:20 pm

        Yay! I'm so glad you enjoyed this pork roast, Christy!

        Reply
    4. Gabrielle

      October 27, 2023 at 9:55 am

      5 stars
      I decided to use chili powder instead of smoked paprika. I think it was the right call - delish!

      Reply
      • Vered DeLeeuw

        October 27, 2023 at 10:38 am

        I'm glad you enjoyed it, Gabrielle! Thank you for leaving a comment.

        Reply
    5. Jordan

      October 26, 2023 at 10:15 am

      5 stars
      My family loved this pork roast. I loved how easy it was to cook!

      Reply
      • Vered DeLeeuw

        October 26, 2023 at 3:02 pm

        I'm so glad you and your family enjoyed this recipe, Jordan! Thank you for leaving a comment.

        Reply
    6. Ashley

      October 22, 2023 at 10:22 am

      5 stars
      My roast took 85 minutes to reach 145°F. Maybe my oven runs low. It was perfect in every way - flavor, juiciness. I made sandwiches with the leftovers and those were great too.

      Reply
      • Vered DeLeeuw

        October 22, 2023 at 1:35 pm

        I'm so glad you enjoyed this recipe, Ashley! Thank you for leaving a comment.

        Reply
    7. Jerry

      October 10, 2023 at 1:31 am

      5 stars
      Like all your recipes, this was delicious and - just as important - easy. Didn't have sage so used rosemary. Came out great!

      Reply
      • Vered DeLeeuw

        October 10, 2023 at 9:23 am

        I'm so glad you enjoyed this recipe, Jerry! Thank you for leaving a comment.

        Reply
      • Brielle

        October 10, 2023 at 10:37 pm

        5 stars
        Great recipe! I used smoked paprika and after rubbing all my spices in, I massaged about a tablespoon of Dijon mustard and drizzled the olive oil on top. I also put water at the bottom of the pan as it helps keep the pork nice and moist. All in all great quick recipe!

        Reply
        • Vered DeLeeuw

          October 11, 2023 at 12:21 pm

          Glad you liked it, Brielle! Thank you for sharing the changes you've made.

          Reply
    8. Mic

      October 02, 2023 at 2:24 pm

      5 stars
      Will definitely make this again! Easy and tasty.

      Reply
      • Vered DeLeeuw

        October 02, 2023 at 4:13 pm

        I'm so glad to hear you've enjoyed this roast and will make it again! Thank you for leaving a comment.

        Reply
    9. Linda

      September 29, 2023 at 11:31 am

      5 stars
      I’ve made this roast before and turned out delicious! This time, I’m going to make a bread dressing to put around the roast 40 minutes before serving.

      Reply
      • Vered DeLeeuw

        September 29, 2023 at 2:12 pm

        Sounds lovely, Linda!

        Reply
    10. Jens

      September 12, 2023 at 9:10 pm

      Dumb question of the day for you. I do not have dry sage or dry thyme. I have fresh growing in the garden. How do I adjust this recipe to use fresh herbs, and fresh garlic?

      Reply
      • Vered DeLeeuw

        September 12, 2023 at 9:23 pm

        Not dumb at all! I use a dry spice rub, then spray the pork with oil. If you'd like to use fresh garlic and herbs, mix them with olive oil and apply that to the roast. You can use two tablespoons of fresh minced garlic, two tablespoons of minced thyme, and two tablespoons of minced sage. Mix them with the salt, pepper, and paprika in enough olive oil to create a paste - I suggest 1/4 cup. You want enough paste to cover the entire roast, so add more olive oil if needed.

        Reply
    11. Marlene

      September 10, 2023 at 6:02 pm

      5 stars
      I made this recipe today, very moist and so delicious!

      Reply
      • Vered DeLeeuw

        September 10, 2023 at 7:23 pm

        Glad you liked it, Marlene!

        Reply
      • Carla

        September 13, 2023 at 1:20 pm

        I have a pork loin center cut roast. Can I cook it the same way as the pork shoulder? Thank you so much!

        Reply
        • Vered DeLeeuw

          September 13, 2023 at 1:33 pm

          Hi Carla,
          This is a different cut. It's tender but lean and will dry out during prolonged cooking. I recommend you search for recipes for a "pork loin roast."

          Reply
          • Carla

            September 13, 2023 at 1:54 pm

            Thanks so much! I'll definitely keep this recipe on file for a future pork roast. 😉

            Reply
    12. Heather

      September 10, 2023 at 4:37 pm

      5 stars
      My favorite recipe so far! Turns out delicious every time! I ended up taking leftovers to work and shared with a coworker, she said it was the best roast she's ever had.

      Reply
      • Vered DeLeeuw

        September 10, 2023 at 7:25 pm

        Yay! I'm so glad you like this recipe, Heather! Thanks for taking the time to leave a comment.

        Reply
    13. Lily Cookson

      September 07, 2023 at 7:13 pm

      5 stars
      I am not much of a cook, but you made this easy. My husband loves this, and he's not so easy to please. This recipe is fantastic; I can't wait to try more of your recipes.

      Reply
      • Vered DeLeeuw

        September 07, 2023 at 9:44 pm

        Yay! I'm so glad this was a success, Lily!

        Reply
    14. Cheryl

      July 25, 2023 at 3:00 pm

      5 stars
      This recipe is delicious, and so easy to make. I like it a lot more than pork chops. Thanks!

      Reply
      • Vered DeLeeuw

        July 25, 2023 at 4:03 pm

        Glad you like it, Cheryl! It's better than pork chops because pork shoulder is fattier and juicier. Pork chops, while flavorful, are relatively lean.

        Reply
    15. Ana

      July 16, 2023 at 8:07 pm

      5 stars
      This came out absolutely delicious. Perfectly cooked, tender and juicy, with a crispy exterior. My guests raved about it, and I gave you the credit and referred them to this recipe. The only thing different I did was that I did not have garlic powder, so I used onion powder instead, and I made an onion gravy with the drippings. Everything came out yummy!

      Reply
      • Vered DeLeeuw

        July 16, 2023 at 9:12 pm

        I'm so glad this was a success, Ana! Thank you for referring your guests to my website. I appreciate it.
        An onion gravy sounds marvelous!

        Reply
    16. Lali D

      June 30, 2023 at 9:46 pm

      5 stars
      Most delicious pork roast ever!!!
      Thank you for sharing your recipe.

      Reply
      • Vered DeLeeuw

        July 01, 2023 at 7:44 am

        I'm glad you enjoyed this recipe, Lali. 🙂

        Reply
      • Walter

        August 30, 2023 at 3:20 pm

        5 stars
        Very easy recipe. The roast is moist, tender, and very tasty. Delicious!

        Reply
        • Vered DeLeeuw

          August 30, 2023 at 4:03 pm

          Thank you for the feedback, Walter! I appreciate it.

          Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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