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!

Course Main Course

Cuisine American

Prep Time 40

Cook Time 1 30

Rest time 15

Total Time 2 25

Servings servings

Calories 494kcal

Olive oil spray
1 tablespoon Diamond Crystal kosher salt or ½ tablespoon of any other salt, including Morton kosher 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 boneless pork shoulder butt roast

Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
Olive oil spray
In a small bowl, combine the kosher salt, black pepper, garlic powder, paprika, sage, and thyme.
1 tablespoon Diamond Crystal kosher salt, ½ teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 teaspoon dried sage, 1 teaspoon dried thyme
Pat the pork dry with paper towels. Place it on the wire rack, fat side up. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.
3 pounds boneless pork shoulder butt roast
Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes.
Insert an oven-safe meat thermometer probe into the center of the 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 thermometer reads 145°F. In my oven, it takes 75 minutes (about 25 minutes per pound).
Remove the roast from the oven. Loosely tent it with foil, let it rest for 20 minutes, then slice and serve. If your roast came tied in butcher twine, carefully remove the twine before slicing.

Seasonings, especially salt, are guidelines. Adjust to taste.
You can use this recipe with a bone-in roast. Make sure it's done with an oven-safe meat thermometer, not touching the bone.
As with all roasts, it's important to use an oven-safe meat thermometer that you insert into the roast and that alerts you when it's fully cooked. There's no other reliable way to make sure the roast is done.
If your roast is larger 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.
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.
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 an airtight container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge before reheating them.
The nutrition info is based on the USDA database.