1tablespoonDiamond Crystal kosher salt(not fine salt)
1tablespoon paprika(regular or smoked)
3 lb.boneless pork shoulder roast
Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, sage, and thyme.
Pat the meat 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.
Heat the oven to 425 degrees F. Allow the roast to sit at room temperature while the oven is warming, about 30 minutes.
Insert a meat thermometer probe into the middle of the roast and place the pork in the hot oven. Roast it for 15 minutes, then lower the heat to 375 degrees F and continue roasting until the meat thermometer reads 145 degrees F. In my oven it takes 75 minutes (about 25 minutes per pound).
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.
If your roast is bigger than 3 lb., you will need to cook it for longer. If the top seems to be browning too much after 75 minutes, loosely cover it with foil.It's very important to allow the fully cooked roast to rest for at least 20 minutes prior to 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.Nutrition info based on Fitday.com ("Pork roast, shoulder, cooked, lean and fat eaten.")