Fall is here! It’s time to turn on your ovens and warm your home with the delicious smell of a home-cooked meal. This is the perfect roast pork recipe to take you through the busy soccer season, budgeting for Christmas and happy holiday celebrations.
I first tasted roast pork when served by a Cuban friend. He infused the pork shoulder with garlic, citrus, and oregano. It was served hot out of the oven with rice and fresh Cuban bread to absorb the juices. I loved it. Our friend moved away, but I had to have this meal again.
We purchased mojo seasoning from Publix and tried injecting a bone-in pork shoulder. The process was laborious and while it was delicious, the roast didn’t seem to absorb the flavors like I remembered them from our Cuban friend. He had used real chopped ingredients instead of a mix, placing the spices into slits he cut in the roast. Unfortunately, I don’t typically have that kind of time without being inundated with children. We tried the slow cooker and the low and slow BBQ methods but they weren’t as juicy or flavorful as we wanted.
I came to this roast pork recipe after lots of trial and error. It is a mix of quick searing and low, slow cooking. This roast is flavorful, easy and juicy with crispy edges. This is a quick prep version, ready to be re-purposed into multiple meals.
Did I mention that pork shoulder is incredibly cost-effective? It often goes on sale for $1.99 or less a pound. This is a wonderfully tasty way to pinch pennies.
- Bone-in Pork Shoulder also known as Boston Butt
- olive oil
- garlic powder
- onion powder
- Preheat oven to 425
- Place Bone-in Pork Shoulder in a roasting pan (a pan with a rack).
- Sprinkle pork liberally in garlic powder, onion powder, paprika, salt and pepper. (The amount depends on the size of your roast. As an estimate: 1TBSP of garlic, onion, salt and paprika. 1/2 tsp of pepper. I never measure any of it. I shake the dry spices over the meat until the entire roast is covered.)
- Drizzle with olive oil and rub spices into roast until it is evenly covered in the spices.
- Flip roast and repeat the instructions above.
- Turn roast so that the fat rests on the rack in your roasting pan.The muscle should be facing upward.
- Cook in the oven at 425 for 20 minutes.
- Lower the temperature in the oven to 325 and cook for 4 hours.
- Cook until the meat easily separates from the bone or reaches an internal temperature of 185.
- Remove rack. Let the roast rest in the drippings for 30 minutes.
- Slice or shred with a fork, incorporating the juices in the pan.
- Serve over rice.
- If you have a large pork roast it may take longer than 4 hours. Roasts under 8 pounds will cook within this time. If you wish to shred the meat rather than have slices, leave the roast cooking at 325 until the meat falls away from the bone. Be patient! It will happen.
The memories created at the dinner table last a lifetime. The familiar smell of your mom’s kitchen will transport you home no matter where you are. Happy eating.