The top part (known as the butt) is best for slow cooking, while the lower shoulder section absorbs flavours beautifully. This is the BEST! Be sure to add enough liquid so that it goes back up the sides of the pan. I’m glad you liked it and that it turned out well for you, and the gravy too! Recipe for cooking a bone-in pork shoulder roast in the oven. Day one, sent DH to buy the pork loin. Following your directions, like Martha on Nov 7, my shoulder butt rst with bone-in would not rise above 168 degs. Thanks for letting me know! Amber, yes it will work for a roast that size. This Easy Pork Roast In Oven Recipe is a great way to get falling apart pulled pork the old fashioned way. Alex, I’m sorry you had a bad experience. Betty Lou, You’re welcome. I do have 2 10lbs pork shoulder that I want to roast for a big crowd. Looks like a lot more steps than I’m used to, but I guess if it comes out better than I’ve made it before, it’s worth it! I young and a new cook, and love trying new recipes!! So happy you liked the recipe. Note that I don’t love garlic powder either and usually only use it in cases like these when I think that fresh garlic could burn and get bitter. It goes in the oven uncovered, Sarah. Is a shank or butt fresh ham a good candidate for this recipe? It will be moister if you mix it in though. I’m delighted that you liked it. Mine came out a little too salty even though I used unsalted butter and added unsalted beef broth. Thank you! Ahhhh…great idea! This will create a golden brown color and crispy crust. Jill, So happy it turned out for you and that you liked it. I am going to try this method next time I make a pork roast, it sounds amazing. We love to hear that. Two questions: 1) how many lbs do I need to serve 10-12 people. Lamb and venison tend to be much leaner and are probably not ideal for this kind of long slow cooking. Our 3 lb. It’s lean and delicious when wrapped in a few slices of parma ham before roasting. Could they be added to the roasting pan with 30 or 45 minutes to go before the standing time for the roast and then be left in while the roast is standingm. Then you let it rest for awhile. I’d love to try out this recipe– never roasted pork butt before! Question – and I can’t wait to try this recipe BTW, I have a 7.5lb pork shoulder/butt roast (boneless) with not much fat, if any, on top. It was so delicious! Thanks for the great recipe. I’m making it again this weekend for our Christmas/New Year’s gathering! I love what I do and it’s nice when others let me know that they like it too. Your resipe looks great and has some great feed back. Even if the roast has cooled a bit, the hot gravy will make that not at all noticeable. I honestly don’t think it’s needed for the tender juicy cuts used here though(the butt and shoulder). Allow about an hour of cooking time per pound, turning the pork at least once so the top and bottom cook evenly. Preheat the oven to 325 degrees Fahrenheit. I’m halfway through cooking (looking great so far) and I was wondering what is the purpose of sitting the roast. I had never made a pork shoulder roast before–there are only two of us, and I thought it would just be too much food. Your email address will not be published. I made this 6.5 pound bone-in shoulder butt and it turned out perfect! We had a 5lb bone-in butt. The only thing is, I’ve made this recipe three times now (my fiance really loves it, so thank you) it seems that the pork consistently takes 1 hr per pound in my oven rather than 40 minutes. This was my first time cooking a butt roast. In the oven, set the temperature to 250 F and let your roast cook undisturbed for six to eight hours, depending on its size, until it's fork-tender. Thanks. They’re great on a bun with BBQ sauce, like pulled pork sort of. It’s just as good for Sunday dinner as roast beef…maybe better! Our 2 pound roast took about 130-140 minutes and still didn’t get to 180 (maxed out about 168), but we felt it was okay as it had been cooking for so long. Put the roast in a large roasting pan, fat-side-up. They are designed to trap the moisture inside during roasting. And your directions are easy to follow! This makes it really easy to get nice even slices because slicing it cold there are less juices flowing and everything holds together better. It's optional, but adds flavor. After cooking it to that temperature, let it rest for 30-40 minutes and then do 10-15 minutes at very high heat to crisp up the outside. Learn how long to cook ribs in the oven at 350 or any other temperature to get tender and juicy results. I noticed you had a cooking rope net on your pork. At two hours it was 170*, but I thought it was done. You’re so welcome, Angelica! It looks disgusting – I will probably throw it in the trash and just eat my potatoes and green beans. Here on COOKtheSTORY, Cookbook author Christine Pittman gives you a glimpse into her real life of quick and easy, healthy, homemade cooking. I freeze the posk after cooking, in small batches (just me). If you don’t have time simply season the pork just before roasting. David, The amounts were given in the body of the article (a sentence or two after the one you quoted) but then they were not given in the recipe found below the article. My whole family thinks this is absolutely delectable, and I’m excited to add something new to my cooking repertoire! Thank you for sharing how yours turned out, Marian! This is a fantastic technique. Tag @cookthestory on Insta when you make it so we can see! The prime rib roast, you want at as low as medium rare (130f-135F) or medium (145F). A couple of tips I want to share with you and the people that reads this recipe is that my rule of thumb when you deal with these cuts is 1tbp of salt per pound, in my case this was a large 9lbs cut so one really have to be liberal with the seasoning in order to achieve a great tasting pork, I learned this from my Cuban aunt and it never fails. So, today I’m showing you how to apply this same reverse-sear technique to roasting pork. Bone/boneless? As it does, some of the broth is left on […]. This is the only way that I roast pork now. Check it every 30 minutes or so. Peter, I’m really sorry that happened to your roast. Then crank the heat up high and brown it. Seriously, you hit the mid-30’s single dad market perfectly. That’s hilarious. Thanks a lot & happy holidays, Christine! Then when it’s just about time to heat, give it that blast in the hot oven. Heat the oven to 220C/200C fan/gas 7. Thanks for the great recipe! But I promise, it works amazingly well. Reduce the oven temperature to 350 degrees, cover the pan and allow the meat to cook for an additional four hours or until tender. I think of this particular pork roast recipe as a hybrid between pulled pork and roast pork. I have to go back and look for your gravy recipe I didn’t see it on this site. Either that, or less time, pulling it out at 160F. It has always been dry and not very tasty. They will be dry and terrible. I made this pork roast today and it was incredible. It’s going to be pretty amazing! Thanks for sharing. But I was pleasantly surprised. I’m really happy that you and your friends and family like it so much. It would never get that melting effect that a butt or shoulder roast does. ; ). boneless pork shoulder and seasoned it with a homemade pork rub from the Garland’s Lodge cookbook. Your thoughts? Christine – Thank you for the great recipe and what appears to be a rarely utilized technique. What a wonderful dinner! Thanks, Jennifer! Thanks for sharing your recipe. Nancy, I’m betting it was fine. Angie, you can cover it. Heat the trays all together in the oven at 300F for 30 minutes. Never again. The rope net is not required, it came on my roast that time. Jennifer, I would not use this exact method for pork loins. You want all of this brown flavor in your eventual gravy. For that, you want to slow roast it to a higher temperature. You can see my basic pot roast recipe that uses beef chuck here https://cookthestory.com/perfect-pot-roast/ And there’s one for the Instant Pot here https://cookthestory.com/instant-pot-pot-roast/ Having said that, there is liquid in the pork roast recipe, and it does roast slowly to a nice high temperature. I don’t know my cuts of meat. It makes you wonder if people even try these things before they post them. I added carrots, onions, more garlic, small round potatoes, chicken broth in the bottom. DELICIOUS!! There’s some great info here if you’re interested http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html As for this recipe, you rest it for a long time then do a last blast of heat to form the outer crust then cut into it immediately. It sounds like a really good recipe. It’s not necessary. Just made the roast pork recipe, just wonderful, the gravy was simple, and tastes great. Thank you! I was sceptical about cooking at 150°C – didn’t seem long enough or hot enough – but it was fine. and am going to try your techniques (since they make absolutely good sense!). Thank you. Remember that the oven is at a low temperature so you might want to put them in for longer, depending on how much you put. I find that with this slow cooking method, the fat doesn’t crisp up as well on the roast, and then with the high heat it can end up burning. Circulating the aroma and juices of the meat within the bag enhances the quality of the final meat enormously. As to keeping it warm, it depends for how long. Now I definitely have to give that a try! I am going to making this soon. Rocking awesome roast! Great idea! I don’t think you need to, Lynnie, but you absolutely can. Thanks again. Do you have any other suggestions for a piece of pork that large? Thank you for an amazing recipe! This is how pork is supposed to taste. Just like my mom used to make!! Let them cook completely. I never turn down extra garlic! // Leaf Group Lifestyle. I like to cook my pork shoulders in a slow oven. Liam, That is FANTASTIC to hear. I’ve always believed that recipes should be written so that anyone who can read…can cook…and you definitely do that for people. Love the replies on how great this turns out, the next time we have pork I am doing this. Thanks for letting me know! In addition to just devouring it by the slice, we also love to shred it and use it in tacos. Thanks. It was perfect. We love your recipes. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Cooking a pork roast on the grill at 225F can take as long as eight hours. Delicious and easy. Will report back. Will be making it again. I’m also impressed that you have continued to answer questions and comments and offer advice on recipe questions for several years since this recipe was first posted. I would of course bring it slowly back to temperature say in a 180 degree oven before blasting it. I strongly recommend using a thermometer to achieve exactly 180′. I think your husband will like it. Bake the pork roast for 3 to 5 hours, depending on the size of the roast, or until the meat is falling apart and completely cooked through. Thank you for sharing! I’m excited about looking through your other recipes now. I have roasted pork butt many times before. I thought that the best part was that it really is a very easy meal to make…until we used the leftovers to make lunch today . But there are a couple typos in the recipes it seems no one has noticed noticed that drive me nuts lol. Also, we must adhere to a very low sodium diet so used no salt but it wasnt missed, and the gravy was still very flavorful. When about ½ hour remains, uncover the pan so as to allow the liquid to reduce a bit and for the pork to brown. This one is a keeper! Ooo… sounds good, Susan! It will take between 8-10 hours at a low temperature like 300F. Transfer it to a plate so that you can get at the roasting pan and make your gravy. Janet, Thank you for letting me know. Husband said I can make this any time. Yes, you can keep the sauce separate. Cover the roast and put it in a preheated oven at 300 degrees Fahrenheit, or in a countertop roaster set to the same temperature. Was perfect!!! Place the whole pork shoulder … I like a long… So did you say  I would do the same with a prime rib or beef roast? Lastly, if wanting to roast veggies like carrots, onion, celery with this would I put the veggies in at the beginning with the pork? Serve. I used your recipe for cooking a roast pork , but have some questions I’d love for you to help me with. So happy that it was helpful for you. The salt during this period of time helps tenderizing the meat and really helps you achieve an almost cured ham and fork tender consistency. Yes, I’m not sure what went wrong. The slices are easier to grab to use than having to haul out the whole roast and cut it every time. If you want to keep several trays of meat warm while serving, you can do that. Weigh each roast on its own and determine how long it will take. This way you won’t be surprised by an under done or over done hunk of pork! Teresa, Thank you for letting me know! Good call lady! If you have a pork loin instead, get instructions for cooking it over here. Yes, the meat was marbled and fatty. Bridget, A center cut is a loin and will be too lean to cook in this way. If you do it, let me know how it turns out! I read so many differing opinions about cooking time and oven temperature for pork loin roasts that I don’t know what will get the best result. 3. I keep seeing rare and tender which to me means still bloody and that is a little too rare for me (sorry, I don’t like any pink in my meat, I prefer it completely dead ). I thought your gravy recipe was great. When cooking lean loin, you don’t want it at a high temperature because it will be dry. Hello Thank you. I’m  going cooking a 10-14 lb pork butt roast for Christmas dinner for 18 people for a holiday dinner. The fat will add moisture to the lean cut of meat. I have fixed the issue. There are many that are expensive, but even this low cost one will work (it just won’t work after about 25 uses, in my experience). Sounds like an excellent use of the leftovers too! My husband said this is how he wants roast from now on. https://www.notime2cook.com/recipe/oven-smoked-pork-shoulder The house smelled heavenly within 30 minutes. See COOK the STORY's nutrition and recipe disclaimers. Thanks, Thomas! Followed the directions to the tee and it was very flavorful and juicy. Bill, I think that’s probably a loin roast. Instructions based off 1.2kg boneless pork shoulder, rolled NOTE: Pork shoulder is a large piece of meat and is usually divided into two (or even three) for retail, each around 1.2-1.5kg. Final note: The pork is safe to eat after it reaches 145F. Success! Check out our Pork and Sauerkraut instructions here – https://cookthestory.com/pork-and-sauerkraut/ Enjoy! Then you put it onto a pan and roast the skin until crispy. I dry roasted my vegetables in my cast iron skillet above the roast and used a roux gravy just like your recipe. Sal, Thanks for letting us know. Where can I go to learn what I need to know? DO NOT guess on the time needed for baking, temp till 180′. But, what could I have done to make it fall off the bone done without drying it out? The gravy recipe looked great too, but I didn’t have anything to accompany it with so I didn’t make it. Most hams are cured and pre-cooked, but pork roasts are sold raw, so you must cook them thoroughly. What a wonderful comment. How did it turn out? And remember, this isn’t a case where you want the pork only just done. Leftovers, people just kept coming back for more how long to cook pork shoulder in oven at 300 even the young kids.... From frozen and covered at 250 for 6 hours of serving, Copyright © 2021 Leaf Group Ltd. all! Flavor and really enjoyed it!!!!!!!! loin of pork this... Advise to be on a loin medium ( 145F ) a shoulder or butt gets the... 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