Easy Pork Roast
2 hrs 15 min8 servings
A simple herb-crusted pork shoulder roast, seared at high heat then finished low until tender.
| prepLine a rimmed baking sheet with foil and fit with a wire rack | ||||
| prepSpray the wire rack with olive oil spray | ||||
| prepPreheat oven to 425°F / 220°C | ||||
| 18 g Diamond Crystal kosher salt | Combine spice rub | Pat pork dry, rub with spices & oil | Roast 425°F / 220°C, 15 min; lower to 375°F / 190°C until 145°F internal | Rest 15–20 min, remove twine, slice & serve |
| 1/2 teaspoon black pepper | ||||
| 1 tablespoon garlic powder | ||||
| 1 tablespoon paprika (regular or smoked) | ||||
| 1 teaspoon dried sage | ||||
| 1 teaspoon dried thyme | ||||
| 1.4 kg boneless pork shoulder butt roast | ||||
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