How to Roast Pork Perfectly

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Master the Art of How to Roast Pork Perfectly Every Time!

This roast pork technique ensures meat that is moist and tender internally, complemented by a beautifully browned crust. It’s a foolproof method that never disappoints!

My preferred pork roast method draws inspiration from my favorite prime rib roasting technique, which employs the reverse sear approach. By initially roasting at a low temperature to achieve the desired internal doneness, followed by a rest period, and finishing in a scorching hot oven, you achieve an enviable crispy crust.

While it might seem unconventional compared to the traditional initial sear, I assure you, the results are spectacular. This method has revolutionized my pork roast and steak preparation, yielding unparalleled results.

Here, I’ll share how to do the reverse-sear technique for pork roasting, promising a melt-in-your-mouth interior and a delectably crunchy exterior.

Two slices of crispy roast pork lie beside fluffy mashed potatoes, drizzled with rich gravy and garnished with chives, creating a plate of comfort food that balances textures and flavors beautifully.

How to Roast Pork Perfectly

This step by step guide is tailored for pork roasts with a bit of fat marbling. Opt for a pork butt or shoulder, bone-in or boneless, and steer clear of the loin for this method.


Selecting a pork cut between 4 and 8 pounds is ideal.

The seasoning is kept simple:

  • Pork butt or pork shoulder
  • Black pepper
  • Garlic powder
  • Salt
  • Chicken broth

Getting Your Pork Roast Ready for Roasting

  1. Allow the pork roast to warm to room temperature for 30 minutes to an hour before cooking. Preheat your oven to 300°F.
  2. If your roast is generously fatty, trim it down to a thinner layer, saving the trimmed fat for a tasty snack.
  3. Blend 1 teaspoon of salt, 1 and 1/2 teaspoons each of pepper and garlic powder, adjusting for the size of your roast. Evenly coat the pork with this seasoning mix.

Cooking the Pork Roast on Low Heat

  1. Place the roast, fat side up, in a large roasting pan. Add a shallow layer of chicken broth to the pan and roast uncovered.

How Long to Roast the Pork?

For tender, pull-apart meat, aim for an internal temperature of about 180°F, which typically requires about 40 minutes per pound at 300°F.

  1. If the broth evaporates, leaving a brown residue, add more liquid to integrate those flavors into your gravy.

Let the Pork Roast Rest

  1. Once the roast reaches 180°F, remove it from the oven to rest for 40-45 minutes, a crucial step for perfect results.

Note: You might be concerned that the roast will cool down during its rest period. Rest assured, the meat retains its warmth quite effectively. Moreover, a brief return to the oven for the reverse sear will ensure it’s thoroughly reheated. However, it’s worth noting that sliced meat can lose heat rapidly. The solution? Serve the roast with plenty of hot gravy. This not only keeps the dish warm but also enhances its flavor, making every bite satisfyingly delicious.

It’s Time for the Reverse Sear

  1. Preheat your oven to a blistering 475°F. This high temperature is crucial for achieving the perfect crust on your pork roast.
  2. Transfer the pork onto a clean baking sheet or simply use the same roasting pan, but make sure it’s rinsed clean. This step ensures even browning and crisping of the meat’s exterior.
  3. Roast the pork in the now scorching oven for approximately 13-17 minutes, leaving it uncovered. The goal here is to develop a rich, brown crust that contrasts delightfully with the tender meat inside.
  4. Remove the roast from the oven and proceed to carve it immediately. There’s no need to rest it again; it’s ready to be enjoyed right away. This method brings out the roast’s intrinsic flavors, enhanced by the crisped-up fat and seasoning.
A golden-brown roast pork sits invitingly on a platter, its crispy exterior encasing a tender, juicy interior. Expertly carved slices reveal the succulence within, complemented by fresh herbs for garnish and a side of rich gravy, promising a delicious feast.

Can I Make the Roast Ahead of Time?

Yes, indeed, preparing the roast in advance is not only possible but also practical for hosting or meal planning.

  1. Complete the initial slow roasting at 300°F, let the roast rest, and then apply the reverse sear as detailed above. After the final rest, allow the roast to cool significantly.
  2. Chill the roast in the refrigerator until it is completely cold. This step makes slicing the meat much more manageable, ensuring uniform thickness without the juices causing a mess.
  3. When ready to serve, slice the cold roast thinly. Cold meat slices more cleanly, providing aesthetically pleasing and even servings.
  4. Arrange the slices on a baking sheet, slightly overlapping. Before serving, lightly moisten the slices with either water or chicken stock. This minimal amount of liquid will generate steam in the oven, reheating the pork without drying it out.
  5. Cover the sheet with foil and warm in a 300°F oven for about 25-30 minutes. This gentle reheating process ensures the pork remains juicy and tender, ready for your guests to enjoy.

Storage Tips and Instructions

For storing leftovers, slice the pork roast and place the slices in an airtight container; they can be refrigerated for 3-4 days or frozen for up to a month.

To reheat, gently warm the slices in the oven covered with foil at a low temperature, or microwave them covered, to retain moisture. This method ensures the pork remains delicious and tender.

Frequently Asked Questions

Can I Cook Two Pork Roasts at the Same Time, and How Should I Adjust the Cooking Time?

Yes, cooking multiple roasts together is possible. Ensure there’s enough space between them for proper heat circulation. The cooking time may need a slight adjustment, so it’s essential to monitor the internal temperature of each roast to ensure they’re cooked through.

How Do I Make Gravy from the Pork Roast Drippings?

To make gravy, start by collecting the drippings from the roasting pan. Mix in a small amount of flour to create a roux, then gradually add chicken or vegetable broth, stirring constantly to achieve your desired consistency. Season with salt and pepper to taste.

Should I Brine My Pork Roast Before Cooking?

Brining the pork roast can enhance its flavor and moisture content. If you choose to brine, remember to adjust the amount of salt used in the seasoning mix to avoid an overly salty roast.

Can I Add Vegetables to the Roasting Pan with My Pork Roast?

Absolutely! Adding vegetables like potatoes, carrots, and onions can create a delicious and convenient one-pan meal. Just be aware that the vegetables will cook in the fat and juices from the pork, becoming very tender and flavorful.

What Should I Do with Leftover Pork Roast?

Leftover pork roast can be stored in the refrigerator for a few days or frozen for longer storage. Use it in sandwiches, salads, or as a protein addition to soups and stews. Reheating gently in a covered dish in the oven or microwave is best to maintain its moisture.

A golden-brown roast pork sits invitingly on a platter, its crispy exterior encasing a tender, juicy interior. Expertly carved slices reveal the succulence within, complemented by fresh herbs for garnish and a side of rich gravy, promising a delicious feast.
Yield: 10-12 servings

How to Roast Pork Perfectly

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours

Master the perfect pork roast! Juicy tenderness wrapped in a crispy crust with our easy reverse sear method. From picking the right cut to whipping up delicious gravy, we've got all the tips you need for a show-stopping meal. Let's get roasting!


  • 5 pounds pork butt
  • 1.5 tsp. black pepper
  • 1.5 tsp. garlic powder
  • 1 tsp. salt
  • Chicken broth


  1. Take the pork roast out of the fridge to warm up for about 30 minutes to an hour. Meanwhile, heat your oven to 300°F.
  2. If there’s a lot of fat on your roast, trim some off but keep it! Season this fat with a little salt, pop it on a baking tray, and roast alongside your pork. It’ll turn into a crispy treat.
  3. Mix some pepper, garlic powder, and salt in a bowl. Rub this all over your pork.
  4. Put your pork in a roasting pan, fat side up. No need for a rack.
  5. Pour some chicken broth (low or no sodium) into the pan, about half an inch deep. Slide it into the oven, uncovered.
  6. Cook it for 40 minutes per pound, or until it hits 180°F inside for that pull-apart tenderness.
  7. If the broth dries up, add more to keep everything moist and tasty.
  8. After cooking, take the pork out and let it rest on a plate for 30-40 minutes. Now’s a good time to whip up some gravy with those pan juices.
  9. Crank the oven up to 475°F. Pop the pork back in on a clean tray for 13-17 minutes to get the outside super crispy.
  10. Once it’s looking golden and delicious, take it out, carve it up, and serve. No need to rest it again—dig in!

Nutrition Information



Serving Size


Amount Per Serving Calories 410Total Fat 29gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 15gCholesterol 130mgSodium 372mgCarbohydrates 1gFiber 0gSugar 0gProtein 35g

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