How to Roast Pork Perfectly

• Gluten free
• Paleo

• Meat

  • 1 Pork butt or pork shoulder, boneless or bone in

• Produce

  • 1 Garlic powder

• Canned Goods

  • 1 Low or no-sodium chicken broth

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

Found on cookthestory.com

Description

Ingredients

• a boneless or bone in pork butt or pork shoulder (4-8 pounds is ideal)
• 1 and 1/2 tsp. black pepper
• 1 and 1/2 tsp. garlic powder
• 1 tsp. salt
• low or no-sodium chicken broth

Directions

• Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat oven to 300°F. If your pork roast has a thick layer of fat on the outside, cut about half of it away so that its a thinner layer. You can throw this out. Or, the best thing to do, is to turn it into a snack to have while your pork is roasting. Put the fat that you removed from the roast in a single layer on its own cake pan. Use a pan with edges because a lot of hot fatty liquid is going to come out of it. Season it lightly with salt. Roast the layer of fat in the 300F oven until its brown and very crispy. Check it often. Blot it on kitchen towel. Break it into pieces and offer it as nibbles to anyone who is lured into your kitchen by the roasting pork smells. Meanwhile, mix the pepper, garlic powder and salt in a small bowl and then sprinkle liberally all over the roast. Depending on the size of your roast, you may not need it all. Put the roast in a large roasting pan, fat-side-up. You do not need to use a rack in the pan. I never do. Add about half an inch of low or no-sodium chicken broth to the bottom of the pan. Put it into the oven, uncovered. For how long? Well, youre not aiming for a slightly rare pork here. You want that really tender meat like for pulled pork. But you dont want it to be so tender that it pulls when you try to slice it. Aim for about 180°F internal temperature. Use an instant read thermometer to check the temperature. It will take about 40 minutes per pound. If at any point most of the broth has evaporated, add another half inch. Take the roast out of the oven. Transfer it to a plate so that you can get at the roasting pan and make your gravy. Let the roast rest for 30-40 minutes. This is important because this is the only time the roast will rest. The roast does not need to be covered during resting time. Dont skip this step. Use this time to make your gravy. (Heres how to make gravy using the flavorful broth from the bottom of the roasting pan) and to finish off your other side dishes and set the table. Preheat the oven to 475F. Once the roast has rested, the oven has preheated and once you have everything else for your dinner just about ready, put the roast into a clean roasting pan or onto a baking sheet, uncovered, and put it into the hot oven for 13-17 minutes. You want the outside to get nice and brown. When its really nice and browned, take the roast out of the oven and immediately carve it* and serve it. Do not let it rest now since it has already rested.