Using this technique, you can make roast pork that is juicy and tender on the inside and has a nice, brown crust on the outside. It works perfectly every time!.
The reverse sear technique from Serious Eats is my go-to technique for roasting prime rib. com. To reverse sear, cook the roast in the oven at a low temperature until it reaches the desired temperature. Then you let it rest for awhile. After that, you bake it in a very hot oven to create a nice, crisp crust.
If you’re accustomed to searing your roast first before cooking it, it might seem counter-intuitive. But I promise, it works amazingly well. I’ve used it to make pork roast and it turned out amazing and perfect. This is the only way that I roast pork now. My new preferred method for preparing steaks is the reverse sear. I’m pretty excited about it all!.
So, today I’m going to demonstrate how to roast pork using the same reverse-sear method. You get all kinds of good crunchy meat and fat on the outside, and a soft juicy interior that is almost as soft as pulled pork from a slow cooker.
Video: How To Roast Pork Using The Reverse Sear
This how-to is for pork roasts that have some marbling. Look for a boneless or bone-in pork butt or shoulder. Don’t try it with a loin. Just don’t. Go here for instructions on how to roast a pork loin perfectly if you don’t have a butt or shoulder.
Now that you are aware of the type of pork cut we will be using, you must be aware of the size. Between 4 and 8 pounds is ideal. Only a few ingredients are required for this recipe for pork roast aside from those two.
I use salt, black pepper, and garlic powder as my only seasonings. We only require some low-sodium chicken broth as the final ingredient. So easy.
How Long Do You Roast The Pork For?
You’re not aiming for a medium-rare pork here. You want that really tender meat like for pulled pork. However, you don’t want it to be so delicate that when you try to slice it, it actually pulls. Aim for about 180°F internal temperature. That will be about 40 minutes per pound at 300°F.
Tip: Use an instant read thermometer to check it after 25 minutes per pound and then again every 5 minutes per pound after that. So if you have a 5 pound roast, you’ll check it after 125 minutes (about 2 hours) and then every 25 minutes or so after that. It will probably take 3 and 1/2 hours to get to 180°F.
5) Add more broth (or water) when it has evaporated and left a light brown layer on the pan’s bottom. Make sure to add enough liquid so that it reaches the pan’s sides again. This is done to remove any browning left over from the previous batch of broth on the pan’s sides. This entire brown flavor is what you want in your final gravy.
6) Put the roast back into the oven. Add more liquid once the level falls below that.
7) Remove the roast from the oven when it reaches 180°F and allow it to rest for 30 to 40 minutes. It will be fine for up to an hour. There is no need to cover it during resting time. Because this is the only opportunity for the roast to rest, it is crucial. Don’t skip this step.
You may be concerned that the roast will become cold during this extended rest. It actually stays warm inside for a long time though. Additionally, you’ll reheat the roast by placing it back in the oven for a short period of time. Last but not least, in my experience, no matter what you do, once you carve a roast, those slices tend to cool down pretty quickly. The secret is having a ton of extremely hot gravy to pour on top of everything. That makes it all warm and delicious!.
Use the resting period to complete the remaining side dishes and prepare the gravy with the gorgeous, brown liquid left over from the roasting pan. Here is how I make the best gravy with drippings from roasts like the ones you have.
Cooking The Pork Roast On Low Heat
4) Put the roast in a large roasting pan, fat-side-up. Add about a half inch of low or no-salt-added chicken broth to the bottom of the pan. Roast it uncovered.