So I’m not a huge fan of pork….but this roast is GREAT!
My bestie William kept raving about his Mom’s pork recipe so I decided to give it a try. And all I can say is Jeannine’s recipe was a crowd pleaser. I put my own spin on it with my seasoning combination but the method in which Jeannine cooks the pork is perfection. It comes out juicy with a slight crust on it & it is always cooked perfectly in the center.
Quick tip: please read the entire recipe all the way thru first.
I always fail do this & it bites me in the ass sometimes. This is a great recipe to make on the weekend because you’ll need to carve out some time. The roast needs to be brought to room temperature first & foremost (which takes about 45 minutes). Then it takes about 1 hr 20 minutes-ISH in the oven (all depends on much your roast weighs). This is super important to know the weight of your roast- it will determine the exact cooking time.
Now onto the dry rub!
This sweet yet mildly spicy rub gives the roast the most perfect flavorful crust. Please note that this rub makes more than double what you will need. You can save the rest in an airtight container or mason jar to use at a later date (will stay fresh for about six months).
Make sure you put this seasoning ALL over the roast- even the fat side. I like to rub the roast down in the roasting pan I’ll be using to cook it in. Do this about halfway thru the bringing to room temperature process.
Another tip- cover the roast with tin foil for 10 minutes after taking it out of the oven. The meat needs time to rest & you want to keep as much of the heat in as you can. This will also help to make sure it doesn’t dry out.
If you are having a small holiday celebration this year- this would be a great entree to make. All you need are a few sides to go with it (mashed potatoes & green beans are William’s suggestions) & you got yourself a scrumptious, hearty meal. I would even pair this with some cauliflower soup as a starter.
- 4 lb. pork roast
- ½ cup dark brown sugar
- ¼ cup paprika
- 1 tbsp. ground black pepper
- 1 tbsp. fine sea salt
- 1 tbsp. chili powder
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. ground cumin
- 1 tsp. cayenne pepper
- Allow your pork roast to get to room temperature (take out of the fridge & leave on the counter for about 45 minutes).
- Mix all the spices together in a medium size bowl to create your pork dry rub. While the pork roast is getting to room temperature- apply the dry rub. Pat the pork roast dry with a paper towel before applying the dry rub. Please note: based on the size of your pork roast, you will only use about ¼-1/2 of the dry rub.
- Preheat your oven to 500 degrees.
- Put roast (fat side down) in a metal roasting pan & place on the bottom third of your oven.
- Bake roast for EXACTLY 5½ minutes per pound. If you have a 4 pound roast- you will bake for 22 minutes.
- After baking time is completed, turn off the oven & leave the roast in there for 45 minutes to an hour.
- Remove from oven & cover with foil and let rest for 10 minutes. You can also check the internal temperature of the roast to make sure it is done (it should be about 145-150 degrees).