SV Solstice Recipes

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pork_roast [2022/10/25 13:56]
jforbes created 		pork_roast [2022/10/25 14:03] (current)
jforbes
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 ===== Ingredients ===== ===== Ingredients =====
   * Olive oil spray   * Olive oil spray
-  * Spice Rub+  * [[pork_rub|Spice Rub]]
   * 3 lb. boneless pork shoulder roast   * 3 lb. boneless pork shoulder roast
  
Line 10: Line 10:
  
   - Tie the roast to create a firm roast   - Tie the roast to create a firm roast
-  - Rub the spice mixture all over the pork.  +  - Line a rimmed baking sheet with foil and fit it with a wire rack.  
-  - Spray top liberally with olive oil. +  - Spray the wire rack with olive oil. 
-  - Cook the pork for 15 minutes at 425°F +  - Pat the meat dry with paper towels. Place it on the wire rack.  
-  - Lower the oven to 375°F and continue cooking to an internal temperature of 145°F, about 75 more minutes.  +  - Rub the spice mixture all over the roast.  
-  - When done, it will be beautifully browned: remove from the oven.  +  - Spray the top liberally with olive oil. 
-  - Let for 20 minutes before slicing and serving.+  - Heat the oven to 425 degrees F. Allow the roast to sit at room temperature while the oven is warming, about 30 minutes.  
 +  - Insert a meat thermometer probe into the middle of the roast and place the pork in the hot oven.  
 +  - Roast it for 15 minutes, then lower the heat to 375 degrees F and continue roasting until the meat thermometer reads 145 degrees F.  
 +  - About 25 minutes per pound. 
 +  - Remove the roast from the oven. Loosely tent it with foil, and allow it to rest for 20 minutes. 
 +  - Carefully remove the butcher twine from the roast, slice and serve. 
  
-===== Serving =====+===== Notes =====
  
-  - Slightly pink is OK, says the USDA (but feel free to cook it for longer if you prefer) +  * If your roast is bigger than 3 lb., you will need to cook it for longer.  
-  - It's very important to allow the fully cooked roast to rest for at least 20 minutes prior to slicing it. This allows the juices to redistribute and settle.+  * If the top seems to be browning too much after 75 minutes, loosely cover it with foil. 
 +  * Slightly pink is OK, says the USDA (but feel free to cook it for longer if you prefer) 
 +  * It's very important to allow the fully cooked roast to rest for at least 20 minutes prior to slicing it. This allows the juices to redistribute and settle.
pork_roast.1666720597.txt.gz · Last modified: 2022/10/25 13:56 by jforbes

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