====== Pork Roast ======

===== Ingredients =====
  * Olive oil spray
  * [[pork_rub|Spice Rub]]
  * 3 lb. boneless pork shoulder roast


===== Procedure =====

  - Tie the roast to create a firm roast
  - Line a rimmed baking sheet with foil and fit it with a wire rack. 
  - Spray the wire rack with olive oil.
  - Pat the meat dry with paper towels. Place it on the wire rack. 
  - Rub the spice mixture all over the roast. 
  - Spray the top liberally with olive oil.
  - 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. 

===== Notes =====

  * If your roast is bigger than 3 lb., you will need to cook it for longer. 
  * 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.