I have always made pork roasts in the Crockpot…until recently. A few months ago, I didn’t have time to use the slow-cooker, so I decided to give the ol’ oven a go.
What an amazing discovery I uncovered! This Simple Oven Baked Pork Roast came out better than I could have imagined, and in a fraction of the time it would have in the Crockpot. So, I am excited to share this easy and delicious recipe with you today.
Crockpot vs Oven
As much as I love the food that comes out of my Crockpot, it does have a couple big negatives for me…
First– it takes forever.
The only time the timing really works out is when I get up and put whatever I’m cooking into the Crockpot first thing in the morning.
I don’t know about all of you, but I rarely feel like getting up before work to cook dinner. Cooking in the oven is much more predictable. When I use my Crockpot my roast always takes longer than I anticipate. Which kind of leads me into my second hesitation of using my Crockpot regularly…
Second– I don’t like leaving it on when I’m not home.
Maybe it is just paranoia, but I was raised by my worry-wart Grandma. I have always been told not to leave appliances plugged in when you aren’t around in case something goes wrong. Whether it is likely, or not, I am just not interested in worrying about my house burning down all day.
Oven Roasted Pork Roast Recipe:
I need to mention here that this recipe is for a pork shoulder roast, not a pork loin. Pork Loin is totally different and cooking time would not be the same.
Season the Roast
- Canola Oil
- White Wine Vinegar
- Garlic Powder
- Lemon Pepper
Rub down the whole roast with the oil.
Then dash some white wine vinegar on both sides and rub around.
Put a good amount of salt on all surfaces. You don’t want to over do it, but you want to put enough for it to sink in a season the inside.
Now, sprinkle some pepper. Then a little turmeric (very good for you, but go light on it. It has a strong flavor). Go heavy on the garlic powder, and then a light addition of lemon pepper. Finally, sprinkle all sides with paprika for color (paprika is also good for you).
Sear the Roast
Take your deliciously seasoned roast and put it in a frying pan. I use high heat, just to get a quick sear on all sides, but not cook the roast much at all. This adds great flavor and helps seal in the juices. Don’t worry if gets a little blackened in spots…that’s the good part!
When it is seared on all sides, put it in the center of your baking pan, fat side up (if one side had more fat than the other), and set aside.
- 4-6 Russet Potatoes
- 1 Yellow Onion
- 4 Cloves of Garlic
Cut your potatoes into large chunks. (quarter small potatoes, cut larger ones into sixths or eighths).
Do the same with your onion. You can divide each chunk you cut into smaller pieces with your hands by peeling them apart a little.
Scatter you potatoes and onions around the roast and lightly season with salt, pepper, garlic powder, and paprika.
Also, cut your garlic cloves into 4 to 6 pieces. Press some into holes in the roast, and sprinkle the rest on the potatoes.
Cover and Bake
Cover your roast with foil for even baking. I baked mine at 425 degrees (F) for 20 minutes, then turned it down to 300 degrees and baked for about 40 mins per pound. I wanted mine to fall apart and still be juicy, and it came out exactly right! Feel free to take it out about 1/2 an hour early and make sure it didn’t get done sooner than expected.
Also, if for some reason you think it needs to cook longer after the set time, just put it back in for another 20-30 minutes and check again. Repeat until it is just how you want it.
Now, Enjoy your Simple Oven Baked Pork Roast!
See how easy that was! And now it is time for the best part… Enjoying that delicious juicy pork roast! Just cut it up or take off yummy chunks with a fork. My mouth is watering just thinking about it!
Spicing it Up
As always, I want to give some advice on how to spice up this dish for the Chiliheads like me.
If you want to heat up this recipe you could easily chop up some of your favorite hot peppers and sprinkle on the roast and potatoes. I think I would go with a cayenne, serrano, or thai peppers. Jalapenos and habaneros are a bit sweeter than I would prefer with this dish.
You could also just take the seeds from any hot pepper and add for heat without adding a new flavor to the recipe.
If you want to just use some hot sauce to your own plate, like I did for this meal, I recommend something spicy with a light flavor. The roast is so freaking yummy on it’s own, you don’t want to alter the flavor when you really just want some heat.
I always use several hot sauces with every meal, but for this dish my favorites were Melinda’s Original Habanero and Trader Joe’s Habanero Hot Sauce. Both of these pair really well with pork. If you don’t already have these in your fridge you can check out my Hot Sauce Shop to pick some up for yourself.
Well, I think that about wraps it up. As always, thanks for reading. If you have any question, comments, or suggestions I would love to hear from you. Please feel free to leave a comment below. Talk to you soon!