Reverse Seared Pork Roast
January 19, 2020
"This pork roast recipe is super easy to make and tastes fantastic. The crunchy crackled skin makes this ever so sinful!!!"
- Serving Size: 1 (284.5 g)
- Calories 757.4
- Total Fat - 50.1 g
- Saturated Fat - 18.7 g
- Cholesterol - 277.7 mg
- Sodium - 455.1 mg
- Total Carbohydrate - 0.2 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 71.1 g
- Calcium - 75.8 mg
- Iron - 5.1 mg
- Vitamin C - 0 mg
- Thiamin - 1.4 mg
Score the skin with a sharp knife about 1/4 inch deep.
Mix all the spices together and rub all over the roast.
Place the roast, flesh side down onto a plate and refrigerate a few hours uncovered.
Remove roast from refrigerator 1/2 hour before cooking.
Place the roast on a wire rack over a rimmed baking sheet.
Cook in a preheated 250 oven until the roast has an internal temperature of 145 degrees F. The time will vary from oven to another, mine took 4 hours.
Remove from oven and tent with foil; meanwhile set oven to 500 degrees Fahrenheit and after 15 minutes remove the foil and return the roast to oven and cook for 15 to 20 minutes or until you have a nice golden bubbly crust.
Allow roast to sit for 10 minutes before slicing.
Tips & Variations
No special items needed.