Easy Pork Roast In Oven
This Easy Pork Roast In Oven Recipe is a great way to get falling apart pulled pork the old fashioned way. No need for a pressure cooker or slow cooker, just slow oven roasted pork.
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Baked Pork Roast Recipe
This is one of those simple recipes that is super versatile. Make this oven baked pork roast to serve over rice or potatoes, on bbq pork sandwiches or in pork tacos.
The seasoning on this pork roast will go well with any dish making this pulled pork roast perfect for meal-prep. I like to serve this pork with gravy and potatoes.
What To Serve With Pork Roast
Oven Roasted Potatoes – Cauliflower Mushroom Rice – Easy Rice Pilaf – Brown Butter Mashed Potatoes
Do You Cover Pork Roast In The Oven
I personally do not cover my pork roast while in the oven. But, feel free to cover with foil and it will keep more of the juices trapped inside. It’s personal preference.
Ingredients Needed For Oven Pork Roast (screenshot for grocery list)
- Boneless Pork Butt Roast
- Garlic Powder
- Onion Powder
- Paprika
- Cumin
- Salt/Pepper
How To Make Tender Pork Roast
- Preheat oven to 300ºF
- Combine garlic powder, onion powder, paprika, cumin, salt and pepper. Rub mixture onto the outside of the pork roast.
- Place pork roast (fat side up) into large roasting pan with 1 cup water in the bottom.
- Bake for 4-5 hours or until desired tenderness. (I typically go 5 hours for pull apart pork roast) Add water as needed during cook time.
What Temperature Should A Pork Roast Be Cooked To
Check out this handy Pork Temperature Breakdown by Pork.org. Basically for pork you want the internal temp to reach 145ºF-160ºF.
Easy Pork Roast In Oven
This Easy Pork Roast In Oven Recipe is a great way to get falling apart pulled pork the old fashioned way. No need for a pressure cooker or slow cooker, just slow oven roasted pork.
Ingredients
- 4 Lb Boneless Pork Butt Roast
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Salt (more to taste)
- 1/2 teaspoon Pepper
Instructions
- Preheat oven to 300ºF
- Combine garlic powder, onion powder, paprika, cumin, salt and pepper. Rub mixture onto the outside of the pork roast.
- Place pork roast (fat side up) into large roasting pan with 1 cup water in the bottom.
- Bake for 4-5 hours or until desired tenderness. (I typically go 5 hours for pull apart pork roast) Add water as needed during cook time to prevent burning on the bottom of pan.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 493Total Fat 34gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 18gCholesterol 156mgSodium 228mgCarbohydrates 1gFiber 0gSugar 0gProtein 42g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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Just made this today absolutely incredibly delicious..I omitted the cumin (don’t like it) but I added liquid smoke to the water and it was just perfect!
What a great idea! Adding liquid smoke!
This is the most delicious and easy recipe to make. I’ve made this several times and it always turns out perfectly. Guess who requested this for his Fathers Day dinner. My husband loves it! Happy Father’s Day to all. Thank you for sharing.
Do you cover the roasting pan with the lid? It’s one of the smaller blue ones with the white dots…
Excellent! Easy to make and the flavors are outstanding! This recipe is a keeper.
I was hoping to find the same answer!
U Don’t Have To Cover The Pan. It’s Optional If You Wanna Keep More Of The Juices In.
This is my go to pork roast recipe! So many uses for leftovers! Thank you.
Do I cover it
What recipes can be done with leftovers? Thanks.
We love this recipe! We like to make it and then use it for so many things. Tonight we are going to shred a chunk and crisp it in a pan for tacos. We have also used it for pork bbq sandwiches and sometimes just on a plate or on rice. I like to freeze hunks of it. They are so easy to defrost and make a meal from.
Perfect. Forgot the water and it come out a little dry but still super yummy!
Can you use chicken broth for the liquid in the pan or would not be good?
For those asking, no, you don’t cover it. Pork roasts like this have a lot of fatty connective tissue throughout. You want this to render out entirely so the finished product has virtually none remaining with a hard finish on the outside. This is also why you have to monitor the liquid level during the cooking time. If you covered the pan, even sitting on a wire rack, your roast would be drowned halfway deep in juices and would be stewed instead of roasted.