My mom is pretty much obsessed with pork roasts. We had a big family and every Sunday she would make a big meal. It was almost always one of three things. Beef Roast, Baked Cracker Chicken, or this Easy Baked Pork Roast.
This is not a recipe to be used with a boneless pork loin or tender loin cut. This recipe is for butt portions, shoulder portions, or any other bone in large pork roast you find at your grocery store. you want this roast to have some nice marbling going on.
The good news is that you can almost always find a butt or shoulder bone-in pork roast for under $1.50 a pound, so it also makes for an affordable option when you want some good old meat and potatoes comfort food.
Choosing a roast with nice marbling makes for a delicious moist roast with just the right amount of crispy salty-ness on the edge pieces.
Those crisp, salty edge pieces were a hot commodity at our dinner table and I would always try to sit as close to the meat plate as I possibly could so as soon as the prayer was over I could quickly grab a nice big edge piece.
My other favorite thing about making this Easy Baked Pork Roast is the gravy. I have a separate post that teaches you how to make gravy out of almost any meat drippings. It’s easier than you think. No need to be intimidated by making gravy. I always make the drippings from this roast into gravy and serve it with the meat over mashed potatoes or white rice.
Use leftover meat for Taco’s, Chimichanga’s, Barbecue Pork Sandwiches, or Disapearing Casserole
- 1 large pork roast, butt or sholder bone-in (6-8 lbs)
- Salt and Pepper
- Sprinkle Salt and Pepper into the baking dish of your choice. I use a dutch oven style pan, but if you don't have one you can use a 9x13 pan or a roasting pan
- Place the roast in the pan and generously salt and pepper the top and sides if you can get to them. When I say generously I mean you should be able to see the salt on the roast. A good 4 tsp or so depending on the size of your roast.
- That's it, just salt and pepper, now put the roast, uncovered into a 350 degree oven for 3½ to 4 hours. (Smaller roasts may only need 3 hours or If you are using a frozen roast you may need to let it go for an additional 30-60 minutes.)
- When it is done cooking remove it from pan and let it rest for about 20-30 minutes before slicing. (I cover it with foil when it is resting.
- Use drippings in pan to make gravy.
This is making my mouth water! What temperature should I set the oven at?
lol, oops! 350 degrees. I just fixed the recipe to have the bake temp. Thanks for letting me know. If I know I am going to be gone (like to church) for 3 1/2 or 4 hours and I want to start it before I leave I set the oven to 300 or 325 depending on how big the roast is and then it is fine to cook for the extra time without getting overdone.
Love to come home from church to the smell of a good roast cooking in the oven. Yum! Will try the meatloaf tomorrow. Sounds slurpy durpy good!!!!!
You are going to love both of them 🙂 Slurpy Durpy, I like that!
Do you add any ater?
Water
No I don’t, but I always pick a fairly fatty roast. This is not a great way to cook a lean pork roast, it will come out dry. But it is amazing if you cook a roast with some good marbling or a fair amount of fat.
What a simple, delicious, easy meal. Looks so good. Pinned.
It really is, your going to love it and the leftovers make great pulled pork sandwiches. This is my favorite recipe for them. https://reallifedinner.com/pulled-pork-with-easy-homemade-bbq-sauce/
doing this soon! could i slow cooker this for 6 hours?
Yes, but part of what makes this roast delicious is the crispiness that baking it in the oven naturally produces. It will not have that when cooked in the slow cooker, but it will still be a delicious roast. 🙂 Just make sure to salt and pepper generously.
Water
Also Marie, what is baked cracker chicken?
Hi Kitty,
I’ll have to remember to take pictures next time I make it. My mom made it all the time. She would crush soda crackers and add a little salt and pepper. Then she would dip pieces of bone-in chicken in butter and then in the crushed crackers and bake it. She would always make gravy from the drippings. It was one of her go-to sunday dinner meals when I was growing up.
I am so excited to get your newsletter with recipes. I love cooking and baking and am always looking for new ideas to try. I surely will be trying these Coconut Cream Pie Pastry Bites real soon.
Thanks Lynn. I love the coconut cream pastry bites!!!
Every Sunday my mom would put a roast of some kind in the oven before before we went to church and when we came home the house smelled sooo good
Me too. 🙂
I cook a pork roast with sauerkraut in the bottom of the pan. Cover with foil for about 3hrs @ 350*. The last hour I take out the bone and slice the roast then add potatoes, carrots and sliced onion. Salt and pepper and add about 1/2 cup sugar over all. Continue cooking until all vegetables are tender.
I just cooked one of these last week. I was reading the comments about make the gravy, the way I make my gravy is by taking a sifter and sifting about a cup to two cups of self rising flour into the water ( I usually make sure the water is about half way on the roast. I stir the flour and water really good and then put my roast in. Salt and pepper! Cook on 300 for about 3-4 hours covered.
During the cooking process the flour I added makes the gravy while cooking! It is delicious ! The last hour of cooking I add the carrots, onions, potatoes and sometimes I will add mushrooms! Complete meal in one pan. You will need a rather large roasting pan to hold everything but it is worth it!
Sounds awesome, I will have to try that. Thank you!
After you put potatoes and carrots in do you cover?
I love roast pork. Great easy recipe.
Do you add any water to the pan
No, I do not add water.
With pork, I like to add a little garlic to the process. It can be in any form: garlic salt, fresh garlic, etc.
I was looking online for a bone in pork roast and found myself here. The timing and temp was spot on. Thanks!
I cut slots in my roast and stuff with garlic peices, I do this with all my roasts.
I also saw a comment about self made gravy. Brilliant!!! Never thought of doing that. I did not cover the roast and I put flour/water mixture in pan the last hour, using regular flour. It came out awesome. I will keep this recipe for future use. Thank you
I love hearing this Debora! I am definitely going to add garlic in mine next time! Such a great idea!
To what internal temperature should the pork be cooked? Is it the same or different based on which cut of pork is used?
Hi, the internal temp should be at least 145 degrees Fahrenheit.