Pork Roast
Ingredients
Pork Spice Blend
-
1
teaspoon
garlic powder
-
1
teaspoon
ground coriander
-
1
teaspoon
ground fennel
-
1
teaspoon
paprika
-
to taste
none
kosher salt
-
to taste
none
black pepper
-
2
tablespoons
olive oil
Pork Roast
-
4 to 5
pounds
pork shoulder roast or pork butt, bone-in
-
½
cup
water
-
2
pounds
new potatoes, quartered
-
1
pound
carrots, peeled and cut into 2-inch pieces
-
1
none
red onion, quartered and chopped
-
2
tablespoons
olive oil
-
to taste
none
kosher salt
Instructions
- Make the pork spice blend by whisking together garlic powder, ground coriander, ground fennel, paprika, kosher salt, and black pepper in a bowl. Add olive oil to form a paste.
- Preheat the oven to 450°F and set a rack over a deep roasting pan. Pat the pork dry and rub it with the spice blend paste.
- Place the pork roast in the rack, fat cap side up, and pour water into the bottom of the roasting pan.
- Roast the pork for 35 minutes, then reduce the temperature to 350°F and roast for 1 hour.
- In a bowl, combine potatoes, carrots, and onions with olive oil and salt. Add the vegetables to the roasting pan.
- Continue roasting for 2 to 2½ hours until the pork reaches an internal temperature of 190°F.
- Remove from the oven and let the pork rest for 20 minutes before carving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
386
Total fat
17g
Total carbohydrates
27g
Total protein
30g
Sodium
153mg
Cholesterol
93mg
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