It’s wonderfully easy to make a Reverse Sear Roast Pork, so have no fear when following this simple recipe!
Reverse sear is an easy method for cooking big cuts of meat to caramelized perfection. The meat stays super juicy on the inside. This recipe for reverse-seared pork roast tastes like it’s been slow-roasted for hours in a fancy kitchen, but it’s so easy to make!
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What is Reverse Sear?
It doesn’t matter if the recipe calls for beef prime rib, beef ribs, boneless or bone-in rib eyes, tenderloins, or strip loins. Any thick cut of meat benefits from the reverse sear method. It’s a very simple process! Simply season, bake, then pan sear, and enjoy the mouth-watering results! Reverse sear gives home cooks more control over managing the internal temperature, so the meat doesn’t get under or overcooked.
Why We Love This Recipe
- Any cut of meat can benefit from the reverse sear method, especially the bigger cuts.
- Just a few simple ingredients are all it takes to season the meat. A little time in the oven, a rest, then a quick sear and it’s ready to serve and eat! Meat comes out tender and juicy every time!
- It goes with so many delish side dishes! Serve with Sourdough Stuffing, Glazed Sweet Potatoes, Irish Potato Recipe (Irish Champ), or some Parmesan Roasted Broccoli or Oven Roasted Asparagus. Add a fresh Greek Salad Recipe and an Apple Bundt Cake for an easy dessert.
Ingredients and Variations
MEAT – The reverse sear method is great for larger, tougher cuts of meat that are more economical, but it takes a few tips to get that moist and tender result. This recipe calls for a pork shoulder roast, but a large chuck or thick eye of round can be used as well. Be sure to allow plenty of time for those larger cuts of meat to thaw in the refrigerator before preparing.
SEASONINGS – Liquid smoke can be added to the broth as well as the other seasonings to the dry rub. Here’s a good Jerk Seasoning rub to keep on hand for any kind of meat.
BROTH – Broth can be chicken or homemade turkey broth, or from a carton. Use low sodium so that the gravy doesn’t get too salty!
How to Make
- Allow meat to come to room temperature & trim off fat cap. Rub seasoning mix into meat.
- Bake roast with broth in a slow oven (per recipe below). Add more broth as necessary. Meat will cook at the rate of about 40 minutes per pound, so plan accordingly based on the size roast you have.
- Allow meat to rest for the allotted time. Meanwhile, prepare the gravy.
- Heat oven again & sear cooked meat until the outside is golden brown. Slice & serve.
How to Make Gravy
- Place pork roast drippings in a saucepan and heat to a simmer.
- Make a slurry & slowly add to the gravy, whisk until thickened.
- Season and serve on the side of the pork roast.
Perfectly Seared Pork Roast
- Low and slow is the way to go for a juicy pork loin! This keeps the roast juicy, and it will retain the juices by searing at the end.
- For extra flavor try rubbing the outside of the meat with a garlic clove before seasoning.
- For best results, use a meat thermometer. As soon as it registers 180˚F, it’s done.
- Pork roast can also be seared in a pan. Instead of the final searing in the oven, just pan fry in a hot skillet until the outside of the roast is caramelized and crispy!
Got Leftovers?
Leftover pork roast makes for delicious leftovers! Thin slice for sandwiches, or top onto a salad. Add cubes to a soup, an omelet, or a casserole! Kept in the refrigerator, pork roast will keep up to 5 days. Freeze slices between layers of parchment paper in the freezer for up to 6 months.
Other Easy Roast Recipes To Try!
- Pork Loin Roast With Pears – an easy meal.
- Prime Rib Roast – perfectly decadent.
- Roast Rack of Lamb – easy recipe
- Best Pot Roast – a classic!
- Sous Vide Prime Rib Roast – perfectly cooked.
Reverse Sear Pork Roast
Equipment
Ingredients
- 5-6 pounds pork shoulder roast pork butt (boneless or bone in)
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons pepper
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- 4 cups chicken broth no salt added (or reduced sodium), or more as needed
To Make Gravy
- 2-3 Tablespoons cornstarch
- 2-3 Tablespoons water
Instructions
- Allow meat to rest at room temperature for about one hour. Preheat oven to 350˚F.
- Trim large fat cap from meat.
- In a small bowl, mix together garlic powder, pepper, paprika, and salt. Rub into all sides of the roast.
- Add roast to a roasting pan with fat side on top. Add enough broth to reach about ½ inch up the side of the roast. Amount will vary based on the size of roasting pan.
- Place roast in oven and lower to 300˚F. Bake until pork reaches internal temperature of 180˚F, approximately 40 minutes per pound. After 2 hours, check pan to see if more broth is needed. Add broth to reach about ½ inch up the side of the roast until pork is done.
- Once removed from the oven, transfer roast to a cutting board to rest. Use drippings to make a gravy. Rest the roast, uncovered, for a minimum of 30 minutes, up to a couple hours.
- About 45 minutes prior to serving time, preheat oven to 500˚F.
- About 20 minutes prior to serving time, put roast on a clean baking tray and bake for 13-17 minutes, until golden brown.
- Thinly slice meat (or shred if you prefer) and serve immediately.
To Make Gravy
- While meat is browning, mix together equal parts cornstarch and cold (or room temperature) water in a bowl to create a slurry.
- Add drippings to a medium saucepan. On medium high heat, bring drippings to a boil. While whisking, slowly add slurry mixture until the gravy reaches desired consistency.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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This was SO good! I had a 5lb bone in roast. The cooking times were spot on and the reverse sear is the bomb!! I like to poke holes and stuff the meat with garlic slivers. I also added ground rosemary and thyme leaves to the rub, spritzed with olive oil, wrapped in plastic wrap and let it sit in the fridge for 24 hours. I sliced onions and set the roast on top of those in the pan. I had beef broth so I used that and added dried rosemary and thyme, plus two whole garlic cloves to the broth while cooking. I usually hate when people come in and tell how they changed the recipe but this recipe is ALL about the cooking technique! I usually don’t love pork roast but this one will be made again and again. That reverse sear is a game changer! Thank you for teaching me this method!
Hi Elise, I love adding garlic slivers too. I’m so happy that you love the method used here and enjoyed the pork so much! Thank you for sharing your updates.
How is the paprika used and how do I make a slurry?
I have updated the recipe to include the information to make a slurry Heather! The paprika is added along with the pepper and salt. Enjoy the recipe!
Yum Candace’s husband