Pork roast made using the reverse sear method comes out super flavorful with a delicious gravy. Cook it in the oven, rest, then sear—that's all there is to it!
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 does not include drippings or slurry.