Pork Roast Recipe
Make Pork Roast Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and seasoning
Aromatic vegetables & braising liquid
Finishing / optional glaze
Method
Pork and seasoning
- 1
Trim and dry
Remove any excessive silver skin from the roast and pat the pork thoroughly dry with paper towels. Dry surface helps develop a good crust.
- 2
Season
Combine kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme in a small bowl. Rub the pork all over with olive oil, then rub the seasoning mixture evenly across the entire surface of the roast. For best flavor, season at least 1 hour ahead or up to overnight refrigerated uncovered.
- 3
Sear
Preheat oven to 160°C (325°F). In a large heavy oven-safe skillet or Dutch oven over medium-high heat, heat 1 tablespoon olive oil until shimmering. Place the roast fat-side down (or presentation-side down) and sear without moving 3–4 minutes until deep brown. Turn and sear the other sides 2–3 minutes each to develop color. Remove roast and set aside.
Aromatic vegetables & braising liquid
- 4
Prepare vegetables
While the pan is heating, peel and quarter the onion, cut carrots into 2–3 cm chunks, and roughly chop celery. Smash garlic cloves with the side of a knife but leave whole.
- 5
- 6
Deglaze and build braising liquid
Pour in the white wine (if using) and scrape up browned bits from the pan with a wooden spoon. Let the wine reduce 1–2 minutes. Add the stock, apple cider vinegar, and bay leaves and bring to a gentle simmer.
- 7
Braise
Return the seared roast to the pan, nestling it on top of the vegetables (fat cap up). Cover the pot with a tight-fitting lid or foil. Transfer to the preheated oven and roast at 160°C (325°F) until the internal temperature reaches 88–92°C (190–198°F) for fall-apart tender pulled pork (or 71–74°C /160–165°F for medium, sliceable pork). This will take about 2 to 3 hours for a 2 kg roast; start checking at 2 hours. Rotate the pan once during cooking for even browning.
- 8
Rest and strain (optional)
When the roast reaches desired doneness, remove it to a cutting board and tent loosely with foil. Let rest 15–20 minutes. Meanwhile, pour braising liquid and vegetables through a fine-mesh sieve into a saucepan, pressing solids to extract juices. Skim fat from the top of the liquid (or refrigerate briefly to harden fat and remove).
Finishing / optional glaze
- 9
Make glaze (optional)
If you want a glossy, slightly sweet finish, combine brown sugar (or maple syrup) and Dijon mustard in a small bowl. Brush the mixture over the top of the roast. Place under a hot broiler for 2–4 minutes, watching closely, until glaze is caramelized and bubbly. Remove promptly to avoid burning.
- 10
Slice or pull
For sliced roast: using a sharp carving knife, slice against the grain into desired thickness. For pulled pork: use two forks to shred the meat into large pieces and toss with reserved braising liquid (reduced to a sauce consistency) to taste.
- 11
Serve
Serve slices or pulled pork with some of the strained pan sauce spooned over. Garnish with chopped fresh parsley. Adjust seasoning with salt and pepper to taste.
