Roast Pork Recipe

Prepare the pork

Remove the pork from the refrigerator 30–60 minutes before cooking to come closer to room temperature. Pat the roast dry with paper towels. If the roast has a thick fat cap, score it in a crosshatch pattern about 1/2 inch apart, cutting through the fat but not into the meat.

Make the marinade/rub

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, thyme, olive oil, Dijon mustard, apple cider vinegar and brown sugar. Stir into a paste. Reserve 1 tablespoon of the mixture for the vegetables, if desired.

Season the roast

Rub the paste all over the pork, pressing it into the scored fat and all sides of the roast. Place the roast on a rack in a roasting pan, fat-side up. For best flavor, let sit for 30 minutes at room temperature or refrigerate uncovered for up to 12 hours and bring back to room temperature before roasting.

Preheat oven

Preheat the oven to 220°C (430°F). Position a rack in the lower-middle of the oven so the roast has room to brown.

Sear (optional)

If you prefer a deeper crust, heat a large heavy skillet over high heat with 1 tablespoon olive oil until shimmering. Sear the roast 2–3 minutes per side until browned (you can sear the fat side briefly). Transfer back to the roasting rack.

Roast

Place the roasting pan in the oven at 220°C (430°F) and roast for 15 minutes to develop color. Then reduce the oven temperature to 160°C (325°F) and continue roasting until the internal temperature reaches 63°C (145°F) for medium-rare or 71°C (160°F) for medium, measured in the thickest part away from the bone. For a 2.5 kg shoulder expect about 2–2.5 hours at the lower temperature after searing/coloring, but use a thermometer rather than time alone.

Rest the meat

When the roast reaches target temperature, remove it from the oven, tent loosely with foil and let rest for 20–25 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temperature several degrees.

Carve

Transfer to a cutting board. Slice against the grain into 1/4–1/2-inch slices for serving.

While the oven preheats for the pork (or after it has been reduced to 160°C), toss the carrots, halved potatoes and red onion with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper and the reserved 1 tablespoon pork marinade if you kept some. Spread in a single layer on a rimmed baking sheet or in a shallow roasting pan.

Place the vegetables in the oven at 160°C alongside the pork (if there's room) or on a separate rack. Roast until vegetables are tender and caramelized at edges, about 35–50 minutes, turning once halfway through. Cooking time depends on potato size; test with a fork.

If vegetables finish before the pork, keep them warm loosely tented with foil.

About 10 minutes before the pork is done, bring a medium pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop cooking, then drain again.

In a skillet over medium heat, melt 2 tablespoons butter. Add the blanched green beans and toss 1–2 minutes to reheat and coat in butter. Add lemon zest and 1–2 teaspoons lemon juice to taste, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm until serving.

Combine mixed greens, halved cherry tomatoes and sliced cucumber in a large bowl.

Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss the salad with dressing just before serving to avoid wilting.

After removing the roast from the pan, place the roasting pan (or skillet used to sear) on the stovetop over medium heat. Add 120 ml white wine or chicken stock and scrape up browned bits with a wooden spoon. Reduce by about half, 3–5 minutes.

If you prefer a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and add to the pan while simmering; cook 1–2 minutes until slightly thickened. Remove from heat and whisk in 2 tablespoons cold butter, one piece at a time, to finish the sauce and make it glossy. Taste and adjust seasoning.

Strain the sauce through a fine sieve into a small pitcher and serve alongside the carved pork.