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“This is a guaranteed pleaser, whether you're cooking for two or a family. A properly roasted pork roast falls apart when you approach it with a fork. The flavors permeate the meat, filling every bite with deliciousness. This is my variation on the classic pork roast. It even reheats well in the microwave, should you have leftovers!”
2hrs 45mins

Ingredients Nutrition


  1. Preheat oven to 425 degrees F for 15 minutes.
  2. Coat roasting pan in non-stick spray (optional - it helps in removing the roast).
  3. Put 1/3 can of pork (or chicken) base into the bottom of the pan.
  4. Add hard cider to the pan.
  5. Lightly Coat pork roast in dry rub, saving about 1 tbsp for later. Choose your favorite. I used a rub called "Butt Rub", made specifically for pork.
  6. Place roast in pan and drench with another 1/3 can of broth - discard the rest.
  7. Chop celery and carrots into 1" long chunks (carrots may need to be halved) and add around the sides of the roast.
  8. Chop green onions into 1/2" bits, and sprinkle around the outside of the roast, over the other veggies.
  9. Reduce oven heat to 200 degrees.
  10. Cover roast with aluminum foil.
  11. Place roast in oven, and roast for 90 minutes.
  12. After 90 minutes, baste roast, and add minced garlic, onion powder and half of the remaining dry rub to the top of the roast.
  13. Re-cover roast and place back in the oven for another 90 minutes.
  14. After the second 90 minutes, re-baste roast and remove foil.
  15. Sprinkle the remaining dry rub and paprika on top of the roast.
  16. Roast uncovered for another 30-45 minutes or until internal temperature is 170 degrees F.
  17. Remove roast from the oven, and slice thick. Serve veggies from the roast on the side.

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