STREAMING NOW: Taste in Translation
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Yum. This was often warm and waiting for us when we got home from church on Sundays for a big midday dinner. We all fought over the salty, crusty edges of the roast. While the roast rests, there is just enough time to make the pan drippings into a wonderful gravy for mashed potatoes. The servings and cooking time are just approximations. I needed to specify a size for this format to work, but this recipe should work with any size roast.The cooking time should be 30-40 minutes per pound. And the servings are about 3 per pound. (A 2 pound roast seems awfully small to me.)”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 lbs boneless pork butt (larger if bone in) or 2 lbs boneless pork loin roast (larger if bone in)
  • 14 cup seasoning salt (more or less- this is just a guess as I always just shake it right out of the jar onto the roast and)

Directions

  1. Buy the best cut of pork that you can afford -- preferably a loin cut. Try to get one that still has quite a bit of fat left on.
  2. Cover the roast completely and solidly with seasoned salt.
  3. Place pork, fat side up on a rack in a roasting pan. Roast according to size of roast in a 325 degree oven, 30 to 40 minutes per pound until meat thermometer registers 170 degrees.
  4. Allow to set 15 to 20 minutes before carving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: