“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.

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