Oven Roast Pork Recipe – How to Roast Pork – Easy Roast Pork – Pork Joint – Crispy pork 

Why would u out salt on pork it's already salty.

Nice.

I cooked mine till 150. Degree. Still looked a little red . I fourdt did 275 for 20. Then again at 325 for twenty. Is a little pink ok ?

Do you really think those slices under will give any flavor. Meat just sits on it

Gotta love how he slaps the meat

I feel bad that our fellow Jewish brothers and sisters miss out on such great pork dishes like this. The Vegetarians and Vegans can rot in hell for all I care. 😀

My Mom's Oven Baked Pork Roast Recipe, So Easy, with her Home Made Country Gravy.
"C" & "G".
A person can buy any size pork roast, cut it into three pieces, use one piece, and freeze the other two in freezer baggies for a pork roast later on.
This is our delicious recipe for oven baked pork roast, as my mother taught me.
Preheat your oven to 350°.
In a lightly greased skillet, sear ALL sides of your pork roast, which has been covered generously with Kitchen Bouquet. *Kitchen Bouquet is found in the baking section of your grocery store, and is a must for country style pork roast, and gravy.
In a large pot, the size of at least three to four inches above your roast, place the seared roast in the pan.
Cover your roast with cold water, up to one inch below the top of the meat.
Arrange as much sliced yellow onion, sliced celery, and minced garlic, onto the top of the meat as you wish.
Add cracked black pepper to the top of the meat. Use no salt, as salt will dry your roast.
Bake a large roast for five and a half to six hours. *Note: some ovens' baking temperature varies, as well as altitude, so check your roast for doneness after 5 hours. It should fall apart with a fork.
You may occasionally need to add more fresh water to the pan, to make sure that the water level stays at just below 1 inch of the top of the meat. Check about every two hours for water loss.
When your roast is done, carefully remove it from the pan onto a platter, using all hands on deck.
To the hot roast water, using all of the drippings, (we smash and use all of the vegetables inside the pan that were made with the roast.) Why? These are the great seasonings we cooks add to the gravy.
Now, add the following to the brown water and smashed vegetables;
In a cup, add 3/4 cup of water, add two to three (2-3) heaping Tablespoons of cornstarch, or all purpose flour. Stir well.
*Note: Using cornstarch makes an au jus type of gravy, which is light and silky.
Whisk well the gravy with a fork, so that there are no lumps in the cup.
Then, slowly, and carefully, add this cup of corn starch and water, (or flour and water) to the warming mixture of roast juice, which is sitting on the burner on the top of the stove.
Continue stirring until thickened.
You should not need to add any salt, as the animal was fed with salt in his diet, and the pork meat was processed using salt.
Enjoy the above with mashed potatoes, other steamed vegetables, or a salad, and a dinner roll.
Use this exact same recipe for your beef roast. Beef cooks faster than pork, because it is more porous. Medium size beef roasts are sometimes ready within 4 to 4 & 1/2 hours.
caegw and glwj.arr.ae.

Good recipe but it sounds like you are fighting for air or a drink of water. 😉

Looks good

Yummy

Put the oil on first. The seasonings will stick to the roast.

good one mate

Thx mate, easy to follow.

Thanks mate …..surprised you didn't get more comments cooking ours now very easy to follow and looks great 0)

That's really helpful.
thanks 🙂