Ingredients

The following ingredients have 8 Servings
  • Olive oil spray
  • 1 tablespoon Diamond Crystal kosher salt ((not fine salt))
  • 1/2 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika ((regular or smoked))
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 3 lb. boneless pork shoulder roast

Instruction

  • Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
  • In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, sage, and thyme. 
  • Pat the meat dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.
  • Heat the oven to 425 degrees F. Allow the roast to sit at room temperature while the oven is warming, about 30 minutes. 
  • Insert a meat thermometer probe into the middle of the roast and place the pork in the hot oven. Roast it for 15 minutes, then lower the heat to 375 degrees F and continue roasting until the meat thermometer reads 145 degrees F. In my oven it takes 75 minutes (about 25 minutes per pound). 
  • Remove the roast from the oven. Loosely tent it with foil, and allow it to rest for 20 minutes.
  • Carefully remove the butcher twine from the roast, slice and serve.