Country Style Pork Roast

This is the kind of pork roast your grandmother pulled out of the oven on Sunday afternoon, the whole house thick with the smell of sage and roasting meat.

A 5-pound pork shoulder gets rubbed down with a simple blend of ginger, garlic powder, sage, salt, and pepper, then roasts low and slow until the outside turns deeply browned and the inside practically falls apart.

Country style pork roast does not need fancy ingredients or complicated technique. The magic is in the time: three and a half to four hours lets the fat render slowly, basting the meat from within and producing drippings that make a gravy worth fighting over.

Serve thick slices alongside mashed potatoes, roasted root vegetables, or buttered biscuits and let the roast speak for itself.

Pro Tips

• Let the rubbed roast sit uncovered in the refrigerator overnight. The dry brine draws moisture to the surface, which means a crispier crust.
• Use a meat thermometer and pull the roast when the connective tissue has fully broken down and the meat is fork-tender.
• Rest the roast for at least 15 minutes before carving so the juices redistribute through the meat.
• For pan gravy, deglaze the roasting pan with a splash of chicken stock or white wine and scrape up every last browned bit.

Variations

• Smoky version: Add ½ teaspoon smoked paprika and a pinch of cayenne to the rub for a pork roast with gentle heat and deep smokiness.
• Apple cider roast: Pour a cup of apple cider into the bottom of the roasting pan during the last hour. The cider reduces into a sweet, tangy glaze.
• Herb-crusted: Press a mix of fresh rosemary, thyme, and crushed garlic onto the surface before roasting for a more herbaceous crust.