Prep 5 mins
Cook 5 hrs
This is my mom's traditional pork roast recipe. Although it is so simple, I felt the need to post. This roast makes a wonderful gravy too. I hope you enjoy it as much as my family does.
- 1 (4 lb) bone-in pork roast
- 1 onion, sliced
- 10 whole allspice (or more)
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 275-300 degrees F, depending on your ovens temperment.
- Season 1 (4-5 lb) bone-in pork roast with salt and pepper. Use more or less in order to cover roast.
- Place roast in a covered roast pan (I like to use the blue speckeled metal roasters). Bake for approximately 2 hours.
- Remove pan from oven and place onion slices on top and sprinkle with whole all spice, about 10-15 balls. Add approximately 1/2" water to pan, cover.
- Continue to cook roast in oven for 3 more hours. Roast will be falling apart but still moist.
- For gravy: Remove roast from pan. Heat juice in bottom of pan till boiling (if not stove top friendly, transfer to cooking pan). Mix together about 1/4 cup of flour and 1/2 cup water or more to form a fairly thin thickening agent and slowly add to boiling juice, stirring vigorously. Once desired consistancy is met, remove from heat and strain into gravy boat. Salt and pepper to taste. You may want to spoon some of the grease off the top or use a gravy divider.
- Serve with mashed potatoes. Enjoy!
Never having cooked pork roast, I thought this recipe was simple enough I couldn't "mess up" as well as appealing to my personal taste. IT WAS WONDERFUL! I however, cooked the roast in the slowcooker for most of the day (about 10 hrs on low) adding the sliced onion half way through cooking, took half the allspice cloves on the bottom and the remaining on top of the roast, and used a a grinder mix of corse salt and garlic. There was enough drippings to make plenty of gravy. I served it to my impressed family and friends with pork stuffing, brown rice, and steamed green beans with Riseling. ~Lynn, hug your mom for me, this is great and look forward to cooking it again and again!
I just cooked my first pork roast and found the BEST recipe ever. The meat was falling apart and had a wonderful flavor to it. Don't change a thing! LOVED IT!!!!
Great roast! we used a 2lb and cut the cooking times in half - this worked perfect. We substituted ground all spice because we didn't have whole and made everything else as directed, even the gravy which was delicious. Thanks for posting!