Day: September 12, 2024

Cooking · Food

My Favorite Pork Roast

Janet2 Comments

I have shared this recipe here many times and it really does call to be shared again. I love pork. It can be flavorful, juicy, tender, and a joy to have in tacos. Pork chops, however, I’m not a huge fan of. For many reasons, they can be dry, tasteless and uninspiring.

I figure if I am going to spend good money on meat, I want to spend it in a way that I can cook it up to be as amazing as possible. Win/Win – right?

So, once again, here is my take on a roasted port shoulder steak that can be everything I want from a pork roast or pork chop with extremely little effort and as much flavor as I want to add.

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Roast Pork Shoulder Steaks

Comfort Food! Easy, flavorful, and perfect for company.
Course Main Course
Cuisine American
Keyword Easy, Pork, Roast
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Author Janet

Equipment

  • Broiler Pan
  • Cookie Sheet
  • Aluminum Foil

Ingredients

  • salt
  • ground black pepper
  • garlic powder
  • dried sage
  • 1 – 3 lb Pork Butt Steak – Bone-In

Instructions

  • Preheat oven to 375 degrees
  • Spray the broiler pan with non-stick spray to aid in clean up. Don't forget to spray both sides of the top plate.
  • Season the meat when you place it on the broiler pan.
  • Roast on the first side for 45 minutes, flip meat to the other side, season, and return to the oven for the remaining time.

Notes

If you don’t have a broiler pan, line a cookie sheet with foil for easy cleanup and use it instead. be sure the cookie sheet is rimmed on all sides.
You can add potatoes to the oven before you put in the meat.
The general rule of thumb is one steak for two people.  The steaks tend to be more tender than chops and won’t dry out during the long cooking period. 
If you are concerned about smoke from the draining fat, add 1/4 cup of water in the bottom of the broiler pan.  Keep in mind this will create steam during the cooking time, so be mindful when you open the oven door.

Make it your own.

I’ve kept measurements out because I want to stress that you can use as much, or as little, seasoning as you like. You can even use different seasonings. The key is to be sure that the meat is caramelized to a lovely brown, which adds to the flavor. You will need to watch it carefully after you’ve turned the meat as it could take as little as 30 minutes or as much at 45 to reach that perfect point.

Sides and Dessert

I’ve been known to put potatoes (white or sweet) in at the beginning. If you have room, they could fit on your broiler pan, if not put them on a separate baking tray or sheet pan. Why not add in other root vegetables?

It might be interesting to make some coleslaw or a carrot salad, too. I don’t think a lettuce salad would be as nice here. But that is up to you.

If you have room, why not consider adding a fruit cobbler to the oven while the rest cooks. This, with some ice cream, would make a nice dessert. If you have room.

Enjoy!