Pork roast

[kit s]

Did up a pork roast the other day for dinner.
At 375 for 5 hours or so until temp reached 162. Should have left uncovered because the sucker went to 166 while resting. A liittle over done as far as I an concerned.
Caught the dripping and they went into gravy.
Season for roast. Garlic 5 cloves, Dried thyme 1/2 tsp, same with Rosemary, 1 tsp of black pepper and same with red abrol chili flakes. I1 tsp mustard seeds (fresh ground) and 1/2 tsp nature season all blended in evoo.
Side of egg foo young.

 

[browneyesvictim]

Love pork roast! Was this a loin or??? Still looks great anyway! Like!

 

[jcam222]

Maybe try a lower temp finish next time. Pork roasts are safe to serve a 145F. I do all pork loins at that temp now.

 

[kit s]

Love pork roast! Was this a loin or??? Still looks great anyway! Like!

Shoulder, bone in.

 

[kit s]

Maybe try a lower temp finish next time. Pork roasts are safe to serve a 145F. I do all pork loins at that temp now.

This being a shoulder roast wanted temp higher..planned on pulling it at 161 but got side tracked...bad me...still flavor was supper and it wasn't that dry.

 

[tropics]

kit s the gravy saved the day,looks good to me.
Richie

 

[tx smoker]

kit s the gravy saved the day,looks good to me.

Yep, what he said. The roast looks great from my perspective but that gravy looks spectacular!! I've always been a gravy junkie though. Nice job

Loves my gravy!!
Robert

 

[Steve H]

A tad over done. But it do look tasty!

 

[kit s]

A tad over done. But it do look tasty!

Ya Steve for my taste also....it was real tasty and surprisingly really moist.