Pork Roast for Company

Ronco Pork Roast

In the Easter spirit, and courtesy of   Ronco.com, enjoy this phenomenal, simple pork roast, whether for Easter or any time! This recipe is so simple that you’re sure to have a major, meaty hit on your hands, and some tasty leftovers in your fridge (well, assuming there are any).

I ran the nutritional data for you so you know how to incorporate this recipe into your meal planning. Enjoy!

doodle

Pork Roast for Company

Ingredients:

1 four-pound pork butt
6 Tbsp store-bought pork rub
6 whole garlic cloves

Conventional Oven Directions

Preheat the oven to 325 degrees Fahrenheit.

Press garlic and mix with pork rub. Rub on pork. Once the pork is tied, place it (fat-side down) on a baking sheet lined with heavy duty foil. Cover the pork with a second sheet of foil. Bake it for 20-25 minutes a pound depending on how well done you want your meat. Remove the second sheet of foil for the last 20 minutes of cooking. The internal temperature of pork should be between 160-170 degrees. Once it is cooked, let the pork rest. Slice and serve.

Yields: 8, 8 ounce servings

Per serving: 432 Cals.; 1 g Carbs.; 0 g Fiber; 1 g Net Carbs. ; 40 g Protein; 24 g Fat

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Comments

  1. This looks awesome, Jamie. One question: should the top foil be put on top of the roast to allow some air flow (like when we ‘tent’ a turkey), or should it be more ‘crimped’ around the edges of the baking sheet?

    • I tend to be a crimper more than a tenter, but to be safe, why not leave a small corner or edge open to allow a tiny bit of steam to escape? I don’t want anyone burning their fingers.

      • Oh, good. I, too, like to crimp rather than tent. But IF you were to make it in the oven instead of your Ronco, would you leave a small corner open? I want to make it like you would. (I know. Is there a hypen in anal-retentive?) ;)

  2. The first half of the recipe seems to be missing. What do you do with the garlic and rub? Does it sit on the roast before roasting for a period of time?

  3. Thank you!

  4. EXACTY WHAT kind of rub are you referring to, please.

    I did attempt to roast pork…about a month ago…it was delicious…hot out of the oven the first day….all leftovers tasted “fatty” … Can anyone tell me how to reheat left overs so they taste as wonderful on subsequent days……please?! The only think I sprinkled on that roast was salt and pepper….obviously I clueless when it comes to pork roast…hence the “rub” question above.

    Winter is still here…it snowed over the weekend and will again today…I am weary of winter…and that is that. It is cold…damp, miserable….gee, the weather was so much better in December.

    Regards,
    Glad

    • Depending on where you shop, you can buy rubs meant for pork from companies like McCormick GrillMates. Here’s a recipe, in case you ant to make your own…sub out the sugar with your favorite low-carb option: http://wholelifestylenutrition.com/recipes/condiments-sauces/dry-rub/

      • Thank you, Jamie.
        If there are several rubs available…
        May I inquire as to which one you used???

        Thanks,
        Glad

        • Hi, Gladys! I know you didn’t see my comment to another reader, but I didn’t make this recipe; it’s tested by and courtesy of Ronco.com. I don’t typically use rib rubs at all; I’m a pepper and salt kind of gal.

    • You can reheat pork leftovers in a skillet on the stove. This will render some of the fat out as well as crisp up the existing fat. Or you can shred the pork (easier when it’s still warm) and then reheat in the skillet or even in the microwave. Lastly, you could cube the pork and make a hash out of it. This will also help with that fatty problem you mentioned.

      • Thank you…I guess you do not add any additional fat to the skillet…or do you?
        The pork roast I baked would be the equivalent of a prime rib if it were beef…I am not sure if it has a particular name when cut off a pig. The core of the pork was not fatty at all but I guess the fat was imbedded within the meat itself. I did love the crusty outer browned layer…whilst still hot straight out of the oven.

        Perhaps some kind of BBQ sauce may have improved the left overs. I do not have any low carb BBQ sauces…the few on the market I have tried…were awful and I threw them out.

        Thanks for sharing. I am sure I will try a pork roast again…when they are on sale.
        This was my first attempt ever in my life…I was tempted by the very low price per pound…which was $1.49 / pound…save over $3.00 per pound. (Canadian Prices!)

        Regards,
        Gladys

  5. robynstar21 says:

    I wish I could come over and eat that with you right now it looks so good!!! The bf doesn’t like pork much so I hardly get to make any recipes with it, but yours looks so delicious mmm

    • Thanks so much! In full disclosure, this particular image/recipe aren’t mine; they were sent to me by Ronco to share with you guys. I haven’t made this recipe personally; I just trust that the company has tested it with their clientele.

  6. One thing I’m questioning: Typically, when cooking meat, you place “fatty” sides UP, so that as it cooks, the fat runs over the meat and “bastes” it naturally. To place the fat down seems wrong, here. Just thought I’d mention it.

    • Jean, since it is by Ronco, the rotisserie maker, it wouldn’t matter, since the roast is rotated. I was thinking the same thing when I saw the recipe and then clicked when I saw who it was from. I used to have a rotisserie, but now everything gets done fat side up in the oven.

  7. *like button* Short, simple, and easy! Thanks. :)

  8. I think your roast would be juicier if you put it fat side up. We just put the roast in a shallow pan, fat side up. Sprinkle with salt and garlic powder and bake at 325 for 40 minutes a pound.

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