Tuesday, December 10, 2013

Tender Charred Pork Roast

If you are looking for a moist sweet and savory fall-apart tender pork roast... this is it!

I made this pork roast for a Sunday dinner gathering, it was so good that 3 weeks later we had to have it for Christmas dinner too.  

Scroll down for the recipe.


1 (8 to 10 pound) pork shoulder blade roast
2 tablespoon Lawry's Seasoning Salt
1 teaspoon garlic powder
1 teaspoon paprika
1 large yellow onion, quartered
1/4 cup Yoshida's Teriyaki sauce
1 tablespoon Worcestershire sauce


Preheat the oven to 450 degrees F.

Pierce the roast all over with the tip of a paring knife Sprinkle on all sides with seasoning salt, garlic powder, and paprika and rub into the meat.  Place roast in a shallow baking dish (I used a 9x11 ceramic baking dish) preferably fitted with a roasting rack (though not necessary).  
Refrigerate seasoned roast uncovered overnight or at least 8 hours.  Remove from refrigerator and bring roast back to room temperature (30-60 mins).  Rub all sides of roast with Yoshida's Teriyaki sauce and Worcestershire sauce.  Put roast back on rack in baking dish with fat side up.  Add the quartered onion and enough water or chicken broth to come 1-inch up the sides of the baking dish.   Bake uncovered for 20-30 minutes.

Reduce the oven temperature to 350 degrees F and loosely cover roast with aluminum foil tent. Continue to cook until very tender, about 4-5 hours total cooking time.  Approximately 30 minutes per pound or until internal temperate reads 160 degrees F with a meat thermometer.  Remove from oven and let the roast rest for at least 30 minutes before carving.

Serve with a mushroom gravy or cranberry sauce.
Left overs are great for pulled pork sandwiches just add your favorite barbeque sauce, hamburger buns, and some coleslaw.  Hope you enjoy this roast as much as we did.