• One two and a half to three pound boneless blade pork roast or pork shoulder roast. *Don't use anything that doesn't have any marbling in the center like pork loin roast or it won't be as moist and tender. shopping list
  • 1 tablespoon vegetable oil shopping list
  • 2 or 3 cleaned garlic cloves cut into slices shopping list
  • Garlic Salt shopping list
  • Pepper to taste shopping list

How to make it

  • Preheat oven to 350F
  • In a large roast pan or metal oven proof pan, place roast in the middle of the pan. With a sharp knife make one inch incisions into the roast here and there in different places about four inches apart all over the roast. Insert garlic clove slices into the incisions as you go. Pour some vegetable oil onto the roast and with your hands make sure the whole roast is evenly covered with oil. Generously sprinkle with garlic salt and make sure you get some onto to exposed bottom of the pan as well. Shake or grind some black pepper on top of the roast as well. Place roast in the oven uncovered for 2 to 2-1/2 hours or more until the roast is fork tender at approximately 160 F or more. It will not dry out if it is a pork blade roast because, of the fat content. Place on a plate to rest while making your gravy and mashed potatoes slice into portions and serve with your rich brown tasty gravy. Enjoy!

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