Bone-In Center-Cut Pork Roast

This roast is both very elegant and super juicy and tasty, an ideal centerpiece to any dinner party or holiday.  The cooking method outlined here is effectively low and slow, and then quickly finished with a sear to crisp and brown the edges.  This will create meat that is consistently juicy from edge to edge with a perfect crust.  In terms of seasoning, anything works well - from a simple salt and pepper dry rub to a garlicky, herb filled paste.

  • Serves: 2
  • Cook Time: 30 minutes
  • 1 Bone-In Pork Roast (~8 lbs)
  • Salt
  • Freshly Ground Black Pepper (or your favorite dry rub)
  1. Preheat oven to 250 degrees
  2. Trim the roast so that there is about 1/4" fat cap on the meat.
  3. Season the pork with your favorite dry rub or paste. Be sure to very generously coat the roast in the seasoning.
  4. Place the seasoned roast in the oven and cook until the center of the roast reaches 140 degrees (about two hours). We recommend checking the roast at about 90 minutes for doneness.
  5. Remove from the oven and let rest for at least 15 minutes or as long as 45 minutes.
  6. Meanwhile, raise the temperature of the oven to 500 degrees
  7. Once the roast is rested, place it back in the hot oven for 10 minutes, so that the roast develops a nice brown crust.
  8. Remove from the oven and slice between the bones to create individual chops.
  9. Serve immediately.