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Grandma’s Easy Pork Roast

Updated: May 26

Grandma’s Easy Pork Roast

Total cooking time

35 minutes



Today, we embark on a journey that takes us back to the heart of traditional cooking – the timeless art of preparing a succulent and flavorful Pork Roast. Rooted in culinary heritage, this dish promises not only a hearty and satisfying meal but also a connection to generations past. Let's dive into the world of flavors, aromas, and techniques that make a classic pork roast a treasured masterpiece on your family's table.

Pork roast, a versatile and savory dish, is a popular choice for many home cooks and professional chefs. This dish involves cooking a cut of pork using dry heat, often resulting in a flavorful and juicy centerpiece for meals. The key to a successful pork roast lies in selecting the right cut of meat, preparing it properly, and cooking it with care to enhance its natural flavors.

Selection of Meat

The choice of pork cut significantly impacts the texture and flavor of the roast. Common cuts include pork loin, pork shoulder (also known as Boston butt), and pork tenderloin.

  • Pork Loin: This cut is lean, tender, and ideal for roasting. It benefits from a slow roast to maintain moisture.

  • Pork Shoulder: Known for its marbling and rich flavor, pork shoulder is best cooked low and slow, making it perfect for dishes like pulled pork.

  • Pork Tenderloin: This is the leanest and most tender cut, which cooks quickly and is best suited for shorter roasting times.


Preparation of a pork roast begins with seasoning. This can be as simple as a salt and pepper rub or a more complex blend of herbs and spices. Some popular seasonings include garlic, rosemary, thyme, paprika, and cumin. Marinades and brines can also be used to infuse additional moisture and flavor into the meat.

For an even roast, it's important to allow the pork to come to room temperature before cooking. This helps the meat cook evenly and reduces the chances of overcooking the outer layers while the inside remains underdone.

Cooking Methods

There are several methods to roast pork, each contributing to a different texture and flavor profile.

  • Oven Roasting: This is the most common method. The pork is placed in a preheated oven and cooked at a temperature ranging from 300°F to 450°F, depending on the desired outcome. Lower temperatures and longer cooking times are typically used for tougher cuts like shoulder, while higher temperatures and shorter times are suitable for tender cuts like loin.

  • Slow Cooking: This method involves cooking the pork at a low temperature over an extended period. Slow cookers or Dutch ovens are often used, resulting in tender, fall-apart meat, especially for fattier cuts like pork shoulder.

  • Sous Vide: This technique involves vacuum-sealing the pork and cooking it in a water bath at a precise temperature. Sous vide ensures even cooking and retains moisture, which is then finished with a sear for a crispy exterior.


Once the pork roast is cooked to the desired internal temperature—usually 145°F for a loin or tenderloin and up to 190°F for a shoulder—it should rest for at least 10-15 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a juicier roast.

Pork roast can be served in a variety of ways. It pairs well with a range of sides, from classic mashed potatoes and roasted vegetables to more adventurous accompaniments like apple chutney or caramelized onions. Gravy or pan sauces made from the roasting juices also complement the dish beautifully.


Pork roast is a versatile and beloved dish that showcases the flavors and textures of different pork cuts. With careful selection, preparation, and cooking, a pork roast can be a delightful and satisfying centerpiece for any meal. Whether prepared simply or with intricate seasonings and techniques, it remains a testament to the richness of pork as a culinary staple.


For marinating Pork

  1. Pork – 1 kg

  2. Turmeric powder – 1 teaspoon

  3. Pepper powder- 1 teaspoon

  4. Salt- 1 teaspoon

  5. Vinegar- 2 tablespoon

For making curry masala

  1. Onion -4

  2. Shallot – 15

  3. Garlic – 6 pods

  4. Green chilli – 2

  5. Pepper powder- 1/2 teaspoon

  6. Turmeric powder – 1/2 teaspoon

  7. Garam masala – 1 teaspoon

  8. Oil – 3 tablespoon (Use coconut oil for good taste)

  9. Curry leaves – a few

  10. Salt – to taste

Method of preparation

  1. Wash the pork properly and add 1 teaspoon each of turmeric and pepper powder

  2. Mix it properly and marinate it for half hour

  3. Then Pressure cook the pork

  4. Chop onions, shallots, garlic and green chilli

  5. Take a pan/kadai and add oil

  6. Add chopped garlic, green chilli, onions and shallot one by one

  7. Sauté it till it reaches golden brown color

  8. Add turmeric powder, pepper powder, salt and garam masala to it

  9. Sauté it properly

  10. Then add cooked pork to the pan or kadai and mix it properly

  11. Add curry leaves and fry well

  12. Add salt and pepper as per your taste.

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