Recipe - Slow-Cooked Crispy Pork Roast

When it comes to the best way to stretch your meat dollar these days, pork wins hands down, whereas beef, even ground beef, has at least doubled in price over the past couple of years. The cost of beef has skyrocketed to the point where you have to think twice about making your favorite hamburger casserole, while pork prices have remained relatively stable.  It is usually advertised during any given week at one of our local grocery stores for between one and two dollars a pound, depending on the cut.  Pork chops, spare ribs, bone-in or boneless roast---there are so many ways to cook and serve pork, and it is every bit as versatile as beef or chicken.  Pork Roast with Potatoes and Gravy has long been a staple in our family for Sunday dinner, but lately I've been experimenting with different seasonings and a longer, slower, cooking time, resulting in flavorful, moist meat that can be used in a variety of ways.  My Slow-Cooked Crispy Pork Roast is very easy to prepare and takes only a few ingredients.  Spend about ten minutes in the kitchen, then let the oven do the rest.  Serve immediately as part of a hot meal, or make ahead to use for sandwiches to feed a crowd this summer, topped with your favorite BBQ sauce. 

   Slow Cooked Crispy Pork Roast

4 lb bone-in Pork Sirloin Roast

1 ½ teaspoons Sea Salt or Kosher Salt

1 teaspoon Oregano Leaves

½ teaspoon Coarse Grind Black Pepper

½ teaspoon Garlic Salt

½ teaspoon Thyme Leaves

-Here are the cast of characters!  Measure and mix well.

-Rinse and dry roast and put in roaster pan.

-Sprinkle seasonings over all sides of the roast, using fingers to coat evenly.

-Place in oven uncovered and cook 1 hour at 400 degrees.  This is how it looks after an hour:

-Remove from oven and add one cup of water.

-Turn oven down to 275 degrees, cover the roast, and cook 4 to 5 more hours.  (Note:  If your roast is significantly larger or smaller than 4 lbs, adjust cooking time and amount of seasonings accordingly).  After 2 hours, check to see if there is still liquid in the bottom.  If it looks dry on the bottom of the pan or like it might start to burn, add another ½ to 1 cup of water.  Return to oven and continue to cook another couple of hours.

-When it is well done, the bones will be easily removed.  Break the meat into chunks with 2 large forks.  I think I could have taken this guy out a half hour earlier.  Keep a close watch, because you don't want it to dry out (but don't open the oven multiple times or it will never get done!)

Toss the meat into the remaining liquid to incorporate extra moistness and flavor.

-Serve as a main course with potatoes and vegetables OR on place on buns for shredded pork sandwiches topped with your favorite BBQ sauce.