Nancy’s Recipe
Ingredients:
- Olive oil spray
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika (sweet or spicy)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3 pound boneless pork shoulder butt roast
Directions:
1. Prepare a rimmed baking sheet by lining it with foil and placing a wire rack on top.
2. In a small bowl, combine all the dry ingredients.
3. Use paper towels to pat the pork dry, then position it on the wire rack.
4. Evenly apply the spice mixture over the entire surface of the pork roast.
5. Mist the pork roast with olive oil.
6. Preheat the oven to 425°F and allow the pork roast to rest for approximately 30 to 40 minutes before placing it in the oven.
7. Roast the pork for 15 minutes, then reduce the temperature to 375°F. Continue roasting until the internal temperature reaches 145°F, which will take about 25 minutes per pound.
8. Once done, remove the roast from the oven, cover it with foil, and let it rest for around 25 minutes before slicing.
Enjoy!
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