How Long to Cook a Pork Roast at 300 Degrees for Perfectly Juicy Meat

When you roast pork this way, the meat stays juicy and tender on the inside and gets a nice brown crust on the outside. It works perfectly every time!.

The reverse sear method from Serious Eats is what makes my favorite way to roast prime rib into my favorite way to roast pork roast. com. You cook the roast slowly in the oven until it reaches the right temperature for the reverse sear. Then you let it rest for awhile. Then you put it into a really hot oven to get a nice crispy brown crust.

It might seem counter-intuitive if you’re used to searing your roast before cooking it. But I promise, it works amazingly well. So well that I’ve applied it to pork roast with the most amazing and perfect results. This is the only way that I roast pork now. The reverse sear is also my new favorite way to cook steaks. I’m pretty excited about it all!.

So, today I’m showing you how to apply this same reverse-sear technique to roasting pork. When you cut it open, the inside is soft and juicy, almost like pulled pork from a slow cooker. The outside is crunchy meat and fat.

Cooking a pork roast seems intimidating, but it’s actually quite simple if you follow a few guidelines. When roasted at 300 degrees Fahrenheit, a pork roast can become melt-in-your-mouth tender and juicy. Read on to learn everything you need to know about achieving pork roast perfection.

Why Cook a Pork Roast at 300 Degrees?

Cooking the pork roast at a low temperature of 300 degrees allows the meat to gently cook through without drying out. Pork roast contains a good amount of fat marbled throughout, which renders out during the long cooking time and keeps the meat moist.

Higher temperatures could cause the exterior of the roast to overcook before the inside is finished. 300 degrees gives you the best of both worlds – thoroughly cooked interior and a juicy exterior.

How Long Does It Take?

The general rule of thumb for pork roast cooking time is approximately 25-30 minutes per pound at 300 degrees.

For example

A 3 pound roast takes about 75-90 minutes
A 5 pound roast takes about 125-150 minutes

However a few factors can affect the exact cooking time

Bone-in vs. boneless – Bone-in roasts may take slightly longer since the bone partly shields the meat.
Shape – A more spherical, compact shape may cook faster than an irregular, flat shape.
Thickness – Thicker cuts take more time for the heat to penetrate to the center. Monitor temperature rather than time.
Stuffing – A stuffed pork roast needs extra cooking time for the filling to cook through.

How to Tell When It’s Done

A pork roast can look beautifully browned on the outside but still be undercooked inside That’s why it’s critical to use a meat thermometer to check for doneness.

The safe minimum internal temperature for pork is 145°F. After resting, the temperature may rise another 5-10 degrees to 150-155°F for perfectly cooked pork.

Aim to pull the roast out of the oven when it registers 140-145°F. It will continue cooking from residual heat while resting.

Seasoning and Prep Tips

Season simply – Pork roast benefits from simple seasoning like garlic, rosemary, salt and pepper. Avoid over-seasoning.
Use a rack – Placing the roast on a rack allows air flow for even cooking. The rack also prevents the bottom from steaming in its juices.
Tie it up – For an even shape, ask your butcher to tie the roast with kitchen string or do it yourself.
Brown first – For a tasty crust, brown the seasoned roast in a skillet before slow roasting.
Rest it – Letting the roast rest for 10-15 minutes allows juices to redistribute evenly.
Make it ahead – You can rub the roast with spices a day ahead and let it marinate in the fridge.

Common Pork Roast Cooking Problems and Solutions

Even when you follow cooking guidelines, you may run into problems like:

Undercooked – Causes are low oven temperature, inadequate time, and not using a meat thermometer.
Overcooked, dry meat – This happens when cooked at high heat for too long. Always use 300°F or lower.
Burnt outside – Lower the temperature and tent foil over the roast if browning too fast.
Not flavorful – Brine or marinate the roast and use a flavorful spice rub for more taste.

Tips for Leftover Pork Roast

Leftover pork roast makes amazing sandwiches, tacos, soups, and more. Here are some storage tips:

Let the cooked roast cool completely before refrigerating.
Store leftovers in an airtight container for 3-4 days.
Slice, dice, or shred the pork before freezing for easy use later.
Place meal-size portions in freezer bags or containers. Exclude air.
Use within 2-3 months for best quality.
Reheat to 165°F until hot throughout. Add moisture if needed.

Frequently Asked Questions

How do I know my pork roast is fully cooked?

Check the internal temperature in multiple spots with a meat thermometer. It should reach 145°F. Let it rest before carving.

Can I cook pork roast from frozen?

Yes, figure 50-100% more cooking time depending on size. Thaw in the refrigerator for optimal results.

What liquid should I add to the roasting pan?

1⁄2 cup water or broth in the bottom of the pan prevents sticking. Avoid too much liquid which can cause steaming.

Can I stuff a pork roast?

Yes, add your favorite stuffing but extend cooking time. Use a thermometer to confirm the center of the stuffing reaches 160°F.

Is it better to cook bone-in or boneless roast?

Bone-in roasts have more flavor but take slightly longer. Boneless cuts the cooking time but may be less juicy.

For Perfect Results Every Time

The key to cooking pork roast at 300 degrees F is allowing ample time for the low heat to work its magic. Aim for 25-30 minutes per pound, and always rely on a thermometer for doneness. Season and sear the roast for added flavor. Resting before slicing ensures a tender and juicy meal the whole family will love.

how long to cook a pork roast at 300 degrees

Let The Pork Roast Rest

7) Take the roast out of the oven when it reaches 180°F and let it rest for 30 to 40 minutes. It will be fine for up to an hour. There is no need to cover it during resting time. This is important because this is the only time the roast will rest. Don’t skip this step.

You’re probably wondering if the roast is going to get cold during this long rest. It actually stays warm inside for a long time though. Your next step is to put the roast back in the oven for a short time. This will warm it up. Last but not least, I think that once you carve a roast, the slices tend to cool down pretty quickly, no matter what you do. The key is to have a lot of really hot gravy to pour over it all. That makes it all warm and delicious!.

Tip: While the meat is resting, finish making the other side dishes and make the gravy with the beautiful brown liquid from the roasting pan. Here’s my method for making a perfect gravy using drippings like the ones you have from this roast.

Getting Your Pork Roast Ready For Roasting

(1) Take the pork roast out of the fridge and let it sit out for 30 to 60 minutes. Preheat the oven temperature to 300°F.

2) If there is a thick layer of fat on the outside of your pork roast, cut it off leaving only a thin layer.

Tip: Don’t throw this fat out. Put it in a cake pan with sides because a lot of hot, fatty liquid will come out of it. Season it with salt and then do it in a single layer. Roast it in the 300°F oven until some fat is rendered. Drain off the fat and keep roasting until very crispy. Check it every 30 minutes or so. When it’s crisp and lightly browned blot it on some paper towel and then break it into pieces. Try hard not to eat it all yourself.

3) Put 1 teaspoon of salt, 1 and 1/2 teaspoons of pepper, and 1 and 1/2 teaspoons of garlic powder in a small bowl. Mix them together. That’s the right amount for a 5 lb. roast. If your roast is bigger or smaller, adjust the amounts accordingly. Sprinkle the seasoning mixture all over your roast.