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.
Searing a pork roast before roasting is a technique used by many cooks. It involves quickly browning the exterior of the meat at high heat before finishing cooking at lower temperatures. The goals of searing include sealing in juices, developing flavor through browning reactions, and creating an appetizing crust
But searing also has some potential downsides So should you sear pork roast or not? Here is an in-depth look at the pros and cons to help you decide
Why Do People Sear Meat?
Searing developed as a traditional cooking technique because it does offer some benefits
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It caramelizes natural sugars and proteins on the surface, enhancing flavor through the Maillard reaction. This adds complexity and depth.
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Searing helps create appetizing, roasty aromas that get you salivating.
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It can seal the outer layer of the meat, potentially keeping juices and moisture inside during the oven roasting stage.
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Searing gives the pork visual appeal, with an attractive golden brown crust.
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The high heat kills potentially harmful surface bacteria, improving food safety.
So when done properly, searing can positively impact the taste, appearance, and safety of roasted pork. This is why many cooks stand by searing as an essential first step.
Arguments Against Searing Pork
However, searing does have some potential negatives to consider:
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It can cause meat to curl up unevenly when only the top and bottom are seared. This leads to uneven cooking.
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Searing forces juices out of the meat, instead of sealing them in. Roasts can end up drier.
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Spices and seasoning applied before searing often get burnt or bitter under the high heat.
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Searing in a pan means transferring the roast between vessels, which adds time and hassle.
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For texture, browning at the end of cooking is often better than at the beginning.
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The intense heat can overcook the very outer layers of the meat.
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Many modern roasting methods don’t require searing at all for great results.
So in many cases, skipping searing can be better for keeping roasts juicier and more tender with less effort.
Tips for Searing Pork Roast
If you do opt to sear your pork roast, follow these tips for best results:
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Pat the roast very dry so browning occurs instead of steaming.
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Use a heavy, oven-safe pan like cast iron to retain high heat for searing.
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Don’t crowd the pan. Brown in batches if needed to keep the temperature hot.
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Quickly sear on all sides, not just the top and bottom.
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Work fast – 1-2 minutes per side to avoid overcooking the exterior.
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Let it rest 5-10 minutes after searing before putting it in the oven.
Properly searing with care can provide benefits without many downsides.
Should You Sear Bone-In Pork Roast?
For bone-in pork shoulder roasts, the bone can make searing trickier. Some options are to:
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Sear the sides but avoid the area near the bone.
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Remove bone, sear the meat fully, then re-insert the bone.
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Skip searing and use alternative browning methods later.
For bone-in roasts, skipping the sear is often easier.
Should You Sear Lean Pork Loin Roast?
Pork loin roasts are quite lean and prone to drying out. For these roasts, it is generally recommended not to sear:
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Loin roasts don’t have much fat to render and benefit from searing.
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Searing forces moisture out which you want to preserve in a lean cut.
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Alternative browning methods late in cooking work well for loins.
Gentle, low temperature roasting is best for juicy pork loin.
Alternatives to Traditional Searing
There are other ways to get flavorful browning without searing first:
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Dry brining helps roasts brown better without searing.
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High heat finish – Roast at low temp then finish at 450°F-500°F.
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Broiling at the end browns the top.
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Smoking adds flavor without searing.
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Coatings like browned panko or spices get crunch without searing.
So searing isn’t required for delicious browned pork roast.
Whether to sear pork roast or not depends on the cut and your preferences. For bone-in and leaner roasts, skipping searing is often best to prevent drying out. But for well-marbled boneless roasts, searing can provide textural and flavor benefits when done properly. Consider alternative browning methods too. With the right techniques, your roast will turn out moist, tender and full of flavor either way.
Video: How To Roast Pork Using The Reverse Sear
This how-to is for pork roasts that have some marbling. Look for a pork butt or a pork shoulder (boneless or with bone). Don’t try it with a loin. Just don’t. If you have a pork loin instead of a butt or shoulder, click here to learn how to roast it perfectly.
So now that you know that the cut of pork we’re using, you need to know the size. Between 4 and 8 pounds is ideal. Other than that, there are only a few ingredients that you need for this pork roast recipe.
I keep my seasonings simple with black pepper, garlic powder, and salt. The only other thing we need is some low-sodium chicken broth. So easy.
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.
I made Oven-Roasted Pork Shoulder
FAQ
Should a pork roast be seared before slow cooking?
Is it better to sear a roast before cooking?
Should you cook a pork roast covered or uncovered?
How long should you sear pork for?