A slow-cooked pork roast used to be a constant for Sunday afternoon family dinners. In today's world, making dinner every night can be a trying task. However, there are easy methods to achieve a nice meal in the evening, even on a work night. A pork roast can be prepared so that it goes from refrigerator to table in a little over an hour -- quite an improvement from the usual two-to-three-hour cooking time.
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Season the surface of the pork roast with salt and pepper to taste. Drizzle the olive oil into a large skillet and preheat it over medium-high heat. Meanwhile, preheat your oven to 400 degrees F.
Brown all sides of the pork roast in the skillet for approximately 15 to 20 minutes. Rotate the roast throughout the browning time in order to cook all sides. By browning the roast in a skillet, you will reduce the time the meat takes to cook through in the oven.
Place the browned pork roast into a roasting pan and pour the broth over the top of it. Cover the roasting pan with foil in order to allow the broth to help steam the roast and cook more quickly. Put the roast into the oven and set the timer for 45 minutes. This will allow for 15 to 20 minutes per pound.
After 45 minutes, remove the roast from the oven. Place a meat thermometer into the roast and make sure that it registers 160 degrees F. This is the proper cooking temperature for pork as per USDA guidelines. Allow the roast to rest for five minutes before carving it.