Description
This Cast Iron Pork Roast recipe yields a tender, flavorful pork roast infused with a blend of aromatic spices and enhanced with a sweet and tangy rum glaze. Slow-roasted to perfection in a cast iron pan, this dish delivers a juicy, browned crust and melt-in-your-mouth texture, making it perfect for a hearty family meal.
Ingredients
Scale
Main Ingredients
- 4 pound Picnic Pork Roast
- 1 Tablespoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Paprika
- 1 1/2 Teaspoons Ground Ginger
- 1 1/2 Teaspoons Allspice
- 1 Teaspoon Ground Coriander
Glaze
- 1/2 Cup Packed Light Brown Sugar
- 1/2 Cup Dark Rum (divided into 1/4 cup and 1/4 cup)
- Juice From 1 Lime
- 4 Cloves Garlic (Minced)
Instructions
- Prepare the Pork Roast: Allow the pork roast to come to room temperature before cooking. Preheat your oven to 350℉ to ensure it’s ready when the pork is seasoned.
- Mix the Spice Rub: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, ground ginger, allspice, and ground coriander. This aromatic mix will form the flavorful crust of your roast.
- Season the Pork: Pat the pork roast dry with paper towels to help the seasoning adhere. Evenly rub the spice mixture all over the pork, covering every surface for maximum flavor.
- Prepare for Roasting: Place the pork roast into a 10-inch or larger cast iron pan. Optionally, arrange carrots, potatoes, and onions underneath the roast to create a flavorful base. Pour 1/4 cup of dark rum into the bottom of the pan to add moisture and complexity during roasting.
- Begin Roasting Covered: Cover the cast iron pan with foil and roast the pork in the preheated oven for 2.5 hours. Meanwhile, prepare the glaze by whisking together the remaining 1/4 cup dark rum, brown sugar, lime juice, and minced garlic in a small bowl.
- Apply the Glaze and Finish Roasting: After 2.5 hours, remove the foil from the roast. Spread the brown sugar and rum glaze evenly over the pork’s surface. Return the pan to the oven uncovered and continue roasting for another 1 to 1.5 hours, or until the outside is nicely browned and the internal temperature reaches 180-185℉ for tender, fully cooked meat.
- Rest and Serve: Remove the roast from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice the pork and serve it with the flavorful pan drippings. Garnish with fresh parsley if desired and enjoy your savory, glazed pork roast!
Notes
- Bringing the pork roast to room temperature helps ensure even cooking.
- Covering the roast during the initial phase prevents excessive drying and helps retain moisture.
- The glaze adds a balanced sweetness and tang that caramelizes beautifully on the roast.
- Using a cast iron pan enhances heat retention and browning.
- Resting the meat after cooking helps keep it juicy and tender.
- Optional: Roasting vegetables under the pork adds flavor and creates a complete meal.
