Reverse Seared Pork Roast

This pork roast recipe is super easy to make and tastes fantastic. The crunchy crackled skin makes this ever so sinful!!!

INGREDIENTS
2 1/2 to 3 pounds  pork butt with fat rind on
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

DIRECTIONS
Score the skin and flesh with a sharp knife about 1/4 inch deep.
Mix all the spices together and rub all over the roast.
Place the roast, flesh side down onto a plate and refrigerate a few hours uncovered.
Remove roast from refrigerator 1/2 hour before cooking.
Place the roast on a wire rack over a rimmed baking sheet.
Cook in a preheated 250 oven until the roast has an internal temperature of 145 degrees F. The time will vary from oven to another, mine took 4 hours.
Remove from oven and tent with foil; meanwhile set oven to 500 degrees Fahrenheit and after 15 minutes remove the foil and return the roast to oven and cook for 15 to 20 minutes or until you have a nice golden bubbly crust.
Allow roast to sit for 10 minutes before slicing.
Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.