1-Getting a pork roast just right starts with simple steps that anyone can follow, even if you’re new to cooking: Begin by lining a rimmed baking sheet with foil and placing a wire rack on top, then spray the rack with olive oil for easy cleanup and even cooking. In a small bowl, mix together the salt, black pepper, garlic powder, paprika, sage, and thyme to create a flavorful rub that will make your roast stand out.

2-Next, pat the 3-pound pork shoulder butt roast dry and place it fat side up on the wire rack. Rub the spice mixture evenly over the entire roast and spray the top generously with olive oil to help it brown nicely. Let the roast sit at room temperature for about 30 minutes to ensure it cooks evenly and stays moist.

3-Cooking and Resting Steps: Preheat your oven to 425°F (218°C) and insert an oven-safe meat thermometer into the center of the roast. Roast it for 15 minutes at this high temperature to get a good sear, then reduce the oven to 375°F (190°C) and continue cooking until the internal temperature hits 145°F (63°C), which takes about 75 minutes or roughly 25 minutes per pound. Once done, remove the roast from the oven and loosely tent it with foil, letting it rest for 20 minutes before slicing to allow the juices to redistribute and keep the meat tender.

4-This method, including roasting on a wire rack for better air flow, helps avoid drying out the pork, especially if it’s a larger cut. If the top browns too quickly, simply cover it loosely with foil to protect it. Remember, bone-in roasts work too, but watch the thermometer closely to avoid touching the bone for accurate readings.