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Herb Crusted Roast Pork

Yields12 Servings

This herb crusted pork roast can be made with pork loin, but because it's less expensive, more forgiving and fattier, I prefer it with a pork shoulder/butt. While pork is safe to eat at 145 degrees, you'll want to cook this roast (if using shoulder/butt) to 180 degrees, so that roast breaks down enough to be tender, while still being sliceable. I give a rough timeline, but a meat thermometer comes in very handy and should be relied upon more so than any recipe's stated cook time when you're preparing meat. It's really the only way to ensure consistent results.

 4 lbs pork shoulder/butt untrimmed, whole
 2 tbsp chopped garlic
 2 tbsp (or 5 to 6 sprigs), fresh chopped rosemary
 2 tbsp fresh chopped thyme
 1 to 2 tbsp course Kosher salt (depending on taste)
 black pepper to taste
 ¼ cup avocado oil or lard

Place the pork shoulder, fat cap up, in a baking dish. Make scores in the fat cap with a very sharp knife. I prefer a diamond pattern.


In a sperate bowl, combine all other ingredients to create a wet rub/paste.


Massage the wet rub/paste all over the roast, making sure that it reaches the inside of the scoring you created.


Baked in a 300 degree oven, uncovered until the roast reaches 180 degrees internal temperature (approximately 40 minutes per pound). Use a meat thermometer to ensure doneness.


Allow to rest for 15 minutes, then slice and serve with low carb sides, such as steamed broccoli, keto gravy and cauliflower mash.

Nutrition Facts

Serving Size 5 oz

Servings 12

Amount Per Serving
Calories 450
% Daily Value *
Total Fat 33g51%
Total Carbohydrate 1g1%

Dietary Fiber 0g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.