Pork Roast

Yield 4

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  • 4-5 lbs bone-in pork roast
  • 1 bunch oregano fresh
  • 1 bunch rosemary fresh
  • 12 cloves garlic peeled
  • olive oil
  • kosher salt
  • pepper


  1. Preheat oven to 375 degrees.
  2. Slice roast along bone; peel meat back and stuff with oregano and rosemary. Slit roast all over with a sharp paring knife. Place garlic cloves in slits. Rub roast with olive oil, kosher salt, and pepper.
  3. Place roast in baking pan and pour one bottle of beer over roast. Cover with foil. Cook for 1 1/2 hours or until meat thermometer indicates internal temperature of 165 degrees.
  4. Remove roast from oven and allow to rest for 10-15 minutes at room temperature. Remove herbs and garlic from inside roast, carve and serve.


Top with mushrooms and apples in butter sauce before serving.