 Hey guys, let's make a pork roast for supper. I'm getting hungry. How about you? Okay guys, what we're going to start off with here is this is a 3.5 pound pork roast. We got it for like $7.48 We got it at WinDixie. So if you have their card, you know, you get a discount So but it's three and a half pounds is also called, you know pork butt, okay? Yes, that's what it's called. Now if you want a good good cut like this Go to your grocer talk to your butcher talk to the butcher now if your grocer don't have a butcher in house It's probably best not to buy meat there. Okay, so all I'm going to do is I'm going to cross cut this, okay? And you don't want to go to the meat just get the fat Give it a little cross cut. So that's gonna let all the Juicy goodness knife need sharpen guys Okay, so let's you know just give it a Nice cut don't like I said don't go into the meat. You don't have to go into the meat Okay, I was gonna make this on the fire, but it's been raining off and on woods all wet grounds wet Knife, we will not be cutting with now what I've done excuse me Is I've made a rub here and I'll show you in a minute what I've made my rub out of now What a lot of a lot of people like to do is They'll take some like brown sugar and some salt And they'll put it on there But with monkey sugar sugar level being being high like the other day was over 250 Yes, that was down to like 150. I'd like to see it get down a little bit more But so I'm just gonna I'm just going to use a dry rub on it and I'll show you again I'll show you what what I made my rub out of and I'm just gonna just gonna rub it Real good This is about a half a cup of stuff you know your rub you do it how you want to do it, you know and Make it how you want, but I'll just give me an idea. I don't know I Never measure How much stuff I put in my rubs? I haven't made a homemade rub in a long time Which this may be a little bit for this, but now I'm just gonna rub it in there nice and Nice and well. Yeah, I get that all I can save this I can save this rub. I want to do that Just make sure it's rubbed in real real good get down in there a lot of a lot of people Which I don't have any or I would would put some lemon juice Into this what lemon juice is the acidity in it would help break down the meat and it'll be a lot more tender Okay, so there's that. Oh, I've made my rub. I took some of this here. I'll show you a picture of it there It's a seasoning it's like an all-seasoning type thing It's for steaks fish chicken burgers. It's an it's an all-around seasoning You can put it in your salads and whatnot and I've got this brisket rub seasoning Like I said, I'm not sure how much I used most of this was in in here I Also add a little bit of garlic powder fresh garlic is always better a tablespoon smoked paprika to kind of get a smoke flavor to it and Some cilantro leaves and that's all that I I put in this now I've got this lid right here, and we're just going to put this on here The love these little things we get that wiped off and I'll put this up in the cabinet. It'll be good for next time Now what we're going to do that thing set for 1216 hours Whatever which I didn't do last night. It was getting late, and I wanted to show you this part of the video so I'm just going to put it in in the refrigerator for a couple hours But if you can do 1216 hours even better, especially if you have the lemon juice on there So and it's always best to use fresh lemon juice I find but juicin the lemon juice in a bottle will work Just you know But I always like the fresh there's always a different like a different little flavor, you know to it So let's put this in the up or in the Frigerator for a couple hours, so we're going to let the seasoning do its thing We're going to let it marinate then we're going to take it out and we're going to put it in the oven I put a tablespoon of oil in this pan And I've got it as hot as I could get it without actually burning the oil Is I'm going to sear this On all the side just for a couple minutes just to lock in to lock Excuse me to lock in the flavor just like that We're going to do that on all the sides all the sides all four sides this way and then the two ends That should lock in the flavor force now. I'm going to set the oven for 300 degrees because I'm going to slow cook this without a cover on it. It shouldn't dry out and The pan drippings Maybe about the first 30 minutes 45 minutes. I'll check it and I'll baste it with the pan drippings Now a lot of people covered it doesn't have to be covered it shouldn't dry out So we're going to do that and we're going to get it in the oven and I'm just going to I'm going to open just like this at 300 degrees and I'm going to cook it I'm going to bake it for about 15 minutes per pound. This is three and a half pounds So it should take about an hour and a half to two hours I'm guessing more like two hours, but I'm going to cut up some potatoes and I'm going to put in here and That'll help flavor the potatoes as well All right guys, we're ready to put this in the oven Preheated to 300 degrees and I sprinkle around in there right along with the potatoes And I also took some more of my dry rub and put on the potatoes and onions and also some black pepper now Monkey don't like a lot of salt so I didn't add any salt, but you had what you want to it But I did put some black pepper all around there. You can borrow means. It's a fresh ground pepper It's in this thing It's a peppercorn. You can use white pepper. You can use whatever you want and But that's that's what I used and I just Crushed it up over the top We're gonna put this in here. Oh It's set for about 30 minutes and we'll come back and check it your potatoes and onions a little bit You don't want them drying out either and check it again in another 30 minutes temperature of this thing I rose to be a 50 to 50 150 to 155 degrees in the center that's Fahrenheit, which would be about what? 65 65 and a half degrees Celsius Somewhere right in which is medium well 143 Which is medium or so I'm guessing about Let's give it 50 to 155 we got 152 So we're gonna take this out and we'll set it up here We won't let rest as you can see I've already removed the potatoes because I didn't want them getting too done That's 20 minutes. I turned it up to 350 Set the pan drippings I'm gonna strain that and I'm gonna make a nice gravy Then we'll see what we come up with when I cut that open And there we go guys. We have let it rest beautiful cut of meat there. This is a I Got a big old bone in there. Let's cut this fat off of here So we'll get some of that flip it over here so we can get away from that bone so perfect Perfect meat. This is the way I like it. You should just cut the bone out of it, but it's okay nice and nice and tender You see that There's the bone so Yeah, pretty good nice and tender in there. All right, let's put some of this on a plate And there it is. There's what it looks like with some gravy on it This is monkey, so I'm gonna get her potato put on there for her and she'll be ready to eat And I'll be ready to eat. I just want to thank you guys for watching another episode of Shea Bear chef Shea Bear and Enjoy cooking and join cooking for you guys and let's trade some recipes put your recipes down in the Comments below if there's anything you want me to try leave it in the comment below and we'll see if we can do that So again, thanks for watching this installment of chef Shea Bear Remember Shea Bear 1000 myth man legend. I'm gone for now. Bye. Bye guys. Take care