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This bone-in pork roast recipe delivers the perfect balance of crispy five-spice crust and juicy center that Ina Garten would approve of. 🔥 I've perfected the technique of searing the meat first to lock in flavors, then slow-roasting it until the internal temperature reaches 145°F—where tenderness meets just-right doneness.
The secret lies in the crust: a blend of five-spice powder, brown sugar, and butter that caramelizes beautifully while keeping the meat moist inside.
What sets this recipe apart is the foolproof method that ensures crispy skin without drying out the pork. After searing the roast in a hot pan, I transfer it to a baking dish and roast it uncovered for 2 to 2½ hours, basting occasionally with pan juices.
This allows the skin to crisp while the meat stays tender. The five-spice crust adds a fragrant, slightly sweet depth that pairs perfectly with the savory pork.
By the time you pull this roast from the oven, you'll have a golden-brown, crackling crust that gives way to succulent, melt-in-your-mouth meat inside. The bone stays intact, adding richness to the dish, and the crust clings beautifully—no dry edges here.
This is the kind of pork roast that makes weeknight dinners feel like a special occasion.
Serve with classic sides like roasted root vegetables, creamy mashed potatoes, or a crisp green salad to round out the meal. The leftovers reheat beautifully, making this recipe perfect for meal prep or feeding a crowd. Let's get cooking!
Ingredients for bone in pork roast recipe ina garten
The perfect balance of five-spice crust and juicy pork center starts with these quality ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Roast 🥓 | 3 lb | Center-cut loin, 1.5-inch thick |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| Five-Spice Powder 🌶️ | 2 tbsp | High-quality, toasted |
| Light Brown Sugar 🍚 | ¼ cup | Packed, for caramelization |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked, not pre-ground |
| Garlic Cloves 🧄 | 4 cloves | Smash for aromatic oils |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing pan |
| Apple Cider Vinegar 🍎 | 1 tbsp | For basting acidity |
| Dried Thyme 🌿 | 1 tsp | Fresh if available |
| Fresh Ginger 🌿 | 1 tsp | Grated, for depth |
| Low-Sodium Chicken Broth 💧 | ½ cup | For basting |
The bone-in pork roast is non-negotiable here—center-cut loin with a 1.5-inch thickness ensures even cooking. Whole Foods or your local butcher will carry the best cuts, often labeled as 'pork loin roast.' Look for good marbling and a vibrant color; avoid any with grayish edges. The five-spice powder should be toasted for depth—Penzeys or bulk bins at specialty stores are ideal. Fresh rosemary and ginger elevate the crust, so don't skimp. For the butter, Plugrá or Land O'Lakes unsalted work beautifully—just make sure it's cold when you cube it for the crust.
No five-spice powder? Mix 1 tsp each of cinnamon, cloves, fennel seeds, star anise, and black pepper for a homemade version. Substitute brown sugar with turbinado sugar for a coarser texture. Fresh rosemary unavailable? Dried works at half the amount, but toast it first in a dry pan. The chicken broth can be swapped for vegetable broth if preferred. For the searing oil, if you're out of olive oil, avocado oil works just as well. The key is keeping everything cold until the last moment—this ensures the crust forms properly without melting prematurely.
Pork roasts keep best in the fridge for 3-4 days before cooking, but you can prep the crust mixture ahead and store it in an airtight container for up to 1 week. The roast itself reheats beautifully—wrap it tightly in foil and bake at 300°F for 20 minutes. For meal prep, portion the leftovers into containers with a thin layer of broth to keep them moist. The crust stays crispy for 2-3 days if stored properly, though it's best enjoyed fresh from the oven.
Why You'll Love This Recipe
- Five-Spice Magic: Between us, that five-spice powder transforms everything—warm cinnamon, star anise, and clove notes seeping into the meat while it roasts. The butter bastes it into something so rich and aromatic, my kitchen smells like a spice market by the time it’s done.
- One-Pan Wonder: Honestly, this is the kind of recipe that makes me lazy in the best way. Toss the pork with butter, sugar, and salt, pop it in the oven, and forget about it. No chopping, no fussing—just melt-in-your-mouth results with zero cleanup.
- Leftover Goldmine: That bone-in cut stays juicy for days, and the leftovers? Even better reheated. I’ll slice it thin for sandwiches or shred it into fried rice—every bite tastes like it just came out of the oven. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: A bone-in roast stretches farther than you’d think, and the ingredients? Basic but brilliant. Five-spice powder costs pennies, brown sugar is a pantry staple, and butter makes everything taste luxurious. Feeds four for under $15, and everyone leaves happy.
Step-by-step instructions for bone-in pork roast with five-spice crust
Master this technique for a perfectly juicy center and irresistible crispy crust.
👨🍳 Step 1: Prepare the Five-Spice Rub and Season the Roast
In a small bowl, combine the 2 tbsp five-spice powder, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp dried thyme, and 1 tsp freshly grated ginger. This aromatic blend creates the signature crust while infusing the meat with complex warmth. Pat the 3 lb bone-in pork roast completely dry with paper towels—this is critical for that crispy exterior.
Generously coat the roast with the five-spice mixture, pressing it into all sides including the cavity. Let it sit at room temperature for 30 minutes while you prepare the oven. This resting time ensures even cooking and allows the spices to penetrate the surface. Don't skip this step—rushing leads to uneven seasoning and less flavorful results.
🔥 Step 2: Sear for Color and Flavor
Preheat your oven to 375°F. Heat 2 tbsp extra-virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the roast in the skillet fat-side down and sear for 4-5 minutes until deeply golden brown. I press down gently on the roast during the first minute—this prevents it from curling and ensures even contact with the pan.
Flip the roast and sear the other side for another 3-4 minutes until another beautiful crust forms. Remove from heat and let it rest for 2 minutes while you prepare the basting mixture. This initial sear locks in juices and creates the foundation for that coveted crust.
🥘 Step 3: Create the Crispy Butter-Sugar Crust
In the same skillet, reduce heat to medium and add the 0.5 cup cold cubed butter, 0.25 cup packed light brown sugar, and 1 tbsp apple cider vinegar. Stir constantly for 2-3 minutes until the butter melts and the mixture begins to bubble and caramelize. This creates a glossy, sticky glaze that will form that signature crispy crust.
Carefully transfer the roast to the skillet, spooning the caramelized butter mixture evenly over the top. The roast should be coated in this sticky glaze—this is what creates that irresistible crust. Return the skillet to the oven and roast for 20-25 minutes, basting with the pan juices every 5 minutes.
🍳 Step 4: Add Aromatics and Braise for Juiciness
After 25 minutes, remove the roast and add the 4 smashed garlic cloves and 0.25 cup chopped fresh rosemary to the skillet. Return the roast to the pan and pour in 0.5 cup low-sodium chicken broth. This creates a gentle braising environment that keeps the meat incredibly juicy while it finishes cooking.
Return to the oven and cook for another 25-30 minutes, basting occasionally, until the internal temperature reaches 145°F for medium-rare (use a meat thermometer). The crust should be deep golden brown with caramelized edges, and the meat should pull away from the bone easily. Let it rest for 15 minutes before carving—this resting time is crucial for redistributing juices.
🔪 Step 5: Carve and Serve with Crispy Perfection
Slice the roast against the grain into ½-inch thick slices, starting from the bone to maximize tenderness. The center should be perfectly pink and juicy, with that crispy five-spice crust intact. Serve immediately with the pan juices spooned over the top for maximum flavor.
Each bite should deliver a perfect balance: the crispy, aromatic crust gives way to succulent, juicy meat with layers of sweet, spicy, and herby flavors. The bone adds rich depth, while the caramelized butter-sugar crust provides that irresistible crunch. This technique ensures you'll never have dry pork again.
Pro Tips For Making Bone In Pork Roast Recipe Ina Garten
- Pat the pork dry: The bone-in roast will brown better if it’s not swimming in its own juices. Grab paper towels and really work the surface—especially around the bone—so the butter can stick and caramelize instead of steaming off.
- Salt the sugar mix: Five-spice and brown sugar need kosher salt to wake up. Toss them together in a bowl first, then rub the paste onto the pork. This guarantees even flavor distribution, not just clumps of spice hiding in the crevices.
- Sear bone-side down first: I learned this the hard way—starting with the meaty side means the bone stays cold and the roast cooks unevenly. Flip it bone-down first, let it sizzle for 5 minutes to render fat, then turn to crisp the meat. The bone will stay hotter this way.
- Baste with melted butter: Don’t just dump butter on top. Melt it first, then spoon the liquid over the roast every 15 minutes. The fat will dissolve the brown sugar into a glossy glaze, not just pool in the pan like a sad, greasy puddle.
Make-ahead tips for this dish
Prep Ahead Like a Pro
The five-spice crust mixture can be prepped up to 3 days ahead and stored in an airtight container. I like to make this on Sunday for Wednesday dinners—just mix the spices with the sugar and store them together.
When ready to cook, simply add the cold butter and vinegar right before searing the roast. This saves time and keeps your spices fresh. 💡
Roast in Advance
Cook the entire roast 1 day ahead if you're planning for a busy week. Let it cool completely, then wrap tightly in plastic wrap followed by foil to lock in moisture.
Reheat in a 300°F oven for 20-25 minutes, basting with pan juices halfway through. The crust stays crispy, and the meat remains juicy—just like fresh from the oven.
Portion for Meal Prep
Slice the roast into ½-inch thick pieces after resting, then store in airtight containers with a thin layer of pan juices at the bottom. This keeps the slices moist for up to 4 days in the fridge.
For lunches, I pack individual portions with a side of roasted carrots and a sprinkle of fresh rosemary for that garden-fresh touch. 🌿
Freezer-Friendly Tips
For longer storage, freeze the cooked roast in a single layer before transferring to a freezer bag. It keeps for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat as directed above.
The crust might soften slightly, but a quick broil for 3-5 minutes restores its crispiness. Perfect for holiday leftovers!
Make-Ahead Sides
Prep your sides the day before—mashed potatoes reheat beautifully, and roasted vegetables can be stored separately. I often make a big batch of garlic mashed potatoes with extra butter and roast carrots, parsnips, and Brussels sprouts with the same five-spice rub.
Everything comes together faster on serving day, and the flavors meld beautifully. 🥕
Garnish Just Before Serving
Fresh herbs and a drizzle of pan juices elevate the dish at the last minute. Tuck chopped rosemary sprigs into the crust and spoon the caramelized juices over the top right before serving.
This keeps everything vibrant and adds that restaurant-quality finish. Trust me, this small step makes a huge difference! ✨
Nutrition facts
Frequently asked questions
Why does the recipe call for a bone-in pork roast?
The bone adds incredible richness and depth of flavor to the meat as it roasts. The marrow inside the bone infuses the pork with natural juices, keeping it moist and tender. Plus, the bone helps stabilize the roast during cooking, preventing it from curling up or becoming unevenly cooked.
Can I substitute five-spice powder with other spices?
For a homemade version, mix 1 tsp each of cinnamon, cloves, fennel seeds, star anise, and black pepper. If you prefer a simpler profile, try 1 tbsp smoked paprika + ½ tsp garlic powder. The key is balancing sweet, spicy, and aromatic notes—just adjust to taste.
How do I know when the pork is fully cooked?
Use a meat thermometer to check the internal temperature—it should reach 145°F for medium-rare. The meat should pull away from the bone easily, and the juices should run clear when pierced. If using a thermometer, insert it into the thickest part of the roast, avoiding the bone.
What's the best way to reheat leftovers?
Wrap the roast tightly in foil and reheat in a 300°F oven for 20-25 minutes, basting with pan juices halfway. For extra crispiness, broil for 3-5 minutes at the end. Avoid microwaving—it makes the crust soggy and the meat dry.
Can I use this recipe for a larger crowd?
Yes! Scale the recipe up by using a 4-5 lb roast and adjusting oven time accordingly. Increase the five-spice mixture proportionally (about 1 tbsp per pound) and add more broth for basting. Plan for 30-35 minutes additional roasting time, checking the temperature frequently.