I tried making a roast pork tonight for the first time. Used a pork butt with a nice ratio on meat and fat, inserted some garlic cloves into some cavities I pierced, seasoned with salt and pepper, sprinkled fresh rosemary and chopped parlsey over the meat, roasted in a 375 oven for 30 minutes per pound. Served with a pan gravy I made from the bits left in the roasting pan.
The good, the meat was tasty, juicy and the pan gravy was a nice touch. The bad, the meat didn't have a nice browned crust and while not tough, wasn't fork tender the way I've eaten it at diner type places. So what did I miss. Any suggestions from you roast pork experts out there? I'd appreciate any help you could provide. Thanks.