Two of the several methods Paula Deen recommends for cooking various cuts of pork roasts are her recipes for Foolproof Standing Rib Roast and Barbecue Pork Roast. Each of these popular recipes is easy to prepare.
To make Paula Deen's standing pork rib roast, bring a 5-pound roast to room temperature, rub it on all sides with 1 tablespoon of Paula Deen's House Seasoning, and place it fatty side-up on a rack in a pan. Roast it in an oven at 375 degrees Fahrenheit for one hour, and then turn off the oven. Leave the roast in the oven for another three hours without opening the oven door. Reheat the roast 30 to 45 minutes before serving by turning on the oven again to 375 degrees. Do not remove the roast from the oven or open the oven door before reheating.
To prepare Barbecue Pork Roast, make a marinade by combining 2 tablespoons honey, 2 tablespoons cider vinegar, 1/4 cup soy sauce, 3 teaspoons lemon juice, 1 teaspoon prepared mustard and 1/4 cup Worcestershire sauce. Add 2 cloves garlic, minced, 1/2 teaspoon celery seed, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour over a 4-pound pork loin roast in a resealable plastic bag, and refrigerate for four hours or overnight. Remove roast from bag, discarding marinade, and roast at 325 degrees for two hours, or until the internal temperature reaches 160 to 170 degrees Fahrenheit on an instant-read thermometer. Serve with 1 cup of barbecue sauce.