Pork Roasts

THE VARIETY OF PORK ROASTS AVAILABLE PROVIDE ENDLESS OPTIONS FOR HOME COOKS FOR BOTH ENTERTAINING AND EVERYDAY COOKING.

Loin and leg (inside, outside and sirloin tip) roasts are typically sold boneless for easy carving; these lean and tender roasts are best when cooked to an internal temperature of no more than 160°F (71°C) for a juicy result. Pork shoulder roasts such as butt and picnic have more connective tissue and fat so are best cooked using a low and slow method, where the meat falls off the bone and is easily shredded with a fork when done.

Pork rib roasts are well marbled and considered the “Prime Rib” of oven roasts and available boneless and bone-in for an impressive holiday roast.

Pork belly roasts are tied with the thick fat cap on the exterior are the perfect choice for those who love crackling and succulent meat.

most common
cooking Methods

Air Fryer

Choose a smaller, quick cooking pork roast such as centre loin or tenderloin. Brush loin with some oil and season with your favourite spice mix or salt and pepper. Air fry at 350°F (180°C) for about 20 minutes per pound, turning occasionally for even cooking or until meat thermometer inserted in thickest part reaches 155°F (68°C). Let rest at least 5 minutes before slicing.

Oven

Brush tenderloin with some oil and season with your favourite spice mix or salt and pepper.

Traditional roasting works best with leaner cuts such as boneless loin, bone-in rib roasts. Marinating or brining leaner roasts can help to retain more juiciness. After seasoning and brushing with oil, cook in a 325°F (165°C) oven for 20 to 25 minutes per pound or until a meat thermometer inserted in thickest part reaches 155°F (68°C). Let rest at least 5 minutes before slicing. When roasting pork belly, add 5 to 10 minutes extra per pound to encourage the fat to render and crisp more fully.

Broiling can be used to provide a quick burst of intense heat to caramelize a glaze or brown a roast or to crisp up pulled pork as a finishing touch.

Braising is the best method for cooking large, less tender cuts with lots of fat such as shoulder picnic, blade or butt roasts. Brown roast all over in a little oil then add a flavourful braising liquid before slow roasting at 300 to 325°F (150 to 165°C) for 30 to 45 minutes per pound. The ideal internal temperature range for fall-apart meat is 195 to 205°F (90 to 96°C).

Stovetop

Brush tenderloin with some oil and season with your favourite spice mix or salt and pepper.

Any roast suitable for oven braising can be braised on the stovetop instead. Brown roast all over in a Dutch oven, add a flavourful braising liquid and simmer, covered, over low heat for 30 to 45 minutes per pound or until meat is fall apart tender. It is important to turn the meat occasionally if it is not submerged and check to ensure liquids don’t evaporate during the long cooking time.

Any boneless pork roast can be cut into large or bite-sized chunks and braised to make a hearty ragout or stew. Brown chunks in oil in a Dutch oven; add aromatics, braising liquids and vegetables as preferred and cook over low heat until meat is tender.