Pork Roast – How to Cook It Moist and Tender

Would you like to cook a pork roast that will make your mother-in-law green with envy? Follow these guidelines and you can leave dry, flavorless pork roast behind for good!

Cooking pork roast is not rocket science. All you need is heat and time and you will end up with cooked pork. However, if you want to cook a moist, tender and delicious pork roast, there are a few guidelines to follow.

The first step in the perfect pork roast formula is selecting the type of roast. Next on the agenda is determining the best cooking method for the roast you have selected.

This decision-making process also works in reverse. If you know the cooking method you want to use, decide on the cut of pork.

Probably the most important step in cooking pork today is brining! This takes a bit of planning time to allow the roast to soak up the brine, but it’s worth the effort.

Selecting the roast

I must admit, if I’m only hungry for pork roast, my decision on the type of roast is whatever is on sale. Then I’ll decide how to cook it based on what’s best for that guy.

If you don’t want to use the “whatever’s for sale method,” then a little knowledge of roasting pork is necessary.

Most pork roasts come from the shoulder and bulk cuts. There are fresh ham roasts (the hind leg), but you’ll rarely see them in grocery stores. Also pork tenderloin roasts are from the back of the loin and fit into the category of shoulder roast.

pork roasts

Shoulder roasts contain several different muscles along with connective tissue and a fair amount of fat.

These roasts benefit from long, slow roast times that allow the connective tissue to break down. They are extremely tasty due to the amount of fat.

Shoulder roast cuts include the whole shoulder, which is good for a crowd, the Boston butt, the top of the shoulder, and picnic roasts from the bottom.

All of these roasts may have different names at your grocery store depending on the cut.

Shoulder roasts are the cut of choice for recipes like pulled pork.

pork roasts

Loin roasts are the best roasts of the pig. They are single muscle roasts without much fat. These muscles are in the center of the pig’s back and are rarely used, making them sensitive.

There are basically two main roasts from the far. By far the most tender is the pork tenderloin. The mild pork flavor of the tenderloin lends itself to marinades for flavor.

Roast pork loin has a slightly stronger pork flavor than tenderloin and is extremely lean. It compares in leanness to chicken breast.

brine roast pork

Most all meat products will benefit from bringing.

Brine is simply a solution of water and non-iodized salt. The meat has a lower concentration of salt and water than the solution, so Mother Nature takes care of equalizing the two.

The basic brine is 1 cup of non-iodized salt in a gallon of water. But it does not stop there. All kinds of flavorings can be added to the brine and will impart to the roast.

A brined pork roast gains weight due to the brine. Weight is all water. As the roast cooks, most of the water cooks off, but some remains, resulting in a moist and tender roast.

Shoulder and sirloin roast will benefit from the brine, but are fine without it due to the fat content. For a pork loin roast, however, I find the brine essential due to its low fat content.

cooking pork roast

Pork roasts are a bit more forgiving when selecting a cooking method than their beef equivalent.

There are two basic methods for cooking meats. These two are the “moist heat” method and the “dry heat” method.

Moist heat simply means that there is a liquid included along with the roast in the cooking container.

The moist heat method is for cuts that are from the less sensitive parts of the animal. The moist heat helps break down the fibers and tissue in the meat for a more tender product.

Roasting in the oven, slow cooker, or even an electric skillet are ideal methods of applying heat to the roast during moist heat cooking. Either method must include a heavy, tight-fitting lid.

Pot roasts and braised roasts are examples of the moist heat cooking method.

The dry heat method of cooking is the opposite of the moist heat method. No liquid is introduced during the cooking process.

Dry heat cooking should include some sort of searing for a crispy, flavorful exterior. You can sear the roast in a pan or in an extremely hot oven for a short period of time.

Dry heat can be applied in the oven, on the grill, or my favorite, the smoker.

Pork Roast Cooking Times

Cooking time is critical for a moist and tender pork roast.

There are many variables in pork roast cooking times. Some of those variables include the type of roast, the size and thickness of the roast, and the cooking temperature.

There are some general rules for cooking time for different roasts, but they are just a guess at best.

A two to five pound pork loin roast cooked to 350 degrees f. it will require approximately 20 to 30 minutes per pound.

Pork tenderloin in the one to two pound category will require the same 20 to 30 minutes per pound but at 425 degrees F. instead of 350 degrees.

A two to five pound Boston butt roast will require about 45 minutes per pound at 350 degrees F. The extra time is to allow the connective tissue to break down and the fat to melt and mix with the roast.

The only sure way to know when the roast is done is to use a meat thermometer.

If you are roasting in the oven, an oven thermometer is also recommended. Oven thermostats are notoriously inaccurate.

Like I said, cooking pork roast is not rocket science. However, following these guidelines will produce a pork roast so moist and tender it’s sure to impress your guests and definitely make your mother-in-law green with envy.

Pork Roast Recipes

There are probably as many pork roast recipes as there are cooks. Choosing a recipe for your family will depend on your likes and dislikes.

By brining your roast with herbs and spices, you can create your own recipe to include your favorite flavors.