Pork is a versatile meat, available in a variety of relatively inexpensive cuts. For carving purposes it is best to opt for a cut of meat rolled and boned. A pork bone in the joint acts as a conductor for heat in the roasting process, speeding up cooking times.
Roasting is a popular way of preparing a large piece of meat. As you begin preparing your joint of pork, it is important to preheat the oven in preparation for cooking the pork. The oven should be heated to 425F. Roast the pork for 30 minutes at 425F before reducing the oven temperature to 325F. At this point, roast the pork for 50 minutes per kilogram. Remove from the oven and pierce with a fork, checking that the juices run clear from the pork. If the juices do not run clear, return to the oven to ensure the meat is cooked thoroughly.
Slow Cooker Pork
A simple way of cooking pork in a slow cooker is to buy a joint of pork already boned and rolled. If the piece of pork is not boned, cut the pork and remove the bone, roll tightly and tie with twine before cooking. For a 2-kilogram piece of pork, cook on low in the slow cooker for 6 to 7 hours (or for 3 to 3 1/2 hours on high). A good tip is to cook the meat with the rind still attached as this helps maintain the pork’s moisture.
Oven temperatures vary, and the age and quality of your oven may make it difficult to gauge cooking times per kilogram perfectly. To ensure your meat is cooked exactly how you prefer, invest in a meat thermometer. The temperatures for pork are:
Rare 150F (The pork should maintain this temperature for 10 minutes)
Medium 160F (Maintained for 2 minutes)
Well done 175F (Maintained for 30 seconds)